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Keto Almond Raspberry Cake
This almond raspberry cake is super soft, moist and easy to make. It is sugar-free and perfect for breakfast with a cup of coffee.
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
12
slices
Calories:
199
kcal
Author:
Radwa
Equipment
Cake tin
Mixing bowl
Hand mixer
Measuring spoons
Measuring cups
Ingredients
5
eggs
, at room temperature
½
cup
erythritol
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
Preheat the oven to 180C/ 356F and line a 20 cm cake tin with parchment paper.
In a mixing bowl, mix together almond flour, coconut flour, baking powder and xanthan gum.
1 ½ cup almond flour,
½ cup coconut flour,
2 teaspoon baking powder,
½ teaspoon Xanthan gum
Microwave the butter for 10 seconds until it melts, and leave it to cool.
½ cup butter
In another bowl, use the hand mixer to beat the eggs, vanilla extract and erythritol until fluffy.
5 eggs,
1 teaspoon vanilla extract,
½ cup erythritol
Add the melted butter (make sure it is not hot) and mix well.
Fold in the raspberries.
1 cup raspberries
Pour the batter into the pan, and sparkle the top with sliced almonds.
⅓ cup sliced almonds
Bake for 40-45 minutes; remove from oven and let it cool.
Notes
You can use fresh or frozen raspberries; it will be the same result.
Don't overbake the batter; otherwise, the cake will turn out dry.
If you are using extra large raspberries, you may chop them a little bit.
I recommend allowing the cake to cool completely before cutting it and serving.
Nutrition
Serving:
1
slice
|
Calories:
199
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
87
mg
|
Sodium:
122
mg
|
Potassium:
40
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
99
IU
|
Vitamin C:
3
mg
|
Calcium:
87
mg
|
Iron:
1
mg