Description
A delicious ketogenic dessert featuring raspberries.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup heavy cream
- 1/4 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.
- Add the egg and heavy cream, and mix until well combined.
- Fold in the raspberries gently.
- Pour the batter into a greased small cake pan.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- This recipe is perfect for a low-carb diet.
- Feel free to substitute the raspberries with other low-carb berries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg