Servings: 4

Ingredients:

Butter Cake: 

• 6 tbsp butter, softened 

• 4 large eggs 

• ¼ cup unsweetened almond milk 

• ⅓ cup powdered sweetener 

• 1 ½ cup superfine almond flour 

• ½ cup superfine coconut flour 

• 1 tsp vanilla

• 1 tbsp baking powder

• Pinch of salt

Raspberry Sauce: 

• 1 cup frozen raspberries 

• 3 tbsp sweetener

• 1 tbsp lemon juice 

Homemade Vanilla Ice Cream linked here. 

Choczero Caramel Sauce

Directions:

1. Preheat your oven to 350F 

2. Start with your cake batter. In a large mixer, add your softened butter into a medium sized bowl. Add your sweetener, vanilla and eggs and whisk. 

3. Next, add all of your dry ingredients and mix until your cake batter 

4. Oil/butter your ramekins for your cake add your batter

5. Bake for 15-20 minutes until a toothpick goes out clean. 

6. Next, make your raspberry sauce. Add your raspberries and sweetener into a saucepan on medium high heat. Allow this to cook down for about 3-5 minutes until it gets nice and thick. 

7. Strain your sauce and assemble your cake! Add your ice cream, sauce and enjoy!

Nutrition:

Nutrition per serving (cake only):

• Calories - 450

• Fat - 38g

• Protein - 15g

• Total Carbs - 30g (mainly from sweetener)

• Net Carbs - 3g

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