Name: Keto Raspberries Cake - Low Carb Dessert
Prep time: 15 min
Cook time: 45 min
Ingredients: 5 eggs (at room temperature); 1/2 cup erythritol; 20 stevia drops; 1/2 cup butter; 1 1/2 cup almond flour; 1/2 cup coconut flour; 1/2 tsp Xanthan gum; 2 tsp baking powder; 1 tsp vanilla extract; 1 cup raspberries; 1/3 cup sliced almonds (optional)

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Raspberries are one of my favourite fruits while I am on a keto diet. Therefore, today, I will explain step by step how I made soft, moist and healthy keto raspberries cake. Also, I garnished it with sliced almond.

I love making cakes. So, this keto dessert is a lovely addition to my cake recipes:

Ingredients you need to make the keto raspberries cake:

Here are what you will need to make this low carb dessert.

Check the measurements in the recipe box below.

How to make the keto raspberries cake:

Start by preheating the oven to 190C.
Then, stir almond flour, coconut flour, baking powder and xanthan gum together in a big plate.
After that, melt the butter and leave it to cool.
In a bowl, use the hand mixer to mix the eggs, stevia drops, vanilla extract and erythritol.
After that, add the melted butter (make sure it is not hot) and mix well.
Then, add the raspberries and stir.
Line a cake pan with parchment paper.
Then, pour the batter into the pan.
After that, sparkle the top with Sliced almonds.
Bake for 45 minutes.
After that, remove from oven and let it cool.

Tips for better low carb dessert:

I have used frozen raspberries to make the keto raspberries cake; you can use fresh or frozen raspberries it will be the same result.

Alternatives: here are some alternatives suggestions, use blueberries or strawberries instead of raspberries if you like.
Also, you don't have to garnish with sliced almond; you can sparkle the top with powder erythritol.

Keto Raspberries Cake - Low Carb Dessert

Radwa

Keto raspberries cake is soft, moist and healthy keto dessert.

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Course Dessert

Cuisine French, Gluten Free, keto, low-carb

Servings slices

Calories 199 kcal

Ingredients

5 eggs at room temperature
½ cup erythritol
20 stevia drops
½ cup butter
1 ½ cup almond flour
½ cup coconut flour
½ teaspoon Xanthan gum
2 teaspoon baking powder
1 teaspoon vanilla extract
1 cup raspberries
⅓ cup sliced almonds optional

Instructions

Start by preheating the oven to 190C.
Then, stir almond flour, coconut flour, baking powder and xanthan gum together in a big plate.
After that, melt the butter and leave it to cool.
In a bowl and using the hand mixer, mix the eggs, stevia drops, vanilla extract and erythritol.
After that, add the melted butter (make sure it is not hot) and mix well.
Then, add the raspberries and stir.
Line a cake pan with parchment paper.
Pour the batter into the pan.
Then sparkle the top with sliced almonds.
Bake for 45 minutes.
Remove from oven and let it cool.

Nutrition

Serving: 1sliceCalories: 199kcalCarbohydrates: 8gProtein: 6gFat: 17gSaturated Fat: 6gCholesterol: 87mgSodium: 122mgPotassium: 40mgFiber: 4gSugar: 1gVitamin A: 99IUVitamin C: 3mgCalcium: 87mgIron: 1mg

Keyword cake recipes, keto cake, keto dessert, low carb cake

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If you liked this keto raspberries cake make sure to rate it. Also, save it on Pinterest for using it again. And if you have any questions, ask me in the comment section below.