Low Carb Chocolate Cake With Almond Flour and Raspberries
This keto chocolate cake with almond flour recipe doesn’t skimp on the chocolate! We exploit it and make it sexy by adding some raspberries! That rich aroma and taste doesn’t go away, it stays and evolves into something more addictive and infinitely more daring.
Ingredients
- 2 cups almond flour
- 1 cup granular monkfruit
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 2/3 cup frozen or fresh raspberries
- 1/2 cup Choc Zero white chocolate chips melted
Instructions
- Preheat the oven to 350F.
- Prepare your baking pan (or pans) with a generous amount of butter or parchment paper to prevent sticking. **See Notes
- In a large bowl, crack open 2 eggs into the bowl and whisk until scrambled. Then whisk in 1 cup of unsweetened almond milk, 1 tsp of vanilla extract, and ½ cup of unsalted melted butter.
- Add 2 cups of almond flour, 1 cup of monkfruit, ½ cup of cocoa powder, and 1 tsp baking powder. Whisk until fully combined.
- Sprinkle your fresh or frozen raspberries on top of the cake evenly. You can even push some inside the batter.
- Place the pans into the oven and bake for 30-35 minutes (depending on the size of your pan) until the center is set and a toothpick comes out clean.
- Let cool completely before removing it from the pan or it will fall apart. ***See notes
- In a small bowl, melt 1/2 cup of ChocZero' white chocolate chips by placing it in the microwave for 40 seconds. Drizzle the chocolate on top of the cooled cake.
Notes
**I used a 5-inch heart-haped pan and 5 small pans with this batter but you can use a full sheet pan. Any size from 8x8 to 9x12 would work.
***If you’re removing the cake from the pan to decorate. Letting it cool at room temperature for a few hours then keeping it in the fridge overnight will give you the best results.