Keto Raspberry Cake
This keto raspberry cake is a healthy, easy and quick keto recipe. It is made with almond flour, raspberries and pecan and topped with keto chocolate glaze.
Servings: 14 slices
Calories: 202kcal
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.
Notes
- If you don't like pecan, you can replace it with raw pine nuts or sliced almonds.
- Don't top the cake with the chocolate glaze until it is cool entirely.
Nutrition
Serving: 1slice | Calories: 202kcal | Carbohydrates: 8g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 97mg | Potassium: 44mg | Fiber: 4g | Sugar: 1g | Vitamin A: 68IU | Calcium: 83mg | Iron: 1mg