When I made this cake for my family, I brought out a platter full of slices, and before I knew it, they had eaten every last one! (Thank goodness I had more tucked away in the refrigerator.) After tasting this cake, I decided it might just be my go-to birthday cake from now on: It’s easy, low-carb, gluten-free, and can be made several days in advance. In fact, it tasted even better the second day straight from the fridge!
- 1 stick butter, softened
- 3 ounces cream cheese, softened
- 1 cup erythritol granulated sweetener, such as Swerve
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups blanched almond flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 25 fresh raspberries, washed and dried
- ½ cup erythritol powdered-style sweetener, such as Swerve Confectioners
- 3½ teaspoons water
- ½ teaspoon clear vanilla extract
How To Make It
- Preheat oven to 350°F.
- In a large bowl, beat butter, cream cheese, and granulated sweetener with an electric mixer. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract.
- In a medium bowl, add almond flour, baking powder, and salt, and stir until combined. Gradually add to cream cheese mixture, beating well.
- Spoon into a 9x9 square pan lined with parchment paper. Holding the raspberries upside down, push each berry into the cake batter, making five even rows of five raspberries. You will still see the tops of the berries, but the cake will puff up around them as it bakes.
- Bake for 30 to 35 minutes or until nicely set and golden brown. Allow to cool in the pan, then use the parchment paper to lift the cake out of the pan.
- Sift powdered sweetener into a small bowl. Add water and ½ teaspoon vanilla extract and stir until smooth. Spoon the glaze into a sandwich bag and snip a corner off to make a piping bag. Pipe or drizzle glaze evenly over the cake. Cut into 12 pieces. Cover uneaten cake with plastic wrap and refrigerate.