Description
Enjoy a delightful Coconut and Raspberry Cake that is both delicious and diabetic friendly, perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 250 g almond flour
- 75 g coconut flour
- 2 tsps baking powder
- 1/2 tsp bicarbonate soda
- 250 ml coconut cream
- 150 g xylitol
- 4 large eggs
- 250 g fresh raspberries
- 200 g fresh or frozen raspberries
- 2 tbsp xylitol
Instructions
- Preheat your oven to 180°C (350°F) and prepare a cake tin by greasing it.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and bicarbonate soda.
- In another bowl, whisk together the coconut cream, xylitol, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake tin and spread evenly.
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the raspberry jam by cooking 200 g of raspberries with 2 tbsp of xylitol until it breaks down into a jam consistency.
- Let the cake cool before serving, topped with the fresh raspberry jam.
Notes
Ensure the cake is fully cooled before applying the raspberry jam for best texture. This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 85 mg
Keywords: Coconut and Raspberry Cake, diabetic friendly dessert, low sugar cake, almond flour cake, raspberry jam