Low Carb/Keto Raspberry Almond Loaf Cake

rickismom

Low Carb Home Cook
Site Supporter
This loaf cake is easy and full of protein!

Pre-heat oven to 350°. Use middle rack.

In a medium bowl, mix the following:
1c finely ground almond flour, sifted
2 Tbsp coconut flour
1/3 c whey protein powder (I use vanilla flavored but plain is just fine)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon (cardamom can also be used instead)
Set mixture aside.

In a large mixing bowl, add the following:
1/2 c Sugar free Almond butter
1/2 c Brown sugar alternative
1/2 c whole milk cultured sour cream or plain whole milk Greek yogurt
1/4 c unsweetened Almond milk
1/2 tsp vanilla (or substitute 1/4 tsp Almond extract)
2 large room temperature eggs, beaten
1 c washed fresh raspberries

Combine all wet ingredients and mix well. Slowly incorporate the dry ingredients until just mixed. Fold in raspberries and pour into a greased 8x4 loaf pan.
Bake for 20-25 minutes or until toothpick comes out clean.
Let pan rest for at least 20 minutes before flipping the cake out onto the cooling rack.
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Last edited:

QSis

Grill Master
Staff member
Gold Site Supporter
This loaf cake is easy and full of protein!

Pre-heat oven to 350°. Use middle rack.

In a medium bowl, mix the following:
1c finely ground almond flour, sifted
2 Tbsp coconut flour
1/3 c whey protein powder (I use vanilla flavored but plain is just fine)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon (cardamom can also be used instead)
Set mixture aside.

In a large mixing bowl, add the following:
1/2 c Sugar free Almond butter
1/2 c Brown sugar alternative
1/2 c whole milk cultured sour cream or plain whole milk Greek yogurt
1/4 c unsweetened Almond milk
1/2 tsp vanilla (or substitute 1/4 tsp Almond extract)
2 large room temperature eggs, beaten
1 c washed fresh raspberries

Combine all wet ingredients and mix well. Slowly incorporate the dry ingredients until just mixed. Fold in raspberries and pour into a greased 8x4 loaf pan.
Bake for 20-25 minutes or until toothpick comes out clean.
Let pan rest for at least 20 minutes before flipping the cake out onto the cooling rack.View attachment 66980View attachment 66981

What did you think, RM?

Lee
 
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