The sweetness of White Chocolate with the freshness and sharpness of Raspberry makes such a wonderful combination that I just can’t avoid. Green banana flour won’t spike your blood sugar levels like normal bananas will, so your energy levels and brain power remain perfectly consistent after eating this decadent treat. White Chocolate And Raspberry Keto Cake – You must try this recipe.
This flour naturally darkens as it cooks, creating a rich brown color in your keto cake without any added cocoa powder. With just over 6 grams of net carbs per serving, this cake won’t throw you out of ketosis.
For an even lower carb count, use stevia instead of monk fruit. The white chocolate sauce makes the perfect addition, though of course is completely optional, as it tastes delicious alone.
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White Chocolate And Raspberry Keto Cake
Course: DessertsCuisine: KetogenicServings
8
servingsPrep time
15
minutesCooking time
35
minutesCalories
323
kcalThe sweetness of White Chocolate with the freshness and sharpness of Raspberry makes such a wonderful combination that I just can’t avoid.
Ingredients
- Cake:
5 ounces cacao butter, melted
2 ounces grass-fed ghee
1/2 cup coconut cream
1 cup green banana flour
3 teaspoons pure vanilla extract or 2 teaspoons vanilla powder
4 eggs
1/2 cup your choice granulated sweetener, such as Lakanto MonkFruit
1 teaspoon baking powder
2 teaspoons apple cider vinegar
2 cup raspberries
- White chocolate sauce:
3 1/2 ounces cacao butter
1/2 cup coconut cream
2 teaspoons pure vanilla extract
Pinch of salt
Directions
- For cake:
- Preheat oven to 280 degrees.
- Combine all dry ingredients until thoroughly mixed through.
- Leaving the raspberries aside, add all of the remaining ingredients and mix until well combined.
- Line a small, 8-inch cake or loaf tin with baking paper, and pour in the cake mix.
- Scatter the raspberries (reserving some for garnishing) over the top of the cake mix. As the cake bakes, they will sink towards the bottom of the cake.
- Place in your oven and bake for 1 hour, or until firm.
- While it bakes, prepare the sauce.
- For sauce:
- Combine all ingredients in a saucepan on low heat.
- Use a fork to mix all ingredients well to ensure the cacao butter combines with the cream.
- Remove from the heat and set aside to cool to room temperature. If it’s too cool, it will harden, and if it is too warm, it will be slightly runny.
- Drizzle on each individual piece of cake when serving, or drizzle over the top of the entire cake if this is what you prefer.
- Scatter the cake with extra raspberries, and serve.
Notes
- With just over 6 grams of net carbs per serving, this cake won’t throw you out of ketosis. For an even lower carb count, use stevia instead of monk fruit.
- The white chocolate sauce makes the perfect addition, though of course is completely optional, as it tastes delicious alone.
Nutrition Facts
Per 8 (1)
Amount
% Daily Value*
Calories 323
Total Fat 31.5g
48%
Cholesterol 82mg
27%
Sodium 55mg
2%
Potassium 223mg
5%
Total Carbohydrate 8.9g
3%
Dietary Fiber 3.2g
13%
Sugars 4.8g
Protein 4g
8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note on Nutritional Information
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