Keto Raspberry Cake for 2

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This keto raspberry cake is perfect for a romantic dinner for 2. It has a fluffy almond flour sponge, is filled with raspberries and covered in a luscious sugar free cream cheese frosting.

a single serve raspberry cake with cream cheese frosting

With Valentine’s Day just around the corner, I wanted to come up with a new cake recipe for two. Over the last few years, we have been making either my Keto lava cake with its chocolatey gooey centre or this carrot cake for 2.

This year, I’m feeling like something fruity. That’s how the idea for this keto raspberry cake came about!

Can I have raspberries on keto?

Raspberries are a great choice of fruit when you’re on a low carb diet. ½ cup of raspberries contain just 3.5g net carbs – less than blueberries.

I often eat a handful raspberries for breakfast with yoghurt or my low carb granola. But of course, raspberries are wonderful in desserts!

A single serve low carb raspberry cake

I recently posted a quite wonderful recipe for a raspberry filled Victoria sponge cake. However, it’s not always practical to make a huge cake that feeds 12.

Too many leftovers = too much temptation!

That’s where this recipe comes in. I wrote it for 2 people sharing, but you can easily double or triple it.

Ingredients

ingredients to make this recipe

Here are the ingredients you need to make the cake:

CAKE

Egg – large

Powdered sweetener – I used an erythritol monk fruit sweetener blend 

Greek Yoghurt

Butter – melted and cooled

Vanilla extract

Almond flour – I used ground almonds, which is equivalent to regular almond flour in the US. However, super fine almond flour should also work well.

Coconut flour 

Baking powder 

CREAM CHEESE FROSTING

Cream cheese – I used Philadelphia.

Butter – Should be room temperature.

Vanilla extract

Powdered sweetener – increase sweetener to ½ cup if you like things sweet.

⅓ cup fresh raspberries

How to make keto raspberry cake

mixed wet ingredients in a bowl and a spoon

Sponge

Add the egg and 2 tablespoons of powdered sweetener to a mixing bowl. Whisk on high for 2 minutes until super fluffy.

Add the yoghurt, melted and cooled butter and the vanilla. Whisk to combine.

cake batter in a bowl

Now add the dry ingredients to the wet and mix well to combine.

cake batter in a ramekin

Grease a ramekin well with soft butter. This is an important step if you want to turn your cake out onto a plate without it sticking. Fill in the batter and bake in the oven for 20 – 22 minutes.

Start checking it at about 15 minutes. It is done when you can insert and remove a skewer without batter sticking.

Frosting

cream cheese frosting in a bowl

While the cake is baking, whisk all ingredients for frosting together in a bowl until smooth. It’s best to use room temperature butter for this and then cool the frosting in the fridge to firm it up.

Assembly

Allow the cake to stand in the ramekin for 5 minutes. Then, turn it onto a baking rack to fully cool.

baked sponge sliced horizontally and topped with raspberries and cream cheese frosting respectively

Cut in half horizontally and add 4 raspberries to the base half and some frosting to the top half. Put the frosted half on top of the raspberry layer and press down.

Add the rest of the cooled frosting round the sides using a palate knife.

Optional alternative: Mash the raspberries first and spread them on the cake. When you then add the cream cheese frosting, the two will mix and turn the frosting pink. This also looks great and tastes yum!

If necessary, place the cake in the fridge for the frosting to firm up further. I left mine in for about 30 minutes.

Last, dust it in a little freeze-dried raspberry powder, add fresh raspberries, slice and serve.

a frosted single serve raspberry cake

Variations

Make the cake in the microwave: Start with 2 minutes, then continue in 10 second increments until the sponge is done. My guess is this will take between 2 and 4 minutes, depending on the wattage of your microwave.

Note that the cake won’t turn out as pretty and smooth on the sides when microwaving.

No almond flour: For a nut free cake, replace the almond flour with ⅓ the amount of coconut flour.

No coconut flour: Use 3 tablespoons more almond flour instead of the coconut flour.

Make it dairy free: Replace the butter with coconut oil and make a simple sugar free icing instead of the cream cheese frosting. The icing I used in my coconut flour cake would work well here.

Storage

You can make the sponge cake up to 3 days ahead. It can also be frozen for up to 3 months.

After you frost the cake, it’s best to store it in the fridge and eat within 2 days.

sliced raspberry layer cake

More keto raspberry recipes

Keto Raspberry Streusel Muffins – One of my best ever muffin recipes.

Low Carb Sugar Free Raspberry Thumbprint Cookies – We love these with a cup of tea in the afternoon. The fruity raspberry filling marries so well with the rich almond biscuit.

Low Carb Raspberry Cheesecakes – Raspberries and cheesecake are a dream team!

Raspberry Chia Coconut Froyo – A super quick frozen yoghurt recipe.

Easy No-Cook Sugar Free Raspberry Jam – One of my first recipes when I started my blog. We still make it all the time.

Keto Raspberry Fool – This is a really easy and supremely delicious sugar free dessert.

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keto raspberry cake sliced in half

Keto Raspberry Cake for 2

from sugarfreelondoner.com

Perfect for Valentine’s Day or any other celebration à deux: this mini keto raspberry sponge cake is ready in 30 minutes. Easy recipe with microwave option.

Prep Time 10 mins

Cook Time 20 mins

Total Time 25 mins

Course Dessert

Cuisine British

Servings 2

Calories 446 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Ingredients  

BUTTERCREAM FROSTING & Filling/topping

Instructions 

Cake

  • Add the egg and 2 tablespoons of powdered sweetener to a mixing bowl. Whisk on high for 2 minutes until super fluffy. Add yoghurt, melted and cooled butter and the vanilla. Whisk to combine.

  • Add the dry ingredients to the wet and mix well to combine.

  • Grease a 4 inch ramekin well with soft butter. This is an important step if you want to turn your cake out onto a plate without it sticking. Fill in the batter.

  • Bake in the oven for 20 minutes. When you can insert and remove a skewer withoutbatter sticking it’s done. Cool fully.

Assembly

  • Cut the cake in half horizontally. Put raspberries on the bottom half and spread a little frosting on the top half. Press the top half on the bottom to squash the raspberries. **See other option in the notes.

  • Add the rest of the frosting round the sides using a palate knife.

  • Dust in a little freeze-dried raspberry powder, top with the rest of the raspberries, slice and serve.

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Notes

5.6g net carbs per serving. Makes 2 servings.  ***Optional alternative: Mash the raspberries first and spread them on the cake. When you then add the cream cheese frosting, the two will mix and turn the frosting pink. This also looks great and tastes yum! Microwave option is in the post. Ramekins vary in size. If yours are shallower, you may need to divide the batter between 2 ramekins so the batter doe not overflow.  If necessary, place the cake in the fridge for the frosting to firm up further. I left mine in for about 30 minutes.  

Nutrition

Calories: 446kcalTotal Carbohydrates: 9.5gProtein: 11.4gFat: 43.1gSaturated Fat: 21.3gFiber: 3.9gSugar: 3.6g

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