Name: Raspberry Pecan Cake With Keto Chocolate Glaze
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 cups almond flour; 1/2 cup coconut flour; 1/2 cup erythritol; 1/3 cup butter; 2 tsp baking powder; 4 eggs; 1 tsp vanilla extract; 1/4 cup water; 1/2 cup pecan; cup raspberries; 2 tbsp unsweetened cocoa powder; 2 tbsp powdered Erythritol; 1 tsp vanilla extract; 1 tbsp butter; 2 tbsp water

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This raspberry pecan cake is a healthy, easy and quick keto recipe. It is made with almond flour, raspberries and pecan which make it so delicious. Furthermore, I have topped it with keto chocolate glaze for even more deliciousness.

Also, it is similar to my recipe (Keto Raspberries Cake – Low Carb Dessert), but this time I have added pecan and topped it with chocolate glaze. Also, I made it in a non-stick ring pan.

Ingredients you will need to make the raspberry pecan cake:

Make sure you have the following ingredients in your kitchen to make the delicious keto cake.

Chocolate glaze:

All the measurements are in the recipe box.

How to make the raspberry pecan cake:

Firstly, start by preheating the oven at 190 C.
Then, using the hand mixer or food processor mix the eggs and butter well.
After that, add the Erythritol and keep mixing.
Then, add the almond flour, coconut flour and baking powder; then, use a spatula to mix everything until combined.
After that, add vanilla extract, water, raspberries and pecan; then, mix again with a spatula.
Pour the batter in a well-greased ring pan.
Then, bake for 40 minutes.
Leave to cool until you make the chocolate glaze.

How to make the keto chocolate glaze:

Mix the melted butter, unsweetened cocoa powder, powdered Erythritol, vanilla extract and add some water. The amount of water is based on how dense you want the chocolate to be.

Tips for a better keto raspberry pecan cake:

If you don't like pecan, you can replace it with raw pine nuts or sliced almond.
Don't top the cake with the chocolate glaze until it is cool entirely.

Raspberry Pecan Cake With Keto Chocolate Glaze

Radwa

This raspberry pecan cake is a healthy, easy and quick keto recipe. It is made with almond flour, raspberries and pecan which make it so delicious.

5 from 1 vote

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Prep Time 10 mins

Cook Time 40 mins

Course Dessert, Snack

Cuisine American, Gluten Free, grain free, keto, low-carb

Servings slices

Calories 202 kcal

Ingredients

2 cups almond flour
½ cup coconut flour
½ cup erythritol
⅓ cup butter
2 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract
¼ cup water
½ cup pecan
cup raspberries

Chocolate glaze:

2 tablespoon unsweetened cocoa powder
2 tablespoon powdered Erythritol
1 teaspoon vanilla extract
1 tablespoon butter
2 tablespoon water

Instructions

Firstly, start by preheating the oven at 190 C.
Then, using the hand mixer or food processor mix the eggs and butter well.
After that, add the Erythritol and keep mixing.
Then, add the almond flour, coconut flour and baking powder; then, use a spatula to mix everything until combined.
After that, add vanilla extract, water, raspberries and pecan; then, mix again with a spatula.
Pour the batter in a well-greased ring pan.
Then, bake for 40 minutes.
Leave to cool until you make the chocolate glaze.

Nutrition

Serving: 1sliceCalories: 202kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 5gCholesterol: 60mgSodium: 97mgPotassium: 44mgFiber: 4gSugar: 1gVitamin A: 68IUCalcium: 83mgIron: 1mg

Keyword Keto Chocolate Glaze, low carb cake, Raspberry Pecan Cake, sugar-free cake

Tried this recipe?Let us know how it was!

Need more low carb cake recipes:

Make this low carb raspberry pecan cake today and enjoy a pice of it with a cup of coffee at morning breakfast. Don't forget to tell me if you like it and share a photo of the cake with us on Instagram.