Ingredients
2 cups almond flour
3 large eggs
1/2 cup unsalted butter, softened
3/4 cup erythritol
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon fresh lemon juice
1/2 cup fresh raspberries
Instructions
Preheat oven to 325°F (160°C)
Line an 8-inch round cake pan with parchment paper and grease lightly
In a large bowl, whisk eggs with erythritol until well combined
Add almond flour, baking powder, and lemon juice; mix until smooth
Fold in raspberries gently to avoid breaking them
Pour batter into prepared pan and spread evenly
Bake for 35 minutes or until golden and a toothpick inserted comes out clean
Cool completely before slicing into 8 pieces
Notes
Use fresh, not frozen, raspberries for best texture
Almond flour works better blanched (not meal) for a lighter crumb
Let cake rest 10+ minutes after baking for clean slices
Store leftovers in an airtight container in the refrigerator for up to 5 days
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg