Chocolate Raspberry Cake – Low Carb


Butter to grease pan

    2 cups finely ground almond flour

1/2 cup cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup Sweetener of Choice

    3 Tablespoons Butter, melted

3 large eggs, room temperature

1 Tablespoon vanilla extract

1/3 cup unsweetened almond milk or other milk of choice

1 small package of fresh raspberries

  1. Preheat oven to 350F. grease a 8 X 8 inch pan, 9 inch round cake pan or three 4-1/2 inch pans with Butter.
  2. In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener. Mix these dry ingredients together until well combined.
  3. Add melted butter to dry ingredients. Stir to combine.
  4. Add the eggs, vanilla extract and almond milk. mix until thoroughly combined.
  5. Pour into prepared pans; and top with raspberries pressing in slightly.
  6. Place pans in preheated oven.
  7. Bake for 20-25 minutes if using three 4-1/2 inch pans or , 30-35 minutes for an 8 X 8 inch pan, or 25-35 minutes if using a 9 inch pan.
  8. Cake is done when the top springs back to a light touch or when a toothpick inserted into the center comes out clean.

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