Perfectly rich and moist Keto Chocolate Raspberry Cake made from scratch with an easy, homemade raspberry filling and yummy chocolate-avocado frosting. This chocolate cake recipe is one of my all-time favorites. So enjoy!
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, and the Ultimate Treat for a Keto Diet with Only 8.1 Grams Net Carbs Per Serving
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 sugar free chocolate layer cake gets its heavenly tender crumb from heart-healthy avocado.
This flourless torte is also wonderfully healthy, thanks to the reduced amount of butter. Instead, a blend of butter and puréed avocado seamlessly combines with wholesome ingredients like nutrient-rich almond flour and flavorful organic cocoa powder.
In fact, it’s really a fudgy chocolate-avocado cake with a raspberry layer.
Always popular: Keto Brownies.
A Big Hit with Healthy Diets
This flourless gluten free dessert is a healthy way to satisfy your sweet tooth. The cake is, for example, sugar free and lower in unhealthy saturated fats, as it uses less butter than traditional recipes.
You can definitely enjoy it if you are on a gluten free, paleo, keto, low carb, diabetic or lactose-free diet.
You might also like Keto Chocolate Pie Crust.
Keto 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 sugar free and owes its velvety moisture to avocados. You will get so many compliments!
You also might like Keto Coconut Cake.
Ingredients and Baking Tips for the Perfect Healthy Cake
Moisture reigns supreme in this low carb layer cake with rich raspberry flavor. Made with naturally gluten free almond flour, this torte is also super healthy. It’s sugar free heaven and boasts over 12 grams of protein per slice!
For the Ultimate Keto Chocolate Cake
- 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 sugar free monk fruit which has zero carbs and zero calories.
- Cocoa powder – unsweetened. You can use organic cocoa powder for this cake, but I highly recommend a blend of regular cocoa powder and dark Dutched cocoa powder. The Dutched cocoa powder gives the cake a rich, deep color.
- Baking powder
- Unsalted butter or margarine – The cake tastes great with either but margarine has less saturated fat.
- Avocados – Soft, ripe, antioxidant-filled avocados replace half of the 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.
- Fresh raspberries – For the filling and to top the chocolate keto layer cake.
- Eggs – Use room temperature eggs since they whip and emulsify more easily.
- Vanilla extract
- Chocolate extract (optional) – enhances the chocolate flavor.
- Espresso powder or finely ground coffee (optional) – intensifies the chocolate flavor even more.
- Nut milk of choice – I use unsweetened almond milk.
- Powdered sweetener – to make the velvety chocolate-avocado frosting.
For the Healthy Chocolate Ganache
This delicious chocolate frosting contains no heavy cream or butter. Instead, it’s made with heart-healthy avocado, cocoa powder, and a powdered keto-friendly sweetener like the monk fruit allulose blend.
If you don’t have powdered sweetener, you can pulverize granulated sweetener in a food processor or blender.
Video and Step-by-Step Photos for Making Keto Chocolate Raspberry Cake
Here’s an instructional video from my YouTube channel:
Make the Keto Chocolate Cake Batter
Here’s a brief summary of the steps to make the best chocolate cake with raspberries. For the full recipe, including quantities, detailed instructions, and nutritional information, check the Recipe Card below.
1. Make the Raspberry Filling: Rinse 1 cup of raspberries and slice them in half. Place them in a medium bowl or container, arranging them next to each other. Sprinkle 1 teaspoon of powdered sweetener on top. Let them sit while you bake the cake so they can soften and soak up the sweetness. You’ll use these raspberries in the filling later.
2. Prepare the Two Cake Pans: Line 2 nine-inch cake pans with parchment paper and grease the sides with melted butter or baking spray.
3. Preheat the Oven: Set the oven to 350°F (180℃).
4. Whisk the Dry Ingredients in a Medium Bowl: Combine the almond flour, sweetener, cocoa, baking powder, optional espresso powder, and optional salt.
5. Beat the Wet Ingredients in a Large Bowl: Combine the avocado puree and the butter or margarine. Then, beat in the eggs one at a time. Next, add the vanilla extract, optional chocolate extract, and nut milk of choice.
6. Add the Dry Ingredients to the Wet Ingredients: Mix well.
7. Pour the Batter into the 2 Prepared Pans: Then, bake for 25-30 minutes in a preheated oven set to 350°F (180℃). At the 20-minute point, start watching the cake carefully. It’s ready when a knife or toothpick comes out clean.
8. Remove from Oven: Let the chocolate cakes cool for 15 minutes in the pan before flipping the pans and removing the cakes. Tip: Before flipping, gently run a plastic knife or something similar along the edge.
9. Cool: Let the cakes fully cool on a wire cooling rack.
Make the Keto Chocolate-Avocado Frosting
Once the cake is cool, make the delicious chocolate-avocado frosting.
Assemble the Keto Chocolate Raspberry Cake
1. Frost the First Cake: Apply half of the chocolate-avocado frosting to the bottom cake.
2. Spread the Raspberry Filling on Top.
3. Place the Second Cake on Top: Finish by spreading the remaining frosting on top. Then decorate.
How to Decorate Keto Chocolate Raspberry Cake
There are plenty of ways to decorate the top of the cake. For instance, you can top it with raspberries or a mix of fresh berries, almond slivers, and a few fresh mint leaves for a pop of color and flavor.
Or try Dark Chocolate-Avocado Mousse.
Equipment Needed
- 2 Nine-Inch Cake Pans – If you want to make the cake in a bundt pan, make my keto chocolate bundt cake. The recipe is essentially the same.
- 1 Electric Hand Mixer or Stand Mixer – To beat the cake batter and to whip the frosting.
- 1 Large Bowl – Use this mixing bowl for the keto chocolate cake batter.
- 1 Medium-Sized Bowl – To mix the dry ingredients.
- 1 Bowl or Container – It should be large enough to fit the raspberries side by side for marinating.
- 1 Immersion Blender or High-Speed Blender – The best way to puree the avocado.
- Parchment Paper
Frequently Asked Questions
Yes, they are. Raspberries are a low carb berry.
Raspberries go incredibly well with chocolate.
I think raspberries taste particularly good with chocolate cake, but strawberries and oranges also pair well with chocolate.
It’s made of avocado, cocoa powder, and sugar free 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.
How to Store Keto Chocolate Raspberry Cake
Refrigerate Keto Chocolate Raspberry Cake
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.
Freeze Keto Chocolate Raspberry Cake
Freeze in a sealed container for up to 3 months.
Please share the recipe by pinning the image below.
Want More Healthy Recipes Like This?
Try my other delicious sugar free dessert recipes:
- Avocado Cream Cheese Frosting
- Avocado Keto Dessert Recipes
- Healthy Carrot Cake
- Keto Almond Butter Cookies
- Keto Chocolate Bundt Cake
- Keto Lemon Poppy Seed Angel Food Cake
- Strawberry Milk Jello
Scroll Down for the Recipe Card
Keto Chocolate Raspberry Cake
Equipment
- 2 Nine-Inch Cake Pans – If you want to make the cake in a bundt pan, make my keto chocolate bundt cake. The recipe is essentially the same.
- 1 Hand Mixer or Stand Mixer – To beat the cake batter and to whip the frosting.
- 1 Large Bowl – To mix the cake batter.
- 1 Medium Bowl – To whisk the dry ingredients.
- 1 Bowl or Container – It should be large enough to fit the raspberries side by side for marinating.
- 1 Immersion Blender or High-Speed Blender – To puree the avocado.
- Parchment Paper – To line the cake pans.
Ingredients
Dry Ingredients
- 3 Cups Fine, Blanched Almond Flour (290 Grams)
- 1½ Cups White Granulated Sweetener of Choice (290 Grams) – Recommended: monk fruit allulose blend
- 1 Cup Unsweetened Cocoa Powder or Cacao Powder. For a darker chocolate cake, use ½ cup cocoa powder and ½ cup Dutched cocoa powder. – Recommended: Navitas or Ghirardelli unsweetened cocoa powder and Hershey's Special Dark Dutched Cocoa Powder.
- 3 Teaspoons Baking Powder
- 1 Teaspoon Espresso Powder or Finely Ground Coffee (Optional) – Boosts the chocolate flavor; I use Instant Espresso Powder by Medaglia d’Oro.
- 1 Teaspoon Salt (Optional) – Enhances the flavor.
Wet Ingredients
- ¾ Cup Unsalted Butter or Margarine, Softened (168 Grams) – The cake tastes amazing with butter or margarine, but margarine has less saturated fat.
- ¾ Cup Pureed Avocado (170 Grams) – Usually 1 large avocado.
- 6 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Chocolate Extract (Optional) – Boosts the chocolate flavor.
- ½ Cup Nut Milk of Choice – Recommended: unsweetened almond milk.
Raspberry Layer
- 1 Cup Fresh Raspberries (Sliced) (4 Ounces) – For the cake's filling.
- 1 Teaspoon Granulated or Powdered Sweetener of Choice
Chocolate-Avocado Frosting
- 1 Cup Avocado Puree (about 1 Large Avocado) – If you have extra avocado puree, just use it all and adjust the sweetness. If you want to frost the sides of the cake, you need to double the recipe.
- ¼ Cup Cocoa Powder or Dutched Cocoa Powder (4 Tablespoons) – I prefer using Hershey's dark Dutched cocoa powder, as it gives the cake a rich, deep chocolate flavor.
- ½ Cup Powdered Sweetener of Choice – If you don't have powdered sweetener, you can make your own by pulverizing granulated sweetener in a food processor or blender.
Topping
- 1 Cup Fresh Raspberries or a Berry Medley
- Slivered Almonds (Optional)
Instructions
Please See the Instructional Video and Step-By-Step Photos in the Main Post.
Making the Raspberry Filling
- Rinse 1 cup of raspberries and slice them in half. Place them in a medium bowl or container, arranging them next to each other. Sprinkle 1 teaspoon of powdered sweetener on top. Let them sit while you bake the cake so they can soften and soak up the sweetness.TIP: Rinsing the berries is important as it helps soften them.
Make the Chocolate Cakes
- Preheat the Oven: Set it to 350°F (180℃).
- Line 2 Nine-Inch Cake Pans: Line them with parchment paper. Grease the sides with melted butter or baking spray.
- Puree the Avocado: Puree 1 large avocado to make 170 grams of avocado puree (¾ cup). Puree until no lumps remain and it's silky smooth.
- Whisk the Dry Ingredients in a Medium Bowl: 3 Cups Fine, Blanched Almond Flour (290 Grams)1¾ Cups White Granulated Sweetener of Choice (290 Grams) 1 Cup Cocoa Powder3 Teaspoons Baking Powder1 Teaspoon Finely Ground Espresso Powder (Optional)1 Teaspoon Salt (Optional)
- Beat the Wet Ingredients in a Large Bowl: Combine the avocado puree and the butter or margarine. Then, beat in the eggs one at a time. Next, mix in the remaining wet ingredients.¾ Cup Pureed Avocado (170 Grams)¾ Cup Softened Unsalted Butter or Margarine (168 Grams)6 Eggs1 Teaspoon Vanilla Extract1 Teaspoon Chocolate Extract (Optional) ½ Cup Nut Milk of Choice
- Add the Dry Ingredients to the Wet Ingredients: Scrape down the bowl. Then, add the dry ingredients in three installments and mix well.
- Pour the Batter into the 2 Prepared Pans: Bake 25-30 minutes at 350°F (180℃). At the 20-minute point, start watching the cake carefully. It's ready when a knife or toothpick comes out clean.
- Remove from Oven: Allow to cool for 15 minutes before flipping the pans and removing the cakes. Tip: Before flipping the cakes, gently run a plastic knife or something similar along the edge.
- Cool: Allow to fully cool.
Make the Chocolate-Avocado Frosting
- Combine 1 cup pureed avocado, ¼ cup cocoa powder, ½ cup powdered sweetener of choice. TIP: If you have extra avocado puree, use it all and adjust the sweetness. You never really have too much of this delicious chocolate frosting.
Assemble the Layer Cake
- Spread half the frosting on top of the bottom cake.
- Sprinkle the sliced sweetened raspberries on top of the frosted bottom layer.
- Put the second cake on top and spread the remaining frosting on top.
- Top with raspberries or a berry medley. Slivered almonds also taste and look great on top.
Notes
That’s a yummy cake. It turned out perfectly. Thanks for the great recipe.
It’s so delicious and was easy to make.