Mmm… low carb wedding cake. No, but seriously– this cake is dangerously close. It’s got that familiar mixture of the flavors of almond and raspberry–the most popular traditional wedding cake, only low carb. OK, so you’re not getting married–that’s OK. This cake is also highly reminiscent of springtime. It’s ultra moist and the raspberry flavor just bursts in your mouth. It’s got just 5g net carbs per serving!
This low carb almond cake with raspberry filling is grain free, gluten free and sugar free too. You’ll use a couple of cups of raspberries to make the filling, but did you know that raspberries are among the fruits with the lowest fructose content? In fact, one cup of raspberries has only 8g of net carbs because there is so much fiber. I choose to keep the raspberry seeds in the filling because the seeds contain massive amounts of fiber, which means it’ll low the glycemic index of this cake even further. My suggestion? Leave ’em in. Seriously. They add to the authenticity of the fruit anyway.
When you add the top layer onto the cake once the filling is in place, be careful–the filling is a bit slippery, which can make your top layer slip around. When you frost, I recommend doing a nice crumb coat first on the sides and top. Hold the top layer in place while you frost to keep in from sliding.
White Almond Cake with Raspberry Filling
Makes 10 servings.
Per Serving: 375 calories, 11 g carbs, 6 g fiber, 5 g net carbs, 33 g fat, 11 g protein
- 1 2/3 C almond flour
- 1/4 C coconut flour
- 1 scoop (3 T) whey protein powder (I used Jay Robb's unflavored whey protein isolate)
- 3 eggs
- 1/4 C coconut oil (melted) or avocado oil
- 1 C unsweetened almond milk
- 1/4 C water
- 1 1/2 C sweetener (I used xylitol)
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. xanthan gum (optional)
- (***See alternate filling options below***)
- 2 C frozen or fresh whole raspberries
- 1 C sweetener (I used Ideal)
- 3/4 C water
- 1 T lemon juice
- 1 brick (8 oz.) softened cream cheese or neufchatel cheese
- 1 stick butter, softened
- 1 C sweetener (I recommend Ideal or Stevia in the Raw)
- 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 2 T - 6T water (see step 8 regarding water quantity)
- Preheat your oven to 350 degrees and grease the bottom and sides of two 8-inch round cake pans very well.
- In a large bowl, whisk together all dry ingredients in the cake until everything is evenly distributed.
- Add in all liquid ingredients at once and lightly mix with a whisk, then follow up with an electric mixer. Mix well until a smooth batter with no lumps is achieved.
- Distribute half of the cake batter into each cake pan and place into the oven for 17-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While you wait, start your raspberry filling. Put all filling ingredients in to medium saucepan and turn heat to medium. Stir well and simmer for about 30 minutes, or until the sauce thickens and most of the water boils off. (Remove cakes from the oven and allow to cool while you're making your filling.)
- Use an immersion hand blender to make your raspberry filling smooth. Leave the seeds in. Allow filling to cool to approximately room temperature while your cakes cool on cooling racks.
- Prepare your frosting by using an electric mixer to beat together the butter, cream cheese, vanilla extract and almond extract until smooth and evenly mixed.
- In a medium sized bowl, combine the water and sweetener and stir until it is completely dissolved (Hint: if you're not using a "light" granulated sweetener like Ideal, Splenda or Stevia in the Raw, you will likely have to microwave your water-sweetener mixture to get it to reduce into a smooth syrup. For this reason, I recommend using Ideal or Stevia in the Raw. If you do have to microwave, allow the syrup to cool before you put it into the butter/cheese mixture or else it'll melt the butter). Pour the syrupy liquid right into the cheese/butter mixture and whip with an electric mixer on high 2-3 minutes. Your resulting frosting will be light and fluffy with no lumps.
- When cakes and filling are cooled, place one cake onto a dish or cake stand upside down. Pour the filling in to the center of the cake. Use a spatula to carefully distribute the filling, leaving a rim of about 1/2 inch around the cake (this will prevent overflow when you put your top layer on).
- Place the other cake right side up on top of the filled cake. Carefully and gently press it down. Wipe up any leaking filling, if there is any.
- Frost the cake sides first, then top. Garnish with slivered almonds or drizzle with additional raspberry filling. Enjoy.
***Alternate Filling Options***
If you aren't a raspberry fan, other fruit fillings will also work in this recipe (although I'd personally tone down the almond notes for other fruits). Some ideas are peaches, strawberries and blueberries.
Another option is to halve the fruit filling portion of the recipe and mix the resulting filling with a cup of frosting to create a creamy fruit filling.
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