Sugar-Free Raspberry Cake
Indulge guilt-free with this delightful Sugar-Free Raspberry Cake, a perfect recipe for health-conscious dessert lovers! Crafted with nutrient-rich almond flour and naturally sweetened with erythritol, this moist and tender cake is packed with juicy raspberries for a burst of fruity flavor in every bite. Greek yogurt adds a luscious creaminess, while a hint of lemon zest brings a refreshing citrus twist that complements the sweetness of the raspberries. With just 15 minutes of preparation and simple steps, this bake is ideal for anyone looking to enjoy a dessert without refined sugar or compromising on taste. Serve it as a light yet satisfying treat for any special occasion or as a wholesome everyday indulgence! Perfect for keto, diabetic-friendly, or sugar-free diets, this raspberry cake will quickly become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 120 grams Greek yogurt
- 200 grams Raspberries
- 100 grams Erythritol
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch round cake pan with parchment paper, and lightly grease the sides.
In a medium bowl, combine almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter with erythritol until light and fluffy using an electric mixer on medium speed.
Add the vanilla extract and eggs, one at a time, beating well after each addition. The mixture should be creamy.
Mix in the Greek yogurt and lemon zest until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the raspberries, being careful to keep them whole and evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 20.3 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 681 mg | 52% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 669 mg | 14% | |
*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.
