Keto Raspberry Coconut Tosca Cake
ChefCamilla HenriksenDifficultyIntermediateTosca 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!
Serving Size 1 slice
Servings 12
Net Carbs
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 2g1%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375°F.
In a saucepan, melt the butter and milk together, then set aside.
In a medium bowl, mix the egg and erythritol with an electric mixer until white and fluffy (~10 minutes)/
In a separate bowl, combine the flours, vanilla, and baking soda.
Stir the dry ingredients into the wet ingredient mixture.
Add in the melted butter & milk mixture.
Either grease a baking sheet or line with parchment paper and then spread the mixture into the pan.
Spread the raspberries on top.
Bake for 25 minutes.
Make the Tosca while the cake is baking. Add all of the Tosca ingredients into a saucepan and heat over medium heat.
Allow this mixture to simmer for about 10 minutes, making sure to stir often so that the bottom doesn't burn.
Once the cake is done, remove it from the oven and top it with the Tosca mixture.
Place the Tosca cake in the oven and bake for an additional 15 minutes.
Allow your Tosca cake to cool before serving!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 375°F.
In a saucepan, melt the butter and milk together, then set aside.
In a medium bowl, mix the egg and erythritol with an electric mixer until white and fluffy (~10 minutes)/
In a separate bowl, combine the flours, vanilla, and baking soda.
Stir the dry ingredients into the wet ingredient mixture.
Add in the melted butter & milk mixture.
Either grease a baking sheet or line with parchment paper and then spread the mixture into the pan.
Spread the raspberries on top.
Bake for 25 minutes.
Make the Tosca while the cake is baking. Add all of the Tosca ingredients into a saucepan and heat over medium heat.
Allow this mixture to simmer for about 10 minutes, making sure to stir often so that the bottom doesn't burn.
Once the cake is done, remove it from the oven and top it with the Tosca mixture.
Place the Tosca cake in the oven and bake for an additional 15 minutes.
Allow your Tosca cake to cool before serving!
