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DRY INGREDIENTS

Almond flour = 300 g (1 1/2 cups)

Other flour options: -

1.  Solely coconut flour = 80 g (2/3 cup)

2.  Combo of almond flour = 150 g (1 1/4 cups) + coconut flour = 40 g (1/3 cup)

Baking powder = 12 g (3 tsp)

Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)

Salt = 2 g (1/2 tsp)

Fresh strawberries = 125 g (1 cup)

Lightly toasted sliced almonds = 30 g (1/3 cup)

WET INGREDIENTS

Eggs = 4 whole large eggs (room temperature) (230 g)

Unsalted butter (room temperature) = 115 g (1/2 cup)

Whipping or heavy cream (room temperature) = 240 ml (1 cup) (OR yogurt, coconut, sour cream)

Vanilla extract = 1/2 tsp

Almond extract = 1/2 tsp

1.  For best results, weigh the ingredients with a digital food scale.

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the butter, sweetener and whisk until light and fluffy. You can also use a handheld mixer.

4.  Add the eggs, vanilla extract, almond extract and whisk to combine. The texture will look curdled but it's normal.

5.  Add the flour, salt, baking powder, cream and whisk until well combined. The batter is smooth and quite thick.

6.  Add the raspberries. I like to tear them into half so they look more abundant and may help to prevent sinking to the bottom.  Reserve about 5 to 7 whole raspberries for the topping.

7.  Fold gently to combine then transfer into a baking pan. In the video, I actually used a 7-inch round pan with a removable bottom, but the cake turned out quite tall and the center took a long time to cook. In view of this, I highly recommend that you use an 8-inch round pan instead so that it cooks a bit faster and more evenly.

8.  Spread the batter evenly. Then top with the reserved whole raspberries. Press them down gently until halfway. Finally, top with the sliced almonds.

9.  Bake for about 50 to 60 minutes or until a wooden skewer comes out clean.

10. Dust with powdered sweetener.

11. The cake can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier or freeze for up to 3 months.

[Total servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 5.7 g

Dietary Fiber = 2.1 g

Net Carb = 3.6 g

Calories = 296

Total Fat = 26.3 g

Protein = 8.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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