Description
A delicious low-carb Raspberry Almond Cake that is perfect for those looking for a healthier dessert option.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup low-carb sweetener of choice
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 3 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- ½ cup fresh raspberries
- 2 tablespoons slivered almonds (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it and placing a circle of parchment paper at the bottom.
- In a bowl, mix together the almond flour, low-carb sweetener, baking powder, and sea salt until well blended.
- In a separate bowl, beat the eggs, then add the almond milk and vanilla extract, whisking until smooth.
- Slowly incorporate the wet mixture into the dry ingredients, stirring gently until just combined to maintain a light texture.
- Carefully fold in the fresh raspberries, ensuring they remain mostly intact.
- Transfer the batter to the prepared cake pan, leveling the surface with a spatula, and sprinkle the slivered almonds on top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
Notes
- Enhance the flavor by adding a teaspoon of almond extract along with the vanilla.
- Swap the raspberries for blueberries or diced strawberries for a refreshing change.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg