Keto Cakes & Desserts Recipe

Prepare and preheat

Preheat oven to 325°F (160°C). Line the bottom of a 6-inch round cake pan with parchment paper and lightly grease the sides with butter or nonstick spray.

Dry ingredients

In a medium bowl whisk together 1.5 cups blanched almond flour, 0.5 cup granulated erythritol, 1 tsp baking powder, and 1/4 tsp fine sea salt. Break up any lumps in the almond flour with the whisk or a fork.

Wet ingredients

In a separate large bowl whisk 4 large eggs until frothy, about 20–30 seconds. Add 1/4 cup melted cooled unsalted butter, 1/4 cup full-fat sour cream, 1 tsp vanilla extract and 2 drops liquid stevia (if using). Mix until combined and slightly aerated.

Combine batter

Fold the dry mixture into the wet mixture with a spatula until just combined and no large lumps remain. Scrape batter into the prepared 6-inch pan and smooth the top. Batter will be thicker than traditional wheat-based batter.

Bake

Bake in the preheated 325°F (160°C) oven for 28–34 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Start checking at 25 minutes to avoid overbaking.

Cool

Remove cake from oven and let cool in the pan for 10 minutes. Run a knife around the edge, invert onto a wire rack, remove parchment, then invert again so the top is up. Cool completely (at least 45 minutes) before frosting; chilling 20 minutes in the fridge makes it easier to frost.

Chop chocolate

Place 3 oz finely chopped unsweetened baking chocolate in a heatproof bowl so it melts evenly.

Heat cream

Warm 1/4 cup heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges (do not boil). Immediately remove from heat.

Make ganache

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1 minute, then stir gently until smooth and glossy. Whisk in 2 tbsp powdered erythritol, 1 tbsp softened unsalted butter, 1/4 tsp vanilla extract and a pinch of sea salt. Taste and adjust sweetness with more powdered sweetener if desired. If the ganache is too thin, chill 10–15 minutes, stirring occasionally, until spreadable.

Frost cake

Place the cooled cake on a serving plate. Using an offset spatula, spread a thin crumb coat of ganache over the cake and chill 10 minutes to set. Apply a final layer of ganache, smoothing the top and sides. If desired, create texture with the back of a spoon.

Scatter 2 tbsp toasted sliced almonds around the top edge and place 6 fresh raspberries on the center of the cake. Lightly dust with 1/2 tsp unsweetened cocoa powder for presentation. Keep raspberries as a garnish only; they add a small amount of carbs.

Slice into 6 small slices. Serve at room temperature or slightly chilled. Store leftover cake covered in the refrigerator for up to 5 days. To soften, leave at room temperature 20–30 minutes before serving or warm a slice 10–12 seconds in the microwave.