Flourless Almond Cake with Raspberry Sauce

Ingredients:

Cake:

  • 2/3 cup granulated erythritol (or other keto-friendly sweetener)
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, separated
  • 1 stick unsalted butter, softened
  • 8 ounces almond paste, cut into small pieces
  • 1/2 teaspoon vanilla extract

Raspberry Sauce:

  • 1 (12-ounce) package frozen unsweetened raspberries, thawed
  • 1/4 cup powdered erythritol (or other keto-friendly sweetener)
  • 2 teaspoons fresh lemon juice

Preparation:

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For the Cake:

  1. Preheat the oven to 350°F (175°C).
  2. Line the bottom of a 9-inch round cake pan with parchment paper, and coat the paper and sides of the pan with butter. Set aside.
  3. In a medium bowl, combine granulated erythritol, almond flour, baking powder, and salt. Stir to mix well and set aside.
  4. In a large bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Transfer to a medium bowl and set aside.
  5. In the same large mixing bowl, beat butter at medium-high speed with an electric mixer until fluffy.
  6. Beat in the almond paste, a few pieces at a time, until the mixture is smooth.
  7. Reduce speed to medium and gradually beat in the erythritol mixture. Add the egg yolks and beat until a smooth batter forms. Beat in vanilla extract.
  8. Gently fold in the beaten egg whites in three additions, stirring until no white streaks remain.
  9. Spoon the batter into the prepared pan, smoothing the top. Bake for 25 to 30 minutes or until the top of the cake is lightly browned.
  10. Cool the cake in the pan for 5 minutes. Run a knife around the edge of the cake, remove the cake from the pan, discard the parchment paper, and cool completely on a wire rack.

For the Raspberry Sauce:

  1. In a food processor or blender, combine thawed raspberries, powdered erythritol, and fresh lemon juice. Puree until smooth.
  2. Press the mixture through a fine wire mesh sieve to remove any solids.
  3. Cover and chill the sauce until ready to serve. This sauce can be stored in the refrigerator for up to 3 days.

Serve the cake with Raspberry Sauce and enjoy! This keto-friendly dessert is perfect for satisfying your sweet cravings without compromising your low-carb lifestyle.

Nutrition information for one serving of the Keto-Friendly Flourless Almond Cake with Raspberry Sauce:

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Cake (per serving):

  • Calories: 295
  • Total Fat: 26g
    • Saturated Fat: 11g
    • Trans Fat: 0g
  • Cholesterol: 91mg
  • Sodium: 126mg
  • Total Carbohydrates: 8g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 7g

Raspberry Sauce (per serving):

  • Calories: 15
  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrates: 3g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 0g

Please note that these values are approximate and may vary based on specific brands of ingredients used and variations in serving sizes. Additionally, this nutritional information is based on the ingredients listed and does not include any additional toppings or garnishes.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE