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Keto Raspberry Coconut Tosca Cake

  Published on December 4th, 2020
  Reading time: 2 minutes
  Last modified June 7th, 2022
ChefCamilla HenriksenDifficultyIntermediateRating
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Tosca cake or Toscakaka is a Swedish cake is a soft, fluffy cake with a crispy, nutty topping. This Tosca cake combines the flavors of coconut and raspberry for a delicious treat! It's keto-friendly and a fun dessert year-round!

Yields12 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

Ingredients
Tosca Cake
 60 g butter
 ¼ cup milk
 ½ cup erythritol
 1 egg
 ½ cup almond flour
 ½ cup coconut flour
 ½ tsp baking soda
 ½ cup raspberries
Coconut Tosca Layer
 2 tbsp erythritol
 40 g butter
 1/4 cup + 1 tbsp cream
 1 pinch salt

Directions

Directions
1

Preheat the oven to 375°F.

2

In a saucepan, melt the butter and milk together, then set aside.

3

In a medium bowl, mix the egg and erythritol with an electric mixer until white and fluffy (~10 minutes)/

4

In a separate bowl, combine the flours, vanilla, and baking soda.

5

Stir the dry ingredients into the wet ingredient mixture.

6

Add in the melted butter & milk mixture.

7

Either grease a baking sheet or line with parchment paper and then spread the mixture into the pan.

8

Spread the raspberries on top.

9

Bake for 25 minutes.

10

Make the Tosca while the cake is baking. Add all of the Tosca ingredients into a saucepan and heat over medium heat.

11

Allow this mixture to simmer for about 10 minutes, making sure to stir often so that the bottom doesn't burn.

12

Once the cake is done, remove it from the oven and top it with the Tosca mixture.

13

Place the Tosca cake in the oven and bake for an additional 15 minutes.

14

Allow your Tosca cake to cool before serving!

Category,

Ingredients

Ingredients

Ingredients
Tosca Cake
 60 g butter
 ¼ cup milk
 ½ cup erythritol
 1 egg
 ½ cup almond flour
 ½ cup coconut flour
 ½ tsp baking soda
 ½ cup raspberries
Coconut Tosca Layer
 2 tbsp erythritol
 40 g butter
 1/4 cup + 1 tbsp cream
 1 pinch salt

Directions

Directions

Directions
1

Preheat the oven to 375°F.

2

In a saucepan, melt the butter and milk together, then set aside.

3

In a medium bowl, mix the egg and erythritol with an electric mixer until white and fluffy (~10 minutes)/

4

In a separate bowl, combine the flours, vanilla, and baking soda.

5

Stir the dry ingredients into the wet ingredient mixture.

6

Add in the melted butter & milk mixture.

7

Either grease a baking sheet or line with parchment paper and then spread the mixture into the pan.

8

Spread the raspberries on top.

9

Bake for 25 minutes.

10

Make the Tosca while the cake is baking. Add all of the Tosca ingredients into a saucepan and heat over medium heat.

11

Allow this mixture to simmer for about 10 minutes, making sure to stir often so that the bottom doesn't burn.

12

Once the cake is done, remove it from the oven and top it with the Tosca mixture.

13

Place the Tosca cake in the oven and bake for an additional 15 minutes.

14

Allow your Tosca cake to cool before serving!

Keto Raspberry Coconut Tosca Cake

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