For the Cake:<\/strong><\/p>\n\n\n\n 2 cups almond flour<\/p>\n\n\n\n half cup coconut flour<\/p>\n\n\n\n half of cup granulated erythritol (or desired sweetener)<\/p>\n\n\n\n 1\/4 cup unsweetened cocoa powder<\/p>\n\n\n\n 1 tsp baking powder<\/p>\n\n\n\n 1\/2 tsp baking soda<\/p>\n\n\n\n 1\/4 tsp salt<\/p>\n\n\n\n half cup unsweetened almond milk<\/p>\n\n\n\n 1\/four cup melted coconut oil<\/p>\n\n\n\n 2 large eggs, room temperature<\/p>\n\n\n\n 1 tsp vanilla extract<\/p>\n\n\n\n 1\/four cup sugar-loose raspberry jam<\/p>\n\n\n\n For the Nutella Swirl:<\/strong><\/p>\n\n\n\n half cup sugar-loose Nutella (or selfmade)<\/p>\n\n\n\n 1 tbsp heavy cream<\/p>\n\n\n\n For the Raspberry Cream Cheese Frosting:<\/strong><\/p>\n\n\n\n 4 ozcream cheese, softened<\/p>\n\n\n\n 1\/4 cup unsalted butter, softened<\/p>\n\n\n\n 1 cup powdered erythritol (or preferred sweetener)<\/p>\n\n\n\n 1\/four cup freeze-dried raspberries, pulverized into powder<\/p>\n\n\n\n 1 tsp vanilla extract<\/p>\n\n\n\n Pinch of salt<\/p>\n\n\n\n \u00a0\u00a0\u00a0 1-2 tbsp heavy cream (to modify consistency)<\/p>\n\n\n\n <\/p>\n\n\n\n Instructions:<\/p>\n\n\n\n Get Started:<\/strong><\/p>\n\n\n\n Preheat oven to 350\u00b0F (175\u00b0C). Grease and flour a nine-inch springform pan.<\/p>\n\n\n\n Make the Cake:<\/strong><\/p>\n\n\n\n In a massive bowl, whisk together almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.<\/p>\n\n\n\n In a separate bowl, whisk together almond milk, melted coconut oil, eggs, and vanilla extract.<\/p>\n\n\n\n Pour the moist substances into the dry ingredients and mix till just mixed. Do now not overmix.<\/p>\n\n\n\n Pour half of the batter into the organized pan.<\/p>\n\n\n\n In a small bowl, integrate sugar-unfastened Nutella and heavy cream. Microwave for 10-15 seconds to make it less difficult to unfold.<\/p>\n\n\n\n Dollop spoonfuls of the Nutella combination over the cake batter inside the pan. Swirl lightly with a knife.<\/p>\n\n\n\n Drop spoonfuls of raspberry jam over the Nutella swirl.<\/p>\n\n\n\n Pour the closing cake batter over the Nutella and jam mixture.<\/p>\n\n\n\n Bake for 35-40 mins, or till a toothpick inserted into the middle comes out clean.<\/p>\n\n\n\n Let the cake cool completely within the pan earlier than frosting.<\/p>\n\n\n\n Make the Frosting:<\/strong><\/p>\n\n\n\n While the cake is cooling, beat collectively cream cheese and butter until mild and fluffy.<\/p>\n\n\n\n Gradually upload powdered erythritol, raspberry powder, vanilla extract, and salt, beating till smooth.<\/p>\n\n\n\n Add heavy cream, one tablespoon at a time, until favored consistency is reached.<\/p>\n\n\n\n Assemble the Cake:<\/strong><\/p>\n\n\n\n Once the cake is absolutely cool, carefully put off it from the pan.<\/p>\n\n\n\n Frost the cake lightly with the raspberry cream cheese frosting.<\/p>\n\n\n\n Decorate with fresh raspberries, if favored.<\/p>\n\n\n\n Refrigerate for at the least half-hour earlier than serving.<\/p>\n\n\n\n Tips:<\/strong><\/p>\n\n\n\n For a richer chocolate flavor, use dark cocoa powder.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Store leftovers in an airtight box in the fridge for up to three days.<\/p>\n\n\n\n Enjoy this scrumptious and guilt-loose keto raspberry Nutella cake!<\/p>\n","protected":false},"excerpt":{"rendered":" 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: […]<\/p>\n","protected":false},"author":1,"featured_media":4504,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[1,52],"tags":[1364,1363,1366,1367,1365],"class_list":["post-4466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","category-vegetarian-recipes","tag-keto-nutella-cake","tag-keto-raspberry-cake-filling","tag-keto-raspberry-cheesecake-no-bake","tag-keto-raspberry-nutella-cake","tag-nutella-raspberry-cake"],"_links":{"self":[{"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/posts\/4466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/comments?post=4466"}],"version-history":[{"count":4,"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/posts\/4466\/revisions"}],"predecessor-version":[{"id":4510,"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/posts\/4466\/revisions\/4510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/media\/4504"}],"wp:attachment":[{"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/media?parent=4466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/categories?post=4466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/topslimmingrecipes.com\/index.php\/wp-json\/wp\/v2\/tags?post=4466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/topslimmingrecipes.com\/wp-content\/uploads\/2024\/10\/4e3bfc83-0b7e-49be-bcfb-1d55b30d7c9d1.png\")
<\/figure>\n\n\n\n