Almond Raspberry Cake Recipe
Bursting with raspberry flavors, this cake is the perfect treat. With natural sweeteners and low carb ingredients, it's also diabetic-friendly and guilt-free.
Servings: 10 people
Calories: 309kcal
Cost: $10
Ingredients
Almond Cake
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sweetener sugar substitute erythritol, allulose, monk fruit or your preferred sweetener.
- 3 large eggs
- ⅓ cup unsalted butter softened
- ½ cup sour cream room temperature
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Raspberry Frosting
- ½ cup fresh raspberries
- ½ cup unsalted butter softened
- ¼ cup cream cheese room temperature
- ½ cup powdered sweetener sugar substitute erythritol, allulose, monk fruit or your preferred sweetener.
- ½ cup heavy cream 35% or double cream
Instructions
Almond Cake
- Preheat the oven to 325°F
- In a large bowl whisk together the dry ingredients.2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup powdered sweetener sugar substitute
- In another large bowl whisk together the wet ingredients and then use a rubber spatula to combine with the dry ingredients.3 large eggs, ⅓ cup unsalted butter, ½ cup sour cream, ½ teaspoon almond extract, 1 teaspoon vanilla extract
- Transfer the cake batter to a nine-inch loaf pan that has been greased and lined with parchment paper.
- Bake at 325°F for 45-48 mins. You will know the cake is ready when a toothpick inserted in the center comes out clean. Allow cake to compeltely cool before removing from the loaf pan.
Raspberry Frosting
- Place the raspberries in a medium to large bowl and smush them with a whisk or wooden spoon.
- Then add the remaining frosting ingredients and first mix with a rubber spatula and then use an electric mixer on high for 1-2 minutes. Cover the bowl with plastic wrap and place in the fridge until the cake is ready and cooled.½ cup fresh raspberries, ½ cup unsalted butter, ¼ cup cream cheese, ½ cup powdered sweetener sugar substitute, ½ cup heavy cream 35%
- Once the cake is cooled pour the frosting over the top of the cake and allow to drip down the sides. Use a spatula to spread evenly if needed. Top the cake with fresh raspberries for decoration if desired.
- Place the cake in the fridge for one hour to allow the frosting to set. (See video)
Video
Notes
Recipe Tips:
- Use almond extract: In addition to using almond flour, adding almond extract to the cake batter will give it an even stronger almond flavor.
- Don't overmix the batter as this can lead to a tough cake. Mix the ingredients until just combined and then stop.
Nutrition
Serving: 1Slice | Calories: 309kcal | Carbohydrates: 5g | Protein: 5g | Fat: 30g | Sodium: 313mg | Fiber: 1g | Sugar: 2g