Raspberry Lemon Butter Cake – WickedStuffed Keto Recipe Blog


When it’s raspberry season, it’s my favourite season! This raspberry lemon butter cake works nice in a pie plate however you can too double the recipe and gradual prepare dinner on excessive for just a few hours too.

Imagine if raspberry lemonade and an ooey, gooey southern butter cake made a child, and that’s what you may eat for dessert (and breakfast!) all week, while you make this cake!

raspberry lemon bars

Raspberry Lemon Butter Cake

Servings: 10

Prep Time: 10 minutes | Cook Time: 30-40 minutes | Total Time:  40-50 minutes

Nutritional Facts: 4g Net Carbs| 341 Calories | 32g Fat | 9g Carbs | 9g Protein | 5g Fiber

Ingredients:

  • three cups positive-floor almond flour
  • three/four cup granulated erythritol sweetener
  • 1 lemon (zest + 2 tbsp juice)
  • half tsp xanthan gum
  • half tsp baking powder
  • half tsp baking soda
  • 1 pinch of salt
  • 1 tbsp flaxseed flour (alternate: coconut flour)
  • three/four cup butter, softened
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup of contemporary raspberries

Optional Garnish: contemporary raspberries

Steps:

  1. Preheat oven to 350 levels and grease a 9” pie plate.
  2. In a big bowl, combine the almond flour, sweetener, lemon zest, xanthan gum, baking powder, baking soda, salt, and flaxseed flour till totally mixed.butter bars
  3. Add butter, vanilla extract, and eggs to the dry elements, and blend totally right into a batter. Add raspberries final and gently fold into batter.
    butter bars
  4. Spoon batter into your greased pie plate, then bake for 30-40 minutes.butter bars
  5. Allow to chill, then slice and luxuriate in!

Print

Raspberry Lemon Butter Bars *NEW COOKBOOK DRAFT*

raspberry lemon bars
  • Author: Amanda C. Hughes
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 40-50 minutes
  • Category: Breakfast

Scale

Ingredients

  • three cups positive-floor almond flour
  • three/four cup granulated erythritol sweetener
  • 1 lemon (zest + 2 tbsp juice)
  • half tsp xanthan gum
  • half tsp baking powder
  • half tsp baking soda
  • 1 pinch of salt
  • 1 tbsp flaxseed flour (alternate: coconut flour)
  • three/four cup butter, softened
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup of contemporary raspberries

Instructions

  1. Preheat oven to 350 levels and grease a 9” pie plate.
  2. In a big bowl, combine the almond flour, sweetener, lemon zest, xanthan gum, baking powder, baking soda, salt, and flaxseed flour till totally mixed.
  3. Add butter, vanilla extract, and eggs to the dry elements, and blend totally right into a batter. Add raspberries final and gently fold into batter.
  4. Spoon batter into your greased pie plate, then bake for 30-40 minutes.
  5. Allow to chill, then slice and luxuriate in!

Nutrition

  • Serving Size: 1 bar
  • Calories: 341
  • Fat: 32g
  • Carbohydrates: 9g
  • Fiber: 5g
  • Protein: 9g

Did you make this recipe?

Tag @wickedstuffed on Instagram and hashtag it #wickedstuffed

This recipe was initially printed in Newsweek’s Keto Special Edition.

If you like berries then remember to strive my Berry Berry Good Cream Cheese Ambrosia recipe subsequent.

(Visited 49 occasions, 1 visits as we speak)



Source hyperlink Recipes

Be the first to comment

Leave a Reply

Your email address will not be published.


*