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DRY INGREDIENTS

Coconut Flour = 120 g / 1 cup (OR Almond Flour = 480 g / 4 cups)

Baking Powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

Monk fruit = 80 / 0.4 cup (80g if using buttercream frosting. Without the frosting, you can increase the amount between 100 to 120 g. You can also use any other keto friendly sweetener)

WET INGREDIENTS

Butter (room temp) = 120 g / 1/2 cup

Cream Cheese (room temp) = 120 g / 1/2 cup

Whole eggs = 3 large

Whipping Cream = 240 ml / 1 cup

Vanilla Extract = 3 tsp

Fresh Raspberries = 90 g / 3/4 cup (Plus a few extras for decorating - optional)

Mix the raspberries with 1 tbsp of coconut flour to prevent them from sinking to the bottom of the cake.

BUTTERCREAM FROSTING

Butter (room temp) = 120 g / 1/2 cup

Powdered Sweetener = 50 g / 1/4 cup (You can also use any other keto friendly powdered sweetener)

Whipping Cream = 3 tbsp

Salt = 1/2 to 1 tsp

Vanilla Extract = 2 tsp

Fresh lemon juice = 2 to 3 tbsp (Optional)

Zest from 1 lemon (Optional)

Note: Beat the butter with a handheld mixer until the color turns pale. Then add the powdered sweetener and beat until well combined, smooth and creamy. Add the whipping cream, salt, vanilla extract, lemon juice and zest (if using) and beat until well combined and smooth.

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

2. Preheat the oven at 350F or 180C.

3.  In a bowl, add all the dry ingredients and mix until well combined. Set aside.

4.  In another bowl, add the butter, cream cheese and erythritol. Use a handheld mixer and beat at medium to high speed until light and fluffy.

5.  Add the eggs, one at a time and whisk until combined.

6.  Add the vanilla extract and whipping cream and whisk until combined.

7.  Add the dry ingredients and whisk until thick and smooth.

8.  Grease a 7" round pan with removable bottom or spring form pan. Line with parchment paper at the bottom.

9.  Divide batter into 3 even portions.

10.  Spread 1 portion of the batter at the bottom of the pan and top with half of the raspberries.

11. Spread evenly with another portion of the batter and top with balance of the raspberries.

12. Spread evenly with the balance of the batter.

13.  Bake for 50 to 60 mins or until a wooden skewer comes out clean.

14. Let the cake cool for 15 mins before removing from the pan.

15.  Let the cake cool completely before decorating it.

16.  You can decorate the cake with and without frosting so it is totally up to your preference.

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COCONUT FLOUR WITHOUT FROSTING

[Total servings = 10]

NUTRITION INFO PER SERVING

Total Carb = 3.7 g

Dietary Fiber = 1.2 g

Net Carb = 2.5 g

Calories = 231

Total Fat = 23.1 g

Protein = 3.6 g

ALMOND FLOUR WITHOUT FROSTING

[Total servings = 10]

NUTRITION INFO PER SERVING

Total Carb = 9.6 g

Dietary Fiber = 4.1 g

Net Carb = 5.5 g

Calories = 416

Total Fat = 38 g

Protein = 10.2 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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