WHITE CHOCOLATE AND RASPBERRY KETO CAKE

WHITE CHOCOLATE AND RASPBERRY KETO CAKE

A delicious dessert that wont throw you out of ketosis

Original Recipe From: https://www.bulletproof.com/recipes/keto-recipes/keto-cake-recipe-2g4t/

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

Nutrition

  • Calories 323C
  • Fat 31.5g
  • Carbs 9.8g
  • Protein 4g

Prep: 10m

Cook:

Ready in: 1h 20m

Directions

INSTRUCTIONS FOR CAKE:

  1. Preheat oven to 280 degrees.
  2. Combine all dry ingredients until thoroughly mixed through.
  3. Leaving the raspberries aside, add all of the remaining ingredients and mix until well combined.
  4. Line a small, 8-inch cake or loaf tin with baking paper, and pour in the cake mix.
  5. 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.
  6. Place in your oven and bake for 1 hour, or until firm.
  7. While it bakes, prepare the sauce.

INSTRUCTIONS FOR SAUCE:

  1. Combine all ingredients in a saucepan on low heat.
  2. Use a fork to mix all ingredients well to ensure the cacao butter combines with the cream.
  3. 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.
  4. Drizzle on each individual piece of cake when serving, or drizzle over the top of the entire cake if this is what you prefer.
  5. Scatter the cake with extra raspberries, and serve.