Keto Flourless Raspberry Cake

WHITE CHOCOLATE AND RASPBERRY KETO CAKE

Cake on a diet? Well, the Keto white chocolate and raspberry cake, served along with the rich and creamy white chocolate sauce, is gorgeous to behold and even more delicious to devour.

The green banana flour used to make the cake won’t spike your blood sugar levels like normal bananas will, so your energy levels and brain power outlive perfectly consistent after eating this self-indulgent treat. And the flour naturally darkens as it cooks, building a rich brown color in your keto cake without any appended cocoa powder

Among just over 6 grams of net carbs per serving, this cake won’t throw you out of ketosis at all. So for an even lower carb count, use stevia instead of monk fruit. The creamy chocolate sauce makes the perfect extension, though of course is entirely optional, as it tastes yummy alone.

INGREDIENTS:

Cake:

  • 5 ounces of cacao butter, melted
  • 2 ounces of Grass-Fed Ghee
  • 1/2 cup of coconut cream
  • 1 cup of green banana flour
  • 3 teaspoons of pure vanilla extract or 2 teaspoons vanilla powder
  • 4 eggs
  • 1/2 cup of your choice granulated sweetener, such as Lakanto MonkFruit
  • 1 teaspoon of baking powder
  • 2 teaspoons of apple cider vinegar
  • 2 cups of raspberries

White chocolate sauce:

  • 3 1/2 ounces of cacao butter
  • 1/2 cup of coconut cream
  • 2 teaspoons of pure vanilla extract
  • Pinch of salt

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INSTRUCTIONS FOR CAKE:
  • Warm the oven to 280 degrees.
  • Mix all dry ingredients until thoroughly mixed through.
  • Giving the raspberries time aside, now add all of the left ingredients and mix until well combined.
  • Fill a small, 8-inch cake or loaf tin with baking paper, and splash in the cake mix.
  • Disseminate the raspberries (reserving some for garnishing) over the top of the cake mix as the cake bakes, they shall sink towards the bottom of the cake.
  • Now place in your oven and bake for 1 hour, or until firm.
  • Now while it bakes, prepare the sauce.
INSTRUCTIONS FOR SAUCE:
  • Blend all ingredients in a saucepan on low heat.
  • Utilize a fork to mix all ingredients well to ensure the cacao butter combines with the cream.
  • Extract from the heat and set aside to cool to room temperature and if it’s too cool,  it will harden, and if it is too warm, it will be slightly runny.
  • Spray on each individual piece of cake when serving, or drizzle over the top of the entire cake if this is what you prefer.
  • Shed the cake with extra raspberries, and serve.
NUTRITION INFORMATION (PER SERVING):
  • Calories: 323
  • Total Fat: 31.5g
  • Sodium: 55mg
  • Carbohydrates: 9.8g
  • Dietary Fiber: 3.2g
  • Net Carbs: 6.6g
  • Total Sugars: 4.8g
  • Protein: 4g

Well, it will just take an hour of your busy schedule to make this delicious keto white chocolate and raspberry cake.

 

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