This recipe is a keto version of the classic chocolate raspberry truffle cake. The cake is made with almond flour, cocoa powder, and erythritol. The raspberry filling is made with fresh raspberries, stevia, and xanthan gum. The chocolate ganache is made with heavy cream and dark chocolate. The cake is then topped with fresh raspberries and chopped nuts. This cake is perfect for those who follow a keto diet or have dietary restrictions but still want to enjoy a delicious chocolate cake.
