Low-carb Raspberry Chocolate Cake

This Low-carb Raspberry Chocolate Cake is also gluten, sugar and dairy-free. It’s made with almond flour, coconut oil and milk and raspberries too.

2¼ cups (248g) blanched almond flour/meal
3 tablespoons coconut flour
6 tablespoons raw cacao powder
⅓ cup natural sweetener xylitol or any other sweetener of your preference (you also can use 1/3 coconut sugar, but it won’t be low-carb)
1 teaspoon baking soda
¼ teaspoon salt
¾ cup (118g) fresh raspberries, plus more for topping the cake
⅓ cup coconut milk, full fat
⅓ cup coconut oil, melted
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
2 whole eggs, room temperature

View the full recipe at Primavera Kitchen →