Raspberry Cream Cheese Cake V2.0
This is an updated version where I increased the amount of cream cheese, so the cake is even more moist and creamy. I used a mix of almond and coconut flour this time, but you could use solely almond or coconut flour (see the ratios below). The cake turned out so soft, moist, a little tangy from the raspberries and incredibly delicious! I decided to use a Bundt pan to make it look festive. This cake will most certainly wow your guests and they will never know that it is keto.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. Mix all the dry ingredients in a bowl then set aside.
4. In another bowl, add the butter, cream cheese, sweetener and beat with a handheld mixer at medium speed until light, fluffy and pale in color.
5. Add the eggs, one at time and mix to combine.
6. Add the vanilla extract, whipping cream and beat to combine.
7. Add the dry ingredients and beat to combine.
8. Mix until well combined with a spatula.
9. In the video, I used a 9-inch (23 cm) Bundt pan, greased with melted butter. You can also use any other suitable pan.
10. Add 1/3 of the batter, spread evenly then top with half of the raspberries.
11. Top with another 1/3 of the batter, spread evenly then top with the remaining raspberries.
12. Top with the remaining batter and spread evenly.
13. Bake for 40 to 50 minutes or until a wooden skewer comes out clean.
14. Cool the cake in the pan for 15 to 20 minutes before removing the pan.
15. Garnish with fresh rosemary and fresh raspberries for a festive look. Then dust with powdered sweetener.
[Total servings = 16]
NUTRITION INFO PER SERVING
Total carb = 3.9 g
Dietary fiber = 1.9 g
Net carb = 2.0 g
Calories = 173
Total fat = 15.8 g
Protein = 4.1 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
