This recipe combines the wealthy flavors of Nutella and raspberries right into a decadent, moist cake that’s tremendously keto-friendly! Made with almond flour and coconut flour for a gluten-unfastened base, this cake is best for birthdays, special occasions, or just a guilt-unfastened indulgence.
Yields: 12 servings
Prep Time: 20 mins
Cook Time: 35-forty minutes
Ingredients:
For the Cake:
2 cups almond flour
half cup coconut flour
half of cup granulated erythritol (or desired sweetener)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
half cup unsweetened almond milk
1/four cup melted coconut oil
2 large eggs, room temperature
1 tsp vanilla extract
1/four cup sugar-loose raspberry jam
For the Nutella Swirl:
half cup sugar-loose Nutella (or selfmade)
1 tbsp heavy cream
For the Raspberry Cream Cheese Frosting:
4 ozcream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered erythritol (or preferred sweetener)
1/four cup freeze-dried raspberries, pulverized into powder
1 tsp vanilla extract
Pinch of salt
1-2 tbsp heavy cream (to modify consistency)
Instructions:
Get Started:
Preheat oven to 350°F (175°C). Grease and flour a nine-inch springform pan.
Make the Cake:
In a massive bowl, whisk together almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together almond milk, melted coconut oil, eggs, and vanilla extract.
Pour the moist substances into the dry ingredients and mix till just mixed. Do now not overmix.
Pour half of the batter into the organized pan.
In a small bowl, integrate sugar-unfastened Nutella and heavy cream. Microwave for 10-15 seconds to make it less difficult to unfold.
Dollop spoonfuls of the Nutella combination over the cake batter inside the pan. Swirl lightly with a knife.
Drop spoonfuls of raspberry jam over the Nutella swirl.
Pour the closing cake batter over the Nutella and jam mixture.
Bake for 35-40 mins, or till a toothpick inserted into the middle comes out clean.
Let the cake cool completely within the pan earlier than frosting.
Make the Frosting:
While the cake is cooling, beat collectively cream cheese and butter until mild and fluffy.
Gradually upload powdered erythritol, raspberry powder, vanilla extract, and salt, beating till smooth.
Add heavy cream, one tablespoon at a time, until favored consistency is reached.
Assemble the Cake:
Once the cake is absolutely cool, carefully put off it from the pan.
Frost the cake lightly with the raspberry cream cheese frosting.
Decorate with fresh raspberries, if favored.
Refrigerate for at the least half-hour earlier than serving.
Tips:
For a richer chocolate flavor, use dark cocoa powder.
If you don’t have freeze-dried raspberries, you can use clean raspberries and reduce the quantity of heavy cream inside the frosting to prevent it from becoming too runny.
Store leftovers in an airtight box in the fridge for up to three days.
Enjoy this scrumptious and guilt-loose keto raspberry Nutella cake!
