This keto breakfast cake recipe is so easy to make, and it is loaded with raspberries and sliced almonds. This keto cake is perfect with a cup of coffee or tea for breakfast.
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 breakfast cake. Also, I garnished it with sliced almond.
I love making cakes. So, this keto dessert is a lovely addition to my cake recipes:
Gluten Free Pumpkin Cake Recipe- Mini Keto Cheesecakes
- Keto Chocolate Cake – Low-Carb And
Sugar Free - Keto Blueberry And Yogurt Muffins
Ingredients you need to make the Keto Breakfast Cake
Here are what you will need to make this low carb dessert.
Eggs - Erythritol
- Stevia drops
- Butter
- Almond flour
- Coconut flour
- Xanthan gum
- Baking powder
- Vanilla extract
- Raspberries
Sliced almonds
Check the measurements in the recipe box below.
How to make the Keto Breakfast 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 Keto Raspberries Cake
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 alternative suggestions; use blueberries or strawberries instead of raspberries if you like.
Also, you don't have to garnish with sliced almonds; you can sparkle the top with powder erythritol.
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Recipe
keto breakfast cake
Equipment
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.
Notes
Nutrition
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.
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