Moist, tender, naturally gluten-free, and boosted with protein. The bright raspberry sauce cuts the richness perfectly.
🍰 Flourless Almond Cake with Raspberry Sauce (High-Protein)
🍽️ Makes: 10 slices
📝 Ingredients
Almond Cake
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2 cups almond flour
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½ cup vanilla or unflavored protein powder
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¾ cup powdered sweetener or sugar
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1 tsp baking powder
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Pinch salt
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4 large eggs
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½ cup Greek yogurt
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¼ cup melted butter or coconut oil
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1 tsp vanilla extract
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¼ cup unsweetened almond milk
Raspberry Sauce
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1½ cups raspberries (fresh or frozen)
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2 tbsp water
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2–3 tbsp sweetener or sugar
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1 tsp lemon juice
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch pan.
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In a bowl, whisk almond flour, protein powder, sweetener, baking powder, and salt.
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In another bowl, whisk eggs, yogurt, melted butter, vanilla, and almond milk.
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Combine wet and dry until smooth.
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Pour into pan and smooth top.
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Bake 28–35 minutes until center is set and edges are golden.
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Cool completely before slicing.
Sauce
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Simmer raspberries, water, sweetener, and lemon juice for 5–7 minutes.
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Mash and cook until slightly thickened. Cool.
Spoon sauce over each slice before serving.
🔥 Nutrition (Per Slice)
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Calories: ~240
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Protein: 13g
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Carbs: 10g
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Fiber: 4g
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Fat: 18g
💡 Tips
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Chill cake for cleaner slices.
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Add sliced almonds on top before baking for crunch.
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Swap raspberries for strawberries or blueberries.
