Description
A delicious low-carb dessert featuring raspberries and almonds.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp baking powder
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, and baking powder.
- In another bowl, whisk together the melted butter, eggs, vanilla, and almond extract.
- Gradually mix the wet ingredients into the dry ingredients.
- Fold in the raspberries gently.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Can be served with whipped cream for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg