This Low-carb Raspberry Chocolate Cake is also gluten, sugar and dairy-free. It’s made with almond flour, coconut oil and milk and raspberries too. If you have a sweet tooth like me you’ll love this low-carb raspberry chocolate cake. I know it sounds exaggerate but I need to say that this cake is out of this world! Believe me, it is!
There are so many delicious low carb raspberry recipes. It’s tough to decide which one to make when the berries come in. My youngest daughter loves to make avocado smoothies with them. And, she enjoys making them into frozen yogurt pops.
In a bowl, add the softened cream cheese and beat with the erythritol. Add the egg and vanilla extract and beat until smooth. Spoon this mixture over the cake mixture into the cake tin and smooth evenly. Scatter the raspberries over the cream cheese mixture. For the topping, place the almond flour and erythritol in a bowl and mix until combined.
Preheat oven to 350 degrees F. Grease an 8" cake pan with butter. Line the bottom of the cake pan with parchment paper. Step Two. In a large bowl whisk egg yolks, sugar, and almond extract until thick (1). Melt butter in the microwave until just melted.