Perfectly rich and moist Keto Chocolate Raspberry Cake made from scratch with an easy, homemade raspberry filling and yummy chocolate-avocado frosting. It will light up any occasion!
I love taking simple ingredients and turning them into decadent, low-carb cakes such as Keto Chocolate Bundt Cake, Milk Jello, Chocolate Kahlua Cake, Black Forest Bundt Cake, Lemon Poppy Seed Cake and Vegan Chocolate Fudge Cake.
Why you MUST TRY Keto Chocolate Raspberry Cake
Scrumptious & healthy
Your fork gently slices through this silky-soft cake. Quiet and super smooth, the tangy freshness of raspberries balances perfectly with the chocolate. It really doesn’t get any better than this. What is more, this sugarfree chocolate layer cake gets its heavenly tender crumb from heart-healthy avocado. This flourless torte is also super healthy because there’s no butter, cream or oil in the cake. Instead, puréed avocado turns into silken butter that gently fuses with the other ingredients, including nutritious almond flour and tasty organic cocoa powder. In fact, it’s really a fudgy chocolate-avocado cake with a raspberry layer.
A big hit with healthy diets
This flourless glutenfree dessert is a healthy way to satisfy your sweet tooth. The cake is, for example, sugar-free and low in unhealthy saturated fats, since it doesn’t contain butter, cream or oil. You can definitely enjoy it if you are on a glutenfree, paleo, keto, low-carb, diabetic or lactose-free diet.
This chocolate raspberry cake is the PERFECT way to celebrate any occasion!
Shine at your next event with this decadent Keto Chocolate Raspberry Cake or serve this low-carb treat for friends and family. Besides, no one will ever know that the cake is sugarfree and owes its velvety moisture to avocados. You will get so many compliments!
You also might like Keto Coconut Cake.
Ingredients & baking tips for the perfect healthy cake
Moisture reigns supreme in this low-carb layer cake. Made with naturally glutenfree almond flour, this torte is also super healthy – no butter, no oil and no cream. Instead, it’s sugarfree heaven and boasts over 12 grams of protein per slice!
- Almond flour – blanched or super-fine almond flour, not almond meal.
- Granulated sweetener of choice – You can make this recipe with refined sugar, but I use sugarfree monk fruit which has zero carbs and zero calories.
- Cocoa powder – unsweetened. I make this cake with organic cocoa powder.
- Baking powder
- Avocados – Soft, ripe, antioxidant-filled avocados replace butter in this recipe and make the cake incredibly moist. Also be sure to purée the avocado well, so the lumps vanish. A hand-held immersion blender is, for example, perfect for this.
- Eggs – Use room temperature eggs since they whip and emulsify more easily.
- Vanilla extract
- Chocolate extract (optional) – enhances the chocolate flavor.
- Espresso power (optional) – intensifies the chocolate flavor even more.
- Nut milk of choice – I use unsweetened almond milk.
Trending now: Healthy Carrot Cake.
How to make this keto-friendly gem of a cake
This is a summary of the steps, so please see the Recipe Card below for the full instructions.
- Make the raspberry filling: Take 1 cup of raspberries and slice them. Then put them in a container and sprinkle about one teaspoon of granulated or powdered sweetener on top. This way they will absorb the sweetener while you bake the cake. The raspberries will be used later for the filling.
- Make the 2 cakes: Line 2 nine-inch cake pans with parchment paper and grease the sides.
- Preheat the oven to 180C/350F.
- Mix the dry ingredients: almond flour, sweetener, cocoa, baking powder.
- Add the wet ingredients and beat for two minutes: avocado, eggs, vanilla, chocolate extract, espresso powder, nut milk of choice.
- Pour the batter into the two prepared pans.
- Bake for 20-30 minutes. Starting at the 20-minute point, watch the cakes carefully, since you don’t want to overbake them.
- Remove from oven and allow to fully cool.
- Make the chocolate-avocado frosting.
- Assemble the layer cake: Frost the first cake and top with the raspberry filling. Then put the second cake on top and top with fresh raspberries or a berry medley and almond slivers, if desired.
How to decorate this creation
There are so many ways to decorate this cake. For example, top it with raspberries or a berry medley and almond slivers.
Or try Chocolate-Avocado Frosting and serve it as chocolate mousse.
Q&As about low-carb chocolate raspberry cake
Yes, they are. Raspberries are a low-carb berry.
Raspberries go incredibly well with chocolate.
I think raspberries are particularly good with chocolate, but strawberries and oranges also pair well with chocolate.
It’s made of avocado, cocoa powder, and sugarfree monk fruit.
Yes, you definitely can. Avocados are above all a fabulous butter replacement and their flavor totally vanishes in chocolate cake.
Avocados contain vitamins, minerals, and healthy fats that help prevent disease and keep your body in good working order. So, by all means, bake with them!
If you have a kitchen scale, it’s always a good idea to, for example, weigh the sweetener and almond flour. If you don’t, just be sure not to firmly pack in the flour when you measure it. Simply pour or spoon the ingredients into the cup until they meet the measurement line and that should do it.
You also might like Keto Chocolate-Walnut Cookies.
How to store your flourless chocolate cake
To store: Store the cake for 1 day covered at room temperature. Otherwise, refrigerate for up to 4 days. I especially recommend using a special cake storage container that clicks shut. Other options include an airtight plastic container.
To freeze: Freeze in a sealed container for up to 3 months.
Other FAILPROOF must-try keto recipes
- Keto Chocolate Bundt Cake
- Keto Lemon Poppy Seed Angel Food Cake
- Strawberry Milk Jello
- No-Bake Keto Chocolate-Chip Almond Cookies
- Avocado Cream Cheese Frosting
- Chicken Pot Pie
DID YOU MAKE THIS KETO CHOCOLATE RASPBERRY CAKE RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Keto Chocolate Raspberry Cake
- 2 nine-inch cake pans
- parchment paper
- 1 Electric or stand mixer to beat the cake batter and to whip the frosting.
- 3 cups fine, blanched almond flour
- 1.5 cups white granulated sweetener of choice
- 1 cup cocoa powder
- 3 tsp baking powder
- 1/8 tsp espresso powder (optional) Boosts the chocolate flavor; I use Instant Espresso Powder by Medaglia d’Oro.
- 1.5 cups pureed avocado about 1.5 large avocados; I use an immersion blender to puree the avocados and remove the lumps.
- 6 eggs
- 1 tsp vanilla extract
- 1 tsp chocolate extract
- 1/4 cup nut milk of choice I use unsweetened almond milk.
- 1 cup raspberries (sliced) for the cake's filling
- 1 tsp granulated or powdered sweetener of choice.
- 1 cup avocado puree (about 1 avocado) If you also want to frost the sides of the cake, you need to double the recipe. I only frosted the tops of the cakes.
- 1/4 cup cocoa powder
- 1/2 cup powdered sweetener of choice
- 1 cup Raspberries or a berry medley
- Slivered almonds (optional)
Making the Raspberry Filling
- Sprinkle about 1 tsp granulated or powdered sweetener on 1 cup of sliced raspberries. I usually put the sliced raspberries in a plastic container, add the sugar, and put a lid on until I am ready to use the raspberries for the cake's filling.
Make the Chocolate Cakes
- Preheat oven to 350 F.
- Line 2 nine-inch cake pans with parchment paper. Grease the sides.
- Combine the dry ingredients.
- Add the wet ingredients and beat for 2 minutes.
- Pour the batter into the 2 prepared pans and bake 20-30 minutes at 350 F. At the 20-minute point, start watching the cake carefully. It's ready when a knife or toothpick comes out clean. Be careful not to overbake and thereby dry out the cake.
- Remove from oven. Allow to cool 10 minutes before flipping the pans and removing the cakes. Tip: Before flipping, gently run a plastic knife or something similiar along the edge.
- Allow to fully cool.
Make the Chocolate-Avocado Frosting
- Combine 1 cup pureed avocado, 1/4 cup cocoa powder, 1/2 cup powdered sweetener of choice. I use an immersion blender so everything blends well.
Assemble the Layer Cake
- Smear half the frosting on top of the bottom cake.
- Sprinkle the cup of sliced sweetened raspberries on top of the frosted bottom layer.
- Put the second cake on top and smear the remaining frosting on top.
- Top with raspberries or a berry medley. Slivered almonds also taste and look great on top.