Low Carb Raspberry Almond Cake
Ingredients
- 200g softened butter
- 150g Xylitol
- 4 eggs
- 270g ground almonds
- 1 tsp gluten free baking powder
- 1 tsp almond extract
- 250g raspberries
- powdered Xylitol (optional)
Preparation
Beat together 200g softened butter and 150g Xylitol until lighter and combined.
Whisk in 4 eggs one by one.
Mix in 270g ground almonds and 1 tsp gluten-free baking powder.
Add 1 tsp almond extract.
Spread batter into a lined baking tray.
Add 250g raspberries evenly over the top.
Bake at 180°C for 30 minutes or until golden.
Remove from oven, cool, and dust with powdered Xylitol if desired.
Notes
Xylitol is a sweetener available on Amazon with no known side effects for humans, but it is fatal to dogs as their liver cannot process it.
You can experiment with other sweeteners if desired.