Categories: Keto Recipes

Keto Raspberry Chocolate Cake Recipe

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Keto Raspberry Chocolate Cake Recipe

This keto raspberry chocolate cake recipe is easy and delicious. It’s rich and flavor, perfect for chocolate lovers. Low carb cake with sugar free whipped cream is the perfect dessert for Keto dieters. 

The low carb chocolate cake is so easy to make. You only need a few easy Keto ingredients. The ingredients include 2 cups almond flour, 1 cup sugar free cocoa powder and 2 eggs. Also 1/2 cup softened butter, unsalted, 2 tsp vanilla extract, and 1 tsp baking powder.

Other ingredients for keto raspberry chocolate cake 1 cup unsweetened almond milk, 1/2 cup sugar free dark chocolate chips such as Lilly’s, and 1 cup erythritol for baking. You will need 1/2 cup fresh raspberries. 

The Keto whipped cream with raspberries is so simple to make as well. Just 7 low carb ingredients create the most delicious sugar free filling and topping. The ingredients include 4 oz cream cheese chilled, 2 cups heavy cream chilled, and 2 cups Powdered keto sweetener such as monk fruit, erythritol, or sucralose for baking.

Low carb desserts with chocolate are the best for Keto diets.

Keto Raspberry Chocolate Cake

Other ingredients for the keto frosting include 1 cup fresh raspberries, 1 tsp vanilla, and 3/4 cup sugar free cocoa powder. The directions for the cake are so simple.  

Preheat the oven to 350 degrees F. Grease and flour two 9″ cake pans. Or line it with parchment paper. Next use a large mixing bowl to combine the almond flour, erythritol, cocoa powder, and baking powder and mix until thoroughly combined. 

Then add in the butter raspberries and vanilla and mix until thoroughly combined. Add in the almond milk and eggs and blend until thoroughly combined. Fold in the chocolate chips with a large mixing spoon. Pour the batter into the prepared cake pans and spread in an even layer. Bake keto raspberry chocolate cake for 20-25 minutes

For the keto Chocolate raspberry whipped cream use a separate large mixing bowl and combine cream cheese and raspberry and beat with electric mixer until thoroughly combined. Add chilled heavy cream with vanilla extract, cocoa powder, and erythritol. Beat with electric mixer until thoroughly combined and fluffy. 

Store the whipped cream in the refrigerator while preparing cake to keep it thick and fluffy. Wait until keto raspberry chocolate cake

is thoroughly chilled before adding the raspberries whipped cream in between layers of cake and on top.
Print

Keto Chocolate Raspberry Cake

With chocolate raspberry whipped cream filling. 4 carbs per servings.
Course Dessert
Cuisine American
Keyword chocolate, gluten free, keto, low carb, oven baked
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 1 hour 40 minutes
Servings 9 Serving
Calories 420kcal
Author Anyreasonlife
Cost $5

Equipment

  • 2 9 inch round cake pans

Ingredients

For the cake

  • 2 Cups Almond flour
  • 1 Cup Sugar free cocoa powder
  • 2 Large Eggs
  • ½ Cup Salted softened butter Room temperature
  • 2 Tsp Vanilla extract
  • 1 Tsp Baking powder
  • 1 Cup Unsweetened almond milk
  • ½ cup Sugar free dark chocolate chips Like Lilly’s brand
  • 1 Cup Erythritol for baking
  • ½ Cup Fresh raspberries

For the whipped cream

  • 4 Oz Cream cheese
  • 2 Cups Heavy whipping cream Chilled
  • 2 Cups

    Powdered keto sweetener such as monk fruit, erythritol, or sucralose for baking

  • 1 Cup Fresh raspberries
  • 1 Tsp Vanilla extract
  • ¾ Cup Sugar free cocoa powder

Instructions

For the cake

  • Preheat the oven to 350 degrees F.
  • Grease and flour two 9″ cake pans. Or line it with parchment paper.
  • Next use a large mixing bowl to combine the almond flour, erythritol, cocoa powder, and baking powder and mix until thoroughly combined.
  • Then add in the butter raspberries and vanilla and mix until thoroughly combined.
  • Add in the almond milk and eggs and blend until thoroughly combined.
  • Fold in the chocolate chips with a large mixing spoon.
  • Pour the batter into the prepared cake pans and spread in an even layer.
  • Bake for 20 to 25 minutes

For the whipped cream

  • use a separate large mixing bowl and combine cream cheese and raspberry and beat with electric mixer until thoroughly combined.
  • Add chilled heavy cream with vanilla extract, cocoa powder, and erythritol.
  • Beat with electric mixer until thoroughly combined and fluffy.
  • Store the keto Chocolate raspberry whipped cream in the refrigerator while preparing cake to keep it thick and fluffy.
  • Wait until keto raspberry chocolate cake is thoroughly chilled before adding the raspberries whipped cream in between layers of cake and on top.

Thank you for visiting Anyreasonlife’s Keto recipes.

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