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The Best Keto Chocolate Raspberry Cake

      How do you feel about dessert? I would be always down for something sweet! Don't you wish there were more healthy food recipes out there? For those who know me, it is not a surprize that I have quite a sweet tooth. In fact, sometimes it feels like all thirty two of them are sweet. 

      Alright, but all jokes aside, what thoughts go through your head when you see a beautiful vibrant dessert? How often do you feel that you need to control yourself and that your body really cannot afford the sacrifice? For the most of us it is an ongoing struggle unless your are like my wife. No matter what she eats, nothing ever affects her figure.

     Well, I personally am not one of those happy exceptions. I have to control myself and constantly watch what I eat in order to stay in semi-decent shape. Don’t get me wrong. There’s nothing wrong with exercising self control. It is only right. That’s why I’ve been practicing a no grain and no sugar diet. With time, my eating habits changed and I can do just fine without bread or rice but I almost always crave something sweet. 

     I have been trying to come up with a healthy, keto friendly dessert for a while now. I have also tried some recipes of the internet. However, as I mentioned before, I absolutely hate to follow recipes. I feels to me that following the recipe takes all the fun and creativity out of the process. But don’t listen to me much about this because I still would like you to read and try my recipes.

    Out of all desserts, cake is by far my favorite. I especially like chocolate and berry combination. The richness of the chocolate marries well with the tartness of berries. But how do you make a delicious cake without regular sugar and flour? Will it even taste good? Will I enjoy it as much? Well, you need to prepare yourself that the texture is going to be slightly different. Nevertheless, it can still taste amazing!

     So brace yourselves because I am about to share this new tasty chocolate and raspberry cake recipe with you! As you might have already figured out, it is absolutely gluten and sugar free. Isn’t this great that there are so many different substitutes? I am not saying that wheat and sugar are totally bad for you. I believe everything is good in moderation. I also have cheat days once in a while because our bodies need all sorts of nutrients.

    One more disclaimer, I intended to make a somewhat petite cake, because our family is small and big cakes can often go to waste unless we have friends over. If you like a bigger cake, by all means, just multiply the ingredients.

    Alright, to get your cake started, you need to mix all your dry ingredients first. So I used both almond and coconut flour, cocoa powder, coconut sugar, a pinch of salt, baking powder, baking soda, and some powdered cayenne pepper. That’s right! There is no mistake! Haven’t you heard that chocolate and chile is a good combination? Plus, in case you didn’t know, cayenne pepper is really good for you. It is often used as natural remedy especially in treating gut issues.

    In a separate bowl, mix a previously softened stick of butter with a few tablespoons of coconut sugar. Then add the eggs and mix until the mixture expands in volume. Once that is done, combine your dry and wet components and mix well. Don’t be alarmed if your batter is a bit thicker then you would expect. It is because coconut flour has an ability to absorb a lot of liquid. Pour the batter into two small pre greased cake pans equally and pop them into the oven.

    Next step is to make your own quick raspberry filling. Drop the raspberries into a saucepan, add a tiny bit of water, bring to a boil, add a few tablespoons of honey for sweetness and let it simmer for a while. Meanwhile, start working on your frosting. Mix cream cheese with agave nectar to a consistent mass.

    Separately whip heavy cream with some vanilla extract. I use a blender for that. It is such a convenient way to make whipped cream. It takes only a few seconds. Then mix whipped cream with the cream cheese with a spoon. You won’t believe how light, creamy and absolutely delicious this frosting is.

     Now, it is the time to assemble our cake. I trimmed the edges and split my two layers in half. Once the cake cooled down and the raspberry filling chilled, I spread it on three of the layers and let it sit for a little while. That way the filling will soak into the cake and it would be easier to put the frosting. Once your cake is assembled, you can decorate it however you like. I personally went for this rustic semi-naked look. 

     I have got to say that my cake turned out perfectly. I wasn’t overly sweet with the right level of acidity and nice warm aftertaste of pepper. All the flavors worked together harmoniously. So please give it a try and let me know how it turns out. The best part is that you don't have to feel guilty about eating it. I had two pieces after dinner and I am happy as a clam!

 

Keto cake - look inside...

Step by Step

1. Mix almond and coconut flour, cocoa powder, coconut sugar, a pinch of salt, baking powder, baking soda, and some powdered cayenne pepper.

 

Dry ingredients mixed...

2. Mix softened butter and coconut sugar in a separate bowl; add eggs and mix until increases in volume.

3. Combine the two components and mix well.

 

Ready cake batter...

4. Pour the batter into two small greased cake pans and put into preheated to 350 F oven.

5. Bake for 12-15 minutes.

6. Put raspberries into a saucepan, bring to a boil, add some honey and simmer for some time.

7. Mix cream cheese with agave nectar.

8. Separately whip heavy cream with vanilla extract.

9. Mix both together with a spoon.

 

Frosting...

10. Assemble and decorate the cake.

 

Ingredients

Cake

1 stick of butter

5 eggs

½ cup of coconut sugar

4 tbsp of cocoa powder

¼ cup of almond flour

¼ cup of coconut flour

½ tsp of baking powder

¼ tsp of baking soda

¼ tsp of cayenne pepper

Pinch of salt

 

Filling

1 cup of raspberries

4 tbsp of honey

 

Frosting

8 oz of cream cheese

Agave nectar (choose the level of sweetness)

½ pint of heavy cream

1 tsp of vanilla extract