Directions

• Preheat oven to 350 degrees
• Grease and line with parchment paper a 9x5x3 inch loaf pan.
• Measure and set aside the almond flour, baking powder, sea salt.
• In a mixing bowl mix using an electric mixer set to high beat the butter, cream cheese, sugar substitute, and vanilla until well incorporated.
• Next, add the eggs one at a time mixing well after each egg addition as well as the vanilla extract.
• Then add all the dry ingredients into the mixing bowl and mix until well combined.
• With a spatula gently fold in the raspberries. Note if using frozen raspberries there is no need to defrost.
• In the prepared loaf pan bake cake for 35 to 45 minutes or until golden brown on top. Allow cake to cool for about 15 before taking out of the pan and allowing it to complete cooling on a baking rack.
• While the cake is cooling make the whipped topping by combining the heavy whipping cream, sugar substitute, and softened cream cheese. Beat on high using an electric mixer until soft peaks form. The addition of the cream cheese will help stabilize the whipping cream.
• Top the cake with the whipped topping. Make sure to spread evenly across the surface of the cake.
• Optional: decorate the top of the loaf with additional fresh raspberries (about a cup)