For some, cakes are meant for special occasions while for others like me, every day is a celebration “I eat cake because it’s somebody’s birthday somewhere”. Life’s anyway too short to skip a cake. Over the last couple of months I have tried various low carb desserts (cakes mostly) to satisfy my sweet tooth but the abundance of cream cheese in most recipes always makes me stop after having a bite or two (for some reason I can’t stand too much of cream cheese). My idea of a perfect cake is really very simple, nothing more than a soft, moist and sweet bread filled or topped with just the right amount of cream/fruit-jam (do we always need cream cheese inside? Hell No). Thanks to the missus with a penchance for these weird creamy and cheesy cakes, I have endured enough but this time I wanted to try something I could binge upon. So, boredom from cream cheese cakes crusaded me to try this luxuriantly soft, sugar-free, low carb cakey and sweet, raspberry infused and topped with silky cream, cake. Let’s just call it low carb keto friendly raspberry cake. Enough of babbling 🙂
INGREDIENTS FOR CAKE
250 gms almond meal
40 gms coconut flour
40 gms unflavourerd whey protein powder (vanilla flavour will do too, I used whey protein isolates birthday cake flavor which is 100% lactose and sugar free)
3 tsp baking powder
1tsp vanilla extract
½ tsp salt
120 gms butter at room temperature
50 gms stevia powder (more if you like)
5 large egg whites at room temperature
180 ml heavy cream.
180 ml water
INGREDIENTS FOR RASPBERRY FILLING
200 gms fresh/frozen raspberries (like cranberries? No worries, you can use that as well :))
130 ml water
Pinch of xanthan gum
30 gms stevia powder (more if you like)
INGREDIENTS FOR WHITE CREAMY FROSTING
250 gms cream cheese at room temperature
120 gms butter
40 gms stevia (again – more or less depending on your taste buds. I always lick and taste before proceeding to the next step)
180 ml heavy cream
1 tsp vanilla extract
Method for Cake:
Preheat your oven to 180C
Place the parchment paper in two 22cms cake pans and grease them with butter.
In a bowl, mix almond meal, coconut flour, whey protein, salt, steva and baking powder.
In a blender, mix butter with egg whites until nice and fluffy.
Add half of the dry mixture you prepared in step 1 and mix it with the blender.
Add heavy cream, water and vanilla extract and mix it well.
Add the remaining dry mixture (from step 1) and blend it for the last time. End result should be a smooth creamy thick batter.
Divide the batter into 2 parts and pour it gently over the cake pans. Spread it evenly using a spoon or a spatula and bake for around 25 minutes (or until the cake is firm and starts to turn golden brown from the sides). Let your cakes cool for 10-15 minutes and then take them out of the pans.
Add around 130 ml of water in a pan and add the sweetener and raspberries.
Boil the mix on low flame while stirring occasionally. Smash raspberries using a fork or spoon; keep mixing and heating until it forms a smooth paste. Add xanthan gum to the mix (just a little bit of it will be enough to thicken then mix) and stir it well. End result should look like a jamish type mix.
Pour the raspberry mix onto one of the freshly baked cakes and spread it using a spoon or spatula.
Gently place the 2nd cake on top of the first (with raspberry topping) and refrigerate it for 15-20 mins (this will ensure the raspberry filling gets cool enough to get even thicker)
White creamy frosting:
Add all the frosting ingredients in a blender bowl and blend them well using a mixer, resulting in a rich creamy frost.
Spread the frosting over top and sides of the cake and refrigerate for another 30 mins.
Your ultra-soft low carb sugarfree raspberry cake is all set to be devoured 🙂