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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.
Course Dessert
Cuisine American
Keyword christmas, dairy free, dessert, gluten-free, healthy, low-carb, spring, summer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Calories 295kcal

Ingredients

Top

Instructions

  • 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.

Topping

    Stove method

    • 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.

    Microwave method 

    • 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.

    Notes

    Nutrition

    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