Keto Raspberry Layer Cake With Mascarpone Cream

Indulge in a keto-friendly dessert with this Raspberry Layer Cake featuring a moist almond and coconut flour cake filled with creamy mascarpone cheese and fresh raspberries.

Ingredients:

• 6 large eggs
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol or preferred keto-friendly sweetener
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh raspberries
• 8 oz mascarpone cheese
• 1/4 cup heavy cream
• 2 tbsp powdered erythritol or preferred keto-friendly sweetener
• 1 tsp vanilla extract

Instructions:

Preheat oven to 350F 175C

Grease and line two 8-inch round cake pans with parchment paper

In a large bowl, beat eggs until light and fluffy

Add almond flour, coconut flour, erythritol, almond milk, melted coconut oil, vanilla extract, baking powder, and salt

Mix until well combined

Divide the batter evenly between the prepared cake pans

Smooth the tops with a spatula

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely

In a mixing bowl, beat mascarpone cheese, heavy cream, powdered erythritol, and vanilla extract until smooth and creamy

Place one cake layer on a serving plate

Spread half of the mascarpone cream over the top

Arrange half of the fresh raspberries over the mascarpone cream

Place the second cake layer on top and repeat the process with the remaining mascarpone cream and raspberries

Serve immediately or refrigerate until ready to serve