This low-carb chocolate raspberry truffle cake is a delicious dessert that is perfect for those who are watching their carb intake. The cake is made with almond flour, cocoa powder, and erythritol, making it a healthier alternative to traditional chocolate cake. The raspberry filling is made with fresh raspberries and cream cheese, giving it a creamy and fruity flavor. The chocolate ganache is made with sugar-free chocolate chips and heavy cream, making it rich and decadent. This cake is easy to make and can be stored in the fridge for up to a week. Serve it with a dollop of whipped cream and fresh raspberries for a delicious and low-carb dessert.
