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Raspberry Dream Cake

A slightly lighter, fruity version of the Chocolate Dream Cake with the same low-carb, no-added-sugar, no-grain, no-gluten, high-fiber goodness. This is one “diet food” that your body and even your doctor may thank you for eating.

Raspberry Dream Cake

Serves 16 – Just 5.3 Dreamy Net Carbs per serving!

 CAKE BATTER:

• 16 oz. unsalted blanched almonds, ground fine (4 cups almond “flour” aka almond meal – unblanched OK but will affect appearance)
• 3 Tb. powdered dry milk (full fat preferred and analyzed)
• 1/2 cup unflavored whey protein powder
• 1 tsp. baking soda – Reduce to 3/4 tsp. at altitudes over 7000′
• 1/2 tsp. salt
• 6 Tb. softened butter
• 8 oz. softened cream cheese
• 6 large eggs
• 1 tsp. vanilla extract
• 4 Tb. FIBERFIT
• 1/2 cup very warm water (optional – omit for a pound cake texture, or include for a lighter more traditional cake texture)

CREAM FILLING:Fiberfit 16oz4oz

• 8 oz. softened cream cheese
• 2 Tb. FIBERFIT
• 1 tsp. vanilla extract
• 1 cup fresh raspberries, sieved

DRIZZLE:

• 1 cup fresh fresh raspberries, sieved

Grease a tube-style pan well, dust the sides with some of the almond flour, and preheat the oven to 350 F.

Process the raspberries: Push them against a wire mesh to remove seeds and liquefy. Set resulting sauce aside (process in two separate batches if needed.)

Blend ground almonds with whey powder, dry milk, baking soda, and salt. Set aside. Cream butter and cream cheese well, scraping sides of bowl and beaters as needed. Add eggs slowly, one at a time, and incorporate each one well before adding the next. (Continue to scrape sides as needed.) Add vanilla extract and Fiberfit. Add dry ingredients slowly, and beat until well incorporated, but do not over-mix. Stir in the warm water last, if using.

Spoon about half of the batter out evenly in the prepared pan. Set the rest aside. Cream filling ingredients together in a separate bowl. Spoon the filling out carefully in a circle over the batter already in the pan to form the tunnel, and then use the remaining batter to cover the filling; smooth top gently.

Bake for 35-40 minutes. Cool in pan briefly, as needed; un-mold. Excellent either warm or cold! (Store refrigerated.)

Serves: 16 – Net Carbs per serving: 5.3
370 calories; 31.0g total fat (11 g saturated); 12.6g carbohydrates 7.3g fiber; 2.3g sugar); 13g protein

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Have Questions on an ingredient? Check my INGREDIENT GUIDE

If you have still not tried FIBERFIT .... why on Earth not? You will love it - No matter WHAT diet you are on. Meanwhile, if you're enjoying the fruits of my labors from the last fifteen years and the total absence of intrusive ads on this site, feel free to buy me a Miller Lite. Or a muscle car. Your choice, totally.

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