Keto Mixed Berry Cake

Keto Mixed Berry Cake

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:

• 2 cups almond flour

• ¼ cup coconut flour

• ¾ cup Keystone Pantry Allulose

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 3 large eggs

• ½ cup butter, melted (or coconut oil for dairy-free)

• ⅓ cup unsweetened almond milk

• 2 tsp vanilla extract

• 1 tsp lemon zest (optional)

• 1 cup mixed berries (raspberries, blueberries, and chopped strawberries)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.

2. Mix dry ingredients – In a large bowl, whisk together the almond flour, coconut flour, Keystone Pantry Allulose, baking powder, baking soda, and salt.

3. Combine wet ingredients – In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and lemon zest until smooth.

4. Combine the mixtures – Gradually add the wet ingredients into the dry ingredients, stirring until well combined.

5. Fold in the berries – Gently mix in the berries, ensuring they are evenly distributed.

6. Bake – Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve – Let the cake cool for at least 10 minutes before slicing. Enjoy!

Nutrition Facts (Per Slice – 12 Servings):

This berry cake is keto-friendly, sugar-free, and gluten-free while providing a deliciously moist texture and natural berry sweetness.