One of my favourite treats on hot summer days is enjoying some berries with whipped cream. Mmmmmm! This sugar-free recipe takes all that goodness, but presented in cake form!

Excuse me as I cut myself another slice and dream of those sunny days…

Ingredients

1 cup unsweetened almond milk
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup unsweetened coconut, shredded
1/3 cup raspberries, mashed
1/4 cup monkfruit sweetener
2 large eggs
2 Tbsp coconut oil, melted
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp xantham gum

Toppings
Dozen raspberries, fresh or frozen
1/2 cup 35% cream
2 tsp stevia
1/2 tsp vanilla extract

Yields: 8 servings
Per serving*:
Calories: 224
Net carbs: 4
Protein (grams): 5
Fat (grams): 18

Prep time: 15 min
Cook time: 40 min
Total time: 1 hr 25 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, whisk together the almond and coconut flours, shredded coconut, monkfruit, baking powder and xantham gum. Set aside.

In a large bowl, using a hand mixer, whisk together the eggs, almond milk, coconut oil, vanilla extract and mashed raspberries.

Slowly incorporate the dry ingredients, still whisking with the hand mixer, until you get a smooth and airy batter.

Pour the batter into a cake pan, then bake for 35-40 min.

Pull the rapsberry cake out of the oven and allow to cool 30 min.

While the cake cools, prepare your whipped cream. In a medium bowl, combine the 35% cream, stevia and vanilla extract. Using the hand mixer, whisk until you get stiff peaks.

Once the cake has cooled to room temperature, garnish it with the whipped cream and the dozen raspberries.

Optionally, cover and refrigerate at least 2 hours, which will make the cake easier to slice.

You can also double or triple the recipe for a layered cake. (In the below picture, I just stacked some thinner slices, so it’s a bit uneven, but you get the idea! )