keto breakfast cake

5 from 1 vote

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.

Course Dessert

Cuisine American

Keyword keto breakfast cake, Keto Raspberries Cake

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings slices

Calories 199kcal

Author Radwa

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

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.

Nutrition