Individual Raspberry Cream Cake

Individual Raspberry Cream CakeThis quick little dessert takes all of about 10 minutes to make. And it’s very tasty!  It’s another variation on my Einkorn Individual Vanilla Cake recipe.  This recipe isn’t suitable until you are fairly close to goal weight.  You can make this dessert with a few pureed strawberries if you like.

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VARIATIONS:  Substitute 3 pureed strawberries for the raspberries.  Or, sub in 3 slices of pureed fresh peach.  Or stir in 2 T. crushed canned pineapple (drained).  All are delicious versions!


1 recipe my Einkorn Individual Vanilla Cake

2 T. my Raspberry Coulis (or sugar-free raspberry preserves)

½ c. heavy cream, whipped and sweetened (makes about 3/4 cup total)

DIRECTIONS:  Make the cake per that recipe’s instructions, but use raspberry sugar-free syrup instead of the vanilla syrup.   Scrape the batter into a 6″ ramekin (or 2 smaller ones).  Microwave on HI for 1 minutes or until center is dry to the touch.  Cool completely.  Slice cake horizontally into 2 layers.  Place one layer on a serving plate.  Whip and sweeten the whipping cream.  Stir in the fruit puree.  Spread half on top of the bottom layer.  Place top cake layer on top and frost with  remaining whipped mixture.  Cut into two servings and ENJOY!

NUTRITIONAL INFO:   Makes two servings, each contains:

316 calories

39.4 g  fat

8.2 g  carbs, 2.3 g  fiber, 5.9 g NET CARBS

5.8 g  protein

85 mg sodium

2 comments on “Individual Raspberry Cream Cake

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