Low-Carb Flourless Chocolate Cake with Raspberries and Coconut Frosting Recipe

If you’re looking for a dessert that’s indulgent yet guilt-free, then this Low-Carb Flourless Chocolate Cake with Raspberries and Coconut Frosting Recipe is your new best friend. Picture a moist, rich chocolate cake that’s wonderfully dense without a speck of flour, brightened up with fresh raspberries and topped with a luscious coconut chocolate frosting. It’s the perfect harmony of flavors and textures, minus all the carbs.

Why You Should Make This Recipe

• Flourless and Low-Carb: Perfect for those watching their carb intake or gluten-free, without sacrificing any texture or flavor.
• Rich Cocoa Flavor: Using raw cacao powder and dark chocolate means you get that deep chocolatey goodness with antioxidants.
• Fresh Raspberries Add Brightness: The tartness of raspberries balances the chocolate’s richness beautifully and keeps things fresh.
• Coconut Frosting Magic: Creamy, naturally sweetened, and dairy-free – it’s a frosting that feels indulgent yet light.

Ingredients & Substitutions

The ingredients for this cake are refreshingly straightforward but each component plays an essential role in making the cake moist, flavorful, and perfectly textured. From the almond and coconut flours providing structure to the fresh raspberries and coconut oil adding moisture and natural sweetness, this recipe comes together with wholesome, pantry-friendly ingredients.

• Blanched almond flour: Gives a tender crumb and holds the cake together without gluten.
• Coconut flour: Absorbs moisture and adds a slight coconutty note to complement the frosting.
• Raw cacao powder: For that intense chocolate flavor, go for pure cacao powder, not sweetened cocoa.
• Natural sweetener (xylitol or coconut sugar): Xylitol keeps it low-carb, but coconut sugar works if carb-count isn’t your concern.
• Fresh raspberries: These brighten the cake’s flavor and add a lovely burst of juiciness.
• Coconut milk (full fat from a can): Adds creaminess and richness, both in the batter and frosting.
• Dark chocolate (75% or higher): For the frosting, use quality dark chocolate or sugar-free alternative for max flavor without extra sugar.
• Eggs: Bind all ingredients and help the cake rise gently without gluten.

How to Make Low-Carb Flourless Chocolate Cake with Raspberries and Coconut Frosting Recipe

Step 1: Prepare Your Pan and Dry Ingredients

First things first, preheat your oven to 350°F and get your cake pan ready—spray it lightly with cooking spray and line the bottom with parchment paper to prevent sticking. Then, in a large bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, salt, and xylitol (or your preferred sweetener) until everything is evenly combined. This mix-up forms the dry base of the cake and sets the stage for that perfect texture.

Step 2: Blend the Raspberry-Coconut Mixture

Next, grab your food processor or blender. Add fresh raspberries, coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract. Pulse these ingredients until smooth and fully combined. This luscious raspberry blend infuses the batter with moisture and tangy fruitiness, making the cake vibrantly flavorful and keeping it moist without any flour.

Step 3: Whisk the Eggs and Combine Everything

Using a mixer, whisk your eggs until they’re pale and fluffy, about three minutes. This step is crucial because it adds lightness and air to your batter, ensuring your flourless cake isn’t dense or heavy. Gently fold the raspberry mixture into the dry ingredients, then carefully add in the whisked eggs, combining everything just until smooth and well blended. Don’t overmix to keep the tender texture intact.

Step 4: Bake and Cool the Cake

Pour the batter evenly into the prepared pan and bake for 20–25 minutes. You’re looking for a golden-brown top and a toothpick that comes out clean but the cake still feels moist inside—this balance is what makes this Low-Carb Flourless Chocolate Cake with Raspberries and Coconut Frosting Recipe so special. Once baked, let it cool on a wire rack for at least 20 minutes before carefully removing it from the pan to avoid crumbling.

Step 5: Create the Coconut Chocolate Frosting

For the frosting, place chopped dark chocolate and full-fat coconut milk in a heatproof bowl over simmering water, stirring until the chocolate melts into a glossy, smooth coating. Let it cool just a bit so it thickens slightly before spreading it over the cooled cake. This frosting adds a creamy, dreamy layer that perfectly complements the tart raspberries and chocolate cake base.

How to Serve Low-Carb Flourless Chocolate Cake with Raspberries and Coconut Frosting Recipe

Garnishes

Top your cake with fresh raspberries and a sprinkle of toasted coconut flakes or a few mint leaves for a fresh, pretty finish. These simple garnishes bring extra color and texture, making each slice even more inviting and complex in flavor.

Side Dishes

Serve alongside a cup of steaming coffee or freshly brewed herbal tea to balance the richness. A light dollop of unsweetened whipped cream or a handful of mixed berries can also elevate the dessert experience without overpowering the delicate flavors.

Creative Ways to Present

For a party or special occasion, cut the cake into small squares and serve on pretty dessert plates with extra drizzled coconut chocolate sauce. You could also layer slices with more fresh raspberries in between for a stunning low-carb trifle effect that delights both the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or keep it in an airtight container in the fridge. It stays moist and delicious for up to 5 days, perfect for a sneaky slice after dinner or a sweet treat on the go.

Freezing

If you want to save it for longer, let the cake cool completely and skip adding fresh berries before wrapping it tightly in foil or plastic wrap. Freeze for up to 3 months. When ready, thaw overnight in the fridge for best texture and then add fresh raspberries before serving.

Reheating

Because this is a flourless and moist cake, it’s best enjoyed at room temperature or chilled. If you prefer it warm, gently heat single slices in the microwave for 10–15 seconds until just warmed through—avoid over heating to keep its tender crumb intact.

FAQs

Final Thoughts

There’s something truly magical about this Low-Carb Flourless Chocolate Cake with Raspberries and Coconut Frosting Recipe — it’s rich yet light, decadent yet healthy, and bursting with fresh flavors. I can’t recommend it enough for anyone who wants the best of all worlds in a dessert. Once you try it, this cake will definitely become a go-to favorite to impress friends or simply indulge yourself on any day!

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