Low Carb Raspberry Cake
Indulge in the guilt-free decadence of this Low Carb Raspberry Cake, a moist and fluffy dessert that’s as wholesome as it is delicious! Made with a blend of almond flour and coconut flour, this keto-friendly cake is naturally gluten-free and perfect for those watching their carb intake. Sweetened with erythritol or stevia, it offers just the right amount of sweetness without any added sugar. Bursting with juicy, fresh raspberries and a hint of vanilla, every bite delivers a fruity, aromatic delight. Ready in just 50 minutes, this easy-to-make treat is perfect for any occasion—serve it plain, with a dollop of whipped cream, or dusted with powdered erythritol for an elegant finishing touch. Optimize your dessert game with this nutrient-packed, low-carb dessert that tastes as good as it looks!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, melted
- 100 grams Erythritol or stevia sweetener
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 150 grams Fresh raspberries
- 120 milliliters Almond milk, unsweetened
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch round cake pan with butter or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no lumps.
In another bowl, whisk together the melted butter and erythritol or stevia sweetener until well combined. Add the vanilla extract and eggs, and continue to whisk until smooth.
Gradually mix the dry ingredients into the wet ingredients, alternating with the almond milk, and mix until you obtain a smooth batter.
Gently fold in the fresh raspberries, being careful not to crush them completely.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Enjoy your low carb raspberry cake plain, or serve with a dollop of whipped cream or a sprinkle of powdered erythritol for extra sweetness!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 15.7 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 716 mg | 55% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
