Low-Carb Raspberry Chocolate Cake
This Low-carb Raspberry Chocolate Cake is also gluten, sugar and dairy-free. It’s made with almond flour, coconut oil and milk and raspberries too.
Servings 12 people
Pre-heat the oven to 350°F.
Using a cooking spray, grease an 8-inch round cake pan and then place a piece of parchment paper on the bottom of the cake pan.
In a large bowl add all the dry ingredients and mix well to combine. In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract. Pulse until all the ingredients are combine and the mixture is smooth.
Pour the raspberry mixture with the dry ingredients and mix well to combine.
Using a handheld or stand mixer whisk the two whole eggs (yolk and or white egg) until they are pale. It’s about 3 minutes.
Pour the eggs into the batter and gently mix to combine everything together.
Spread batter evenly into the prepared cake pan and bake for 20-25 minutes. The cake will be ready when it is golden brown and when a toothpick is inserted in the center and comes out clean. Do not over cook the cake because this cake should stay moist on the inside after cooled.
Before removing the cake from the pan, let the cake cool on a cooling rack for at least 20 minutes.
Top cake with the melted dark chocolate and raspberries.
In a heatproof bowl add chocolate chunks and coconut oil. Place this bowl over a pot of barely simmering water.
Stir until the chocolate is melted and smooth.
Remove from the heat and pour over the cake.
In a microwave-safe bowl add chocolate chunks and coconut oil.
Heat it at 50% power for 1 minute
Remove from the microwave and stir.
Return it to the microwave and repeat, stopping to stir every 15-seconds until the chocolate is totally melted.
Serving: 1/12 | Calories: 295kcal | Carbohydrates: 21.8g | Protein: 6.1g | Fat: 19.2g | Saturated Fat: 10.6g | Cholesterol: 27mg | Sodium: 183mg | Fiber: 7.3g | Sugar: 4g