Certainly! Here is a professional, detailed recipe for Flourless Almond Cake with Raspberry Bliss, including Weight Watchers points and nutritional information.
Flourless Almond Cake with Raspberry Bliss: Elevating Low-Points Indulgence 😋
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Introduction
Experience the perfect low-Points indulgence with this Flourless Almond Cake with Raspberry Bliss. This delectable dessert combines the rich, nutty flavor of almond flour with the tartness of fresh raspberries, creating a harmonious blend of taste and texture. Flourless and WW-friendly, this cake is ideal for those following a low-Points diet but still yearning for a satisfying treat. With minimal ingredients and simple preparation, this cake is both elegant and easy to make.
Ingredients:
- 1 cup almond flour: Provides a nutty flavor and moist texture while keeping the cake low in Points
- 1/2 cup granulated erythritol: A WW-friendly sweetener that offers sweetness without impacting blood sugar levels.
- 1/2 cup unsalted butter: Adds richness and moisture to the cake.
- 4 large eggs: Bind the ingredients together and provide structure.
- 1 tsp vanilla extract: Enhances the flavor profile of the cake.
- 1/2 tsp baking powder: Helps the cake rise and become fluffy.
- 1/4 tsp salt: Balances the sweetness and enhances overall flavor.
- 1/2 cup fresh raspberries: Adds a burst of tartness and color to the cake.
- Powdered erythritol (optional, for dusting): Adds a touch of sweetness and a polished finish.
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the Batter:
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, and salt.
- Add the melted butter to the dry ingredients and mix well.
- Beat the eggs in a separate bowl and then incorporate them into the batter along with the vanilla extract. Stir until fully combined.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Scatter the fresh raspberries evenly over the top of the batter, gently pressing them in.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered erythritol if desired before slicing and serving.
Nutrition Information (per serving, assuming 8 servings):
- Calories: 270 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 105mg
- Sodium: 150mg
- Total Carbohydrates: 11g
- Dietary Fiber: 3g
- Sugars: 2g
- Net Carbohydrates: 8g
- Protein: 8g
Weight Watchers Points (per serving, using updated WW points system):
- Freestyle/SmartPoints: 2 points
- PointsPlus: 1 points
Tips for Success:
- Ensure Fresh Ingredients: Use fresh raspberries for the best flavor and texture. If fresh raspberries are unavailable, you can use frozen raspberries, but be sure to thaw and drain them to avoid excess moisture.
- Customize Sweetness: Adjust the amount of erythritol to suit your taste. If you prefer a sweeter cake, increase the quantity slightly, but keep in mind that erythritol can sometimes leave a cooling aftertaste.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
This WW Flourless Almond Cake with Raspberry Bliss is a delightful low-Points dessert that combines the richness of almond flour with the refreshing tang of raspberries. Perfect for those adhering to a WW diet, this cake is not only easy to make but also incredibly satisfying. Enjoy a slice of this indulgent treat knowing it aligns with your dietary goals!