How to make
The first step in preparing the keto cake is to preheat the oven to 360°F (180°C).
Add all of the dry ingredients into a large bowl, mix them and set the bowl aside.
Add all of the wet ingredients into a larger bowl and use a hand mixer to mix these ingredients.
Once the wet ingredients are mixed well, add the dry ingredients and use the hand mixer to mix the wet and dry ingredients together.
When the cake batter has formed - pour it into a round cake tin - 7x8″ (18x20 cm), covered with baking paper and spray the paper with baking spray.
If you're preparing one cake layer, which you will cut: bake it for about 40 minutes or until the cake layer aquires a golden brown color. If you make two, bake them for 20 minutes each.
Leave it/them to cool in the cake tin and while cooling, mix the glaze ingredients together in a bowl. Put the gelatin in a cup to swell for 5 minutes.
When the cake layer has cooled completely, remove it from the cake tin.
Assembling the cake:
In a large bowl, beat the cream cheese, until it softens. For this I use an electric stirrer.
Add the sweetener (*or another low-carb type), lemon peel and the lemon juice.
In another bowl, beat the cream well and then mix it in the cream cheese mixture. Add the gelatin, which you have warmed up for a minute in the microwave. Stir it in the mixture. You can skip it and make the cream without it, without worrying.
Add the raspberries and mix gently, by being careful not to crush them too much.
Spread the filling over both cake layers, by using a spoon and place the almond cake in the refrigerator to cool for at least 4 hours or overnight.
Decorate it with raspberries and cut the delicious dietary cake. Eat and enjoy!
