Raspberry and Cream Cheese Cake

Today, I’m sharing an exceptional cake with you. What makes it exceptional is that it contains no flour of any kind—no almond flour and no coconut flour. It’s made with nothing but dairy, eggs, and raspberries. This is a dessert that can truly be called keto, and the fact that it’s low-carb goes without saying. If you avoid dairy, this isn’t the dessert for you—dairy is the main ingredient here. This cake is made with frozen raspberries, but you can also make it with blueberries. Strawberries and sour cherries would work very well, too. And if you have fresh fruit available, use that, of course. I used a 10.6-by-5.9-inch rectangular pan and cut the cake into 8 pieces. However, the pieces are quite large—about 175 grams each—and can easily be cut in half. That way, you’ll have 16 small cakes or 16 bars. Without making any adjustments, the ingredient quantities in the recipe will also work for a 9-inch round pan. Even though I repeat this every time—“Don’t rely too much on your oven. Stay nearby while it’s baking.”—I sometimes do it myself. I set the timer and turn my attention to something else. That was my mistake this time. I hoped that after 15 minutes the oven would turn off, and that shortly afterward I would return from my workout and assemble the cake. Well, that didn’t happen. The cake layer was overbaked and far from that tempting golden color. The one positive thing was that it was much easier to cut in half, giving me two thinner layers that I could spread with cream and jam. Don’t repeat this step. If your cake layer is softer and difficult to cut, don’t cut it. Even if you simply cover it with the cream and jam, I promise the dessert will still turn out “wow!” I made the raspberry jam with agar-agar. The important thing to remember here is that after adding this gelling agent, you should let the entire mixture simmer for at least one to two minutes. If you’re using pectin, be sure to mix it with the sweetener first, until you have a relatively uniform mixture. Place the fruit in a saucepan, add the pectin-and-sweetener mixture, and bring everything to a boil while stirring. You don’t need to cook the mixture for very long. Remove it from the heat and let it cool. The cream is very easy to make: simply beat the cream cheese together with the softened butter. You don’t need to soften the butter специально; it’s enough to leave it at room temperature for two hours beforehand. While powdered erythritol isn’t necessary for the cake layer or the jam, you should try to grind it into a fine powder for the cream. Otherwise, the erythritol crystals may be too noticeable. I think that covers everything you should know in advance about this delicious keto treat.

Pantry Staples

Keto Sweetener (Powdered)Want to keep it sweet and low-cal? This monk fruit sweetener is your answer!

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