Are you craving a decadent dessert that won't derail your low-carb lifestyle? Get ready to discover the ultimate keto-friendly raspberry cake that proves healthy eating doesn't mean sacrificing flavor! This mouthwatering treat is about to revolutionize your dessert game, delivering rich chocolate notes and bursts of fresh raspberries in every single bite. Perfect for those following a ketogenic diet or anyone looking to enjoy a guilt-free sweet sensation that tastes like pure indulgence.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 cup fresh raspberries
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by lining it with parchment paper and lightly greasing the sides with butter or coconut oil.
- In a large mixing bowl, combine the almond flour, erythritol, unsweetened cocoa powder, baking powder, and salt. Whisk the dry ingredients together until well incorporated and free of any lumps.
- In a separate bowl, beat the eggs until they become light and slightly frothy. Add the unsweetened almond milk and vanilla extract, mixing thoroughly to combine.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth, consistent batter. Mix until no dry streaks remain.
- Gently fold in half of the fresh raspberries, being careful not to crush them completely. This will distribute the fruit throughout the cake batter.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Scatter the remaining raspberries on top of the batter.
- Place the cake pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, you can optionally dust the cake with a small amount of powdered erythritol or top with additional fresh raspberries before serving.
- Slice into 8 equal portions and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs and almond milk are at room temperature for a smoother, more consistent batter.
- Prevent Soggy Raspberries: Lightly coat raspberries in a tiny bit of almond flour before folding into the batter to prevent them from sinking.
- Accurate Measurements: Use precise measuring cups for almond flour and erythritol to maintain the perfect low-carb texture.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: For maximum freshness, store the cake in an airtight container in the refrigerator and consume within 3 days.
- Optional Enhancements: Consider topping with a dollop of sugar-free whipped cream or a sprinkle of sugar-free chocolate chips for extra decadence.
Nutrition Facts
Calories: 215kcal
Carbohydrates: 8g
Protein: 8g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 75mg
