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White Chocolate and Raspberry Keto Cake

White Chocolate and Raspberry Keto Cake

Keto cake recipe and content provided by Sheridan Austin

This keto white chocolate and raspberry cake, served with rich and creamy white chocolate sauce, is gorgeous to behold and even more delicious to devour.

Green banana flour won’t spike your blood sugar levels like normal bananas will, so your energy levels and brain power remain perfectly consistent after eating this decadent treat. This flour naturally darkens as it cooks, creating a rich brown color in your keto cake without any added cocoa powder.

Related: How Resistant Starch Increases Butyrate and Builds a Healthy Gut

With just over 6 grams of net carbs per serving, this cake won’t throw you out of ketosis. For an even lower carb count, use stevia instead of monk fruit.

The white chocolate sauce makes the perfect addition, though of course is completely optional, as it tastes delicious alone.

White Chocolate and Raspberry Keto Cake

Berry & White Chocolate Keto Cake recipeStart to finish: 80 minutes

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

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.

Serves: 8

Nutrition Information (Per Serving):

  • Calories: 323
  • Total Fat: 31.5g
  • Sodium: 55mg
  • Carbohydrates: 9.8g
  • Dietary Fiber: 3.2g
  • Net Carbs: 6.6g
  • Total Sugars: 4.8g
  • Protein: 4g
  • Cholesterol 82mg
  • Potassium: 223mg
  • Vitamin D: 8mcg
  • Calcium: 25mg
  • Iron: 1mg

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