
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 sluggish cook dinner on excessive for a number of hours too.
Imagine if raspberry lemonade and an ooey, gooey southern butter cake made a child, and that’s what you’ll be able to eat for dessert (and breakfast!) all week, while you make this cake!
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 superb-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:
- Preheat oven to 350 levels and grease a 9” pie plate.
- In a big bowl, combine the almond flour, sweetener, lemon zest, xanthan gum, baking powder, baking soda, salt, and flaxseed flour till completely mixed.
- Add butter, vanilla extract, and eggs to the dry elements, and blend completely right into a batter. Add raspberries final and gently fold into batter.
- Spoon batter into your greased pie plate, then bake for 30-40 minutes.
- Allow to chill, then slice and luxuriate in!
Raspberry Lemon Butter Bars *NEW COOKBOOK DRAFT*

- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Category: Breakfast
Scale
Ingredients
- three cups superb-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
- Preheat oven to 350 levels and grease a 9” pie plate.
- In a big bowl, combine the almond flour, sweetener, lemon zest, xanthan gum, baking powder, baking soda, salt, and flaxseed flour till completely mixed.
- Add butter, vanilla extract, and eggs to the dry elements, and blend completely right into a batter. Add raspberries final and gently fold into batter.
- Spoon batter into your greased pie plate, then bake for 30-40 minutes.
- Allow to chill, then slice and luxuriate in!
Nutrition
- Serving Size: 1 bar
- Calories: 341
- Fat: 32g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 9g
This recipe was initially revealed in Newsweek’s Keto Special Edition.
If you like berries then be sure you attempt my Berry Berry Good Cream Cheese Ambrosia recipe subsequent.
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