Raspberry Lemon Butter Cake

When it’s raspberry season, it’s my favorite season! This raspberry lemon butter cake works great in a pie plate but you can also double the recipe and slow cook on high for a few hours too.

Imagine if raspberry lemonade and an ooey, gooey southern butter cake made a baby, and that’s what you can eat for dessert (and breakfast!) all week, when 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:

• 3 cups fine-ground almond flour
• 3/4 cup granulated erythritol sweetener
• 1 lemon (zest + 2 tbsp juice)
• 1/2 tsp xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt
• 1 tbsp flaxseed flour (alternate: coconut flour)
• 3/4 cup butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1 cup of fresh raspberries

Optional Garnish: fresh raspberries

Steps:

1. Preheat oven to 350 degrees and grease a 9” pie plate.
2. In a large bowl, mix the almond flour, sweetener, lemon zest, xanthan gum, baking powder, baking soda, salt, and flaxseed flour until thoroughly combined.
3. Add butter, vanilla extract, and eggs to the dry ingredients, and mix thoroughly into a batter. Add raspberries last and gently fold into batter.
   
4. Spoon batter into your greased pie plate, then bake for 30-40 minutes.
5. Allow to cool, then slice and enjoy!

Raspberry Lemon Butter Bars *NEW COOKBOOK DRAFT*

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

Scale 1x2x3x

Ingredients

• 3 cups fine-ground almond flour
• 3/4 cup granulated erythritol sweetener
• 1 lemon (zest + 2 tbsp juice)
• 1/2 tsp xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt
• 1 tbsp flaxseed flour (alternate: coconut flour)
• 3/4 cup butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1 cup of fresh raspberries

Instructions

1. Preheat oven to 350 degrees and grease a 9” pie plate.
2. In a large bowl, mix the almond flour, sweetener, lemon zest, xanthan gum, baking powder, baking soda, salt, and flaxseed flour until thoroughly combined.
3. Add butter, vanilla extract, and eggs to the dry ingredients, and mix thoroughly into a batter. Add raspberries last and gently fold into batter.
4. Spoon batter into your greased pie plate, then bake for 30-40 minutes.
5. Allow to cool, then slice and enjoy!

Nutrition

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

Keywords: Butter Bars

This recipe was originally published in Newsweek’s Keto Special Edition.

If you love berries then be sure to try my Berry Berry Good Cream Cheese Ambrosia recipe next.