Chocolate Raspberry Truffle Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 8 individual cakes
  • 4 large Eggs
  • ½ cup Ghee or Butter, melted
  • ¼ cup Coconut Butter, melted
  • ¼ cup Cocoa Powder
  • ½ cup Raspberry Preserves(fruit sweetened)
  • 1 tablespoon vanilla or the seeds of ½ vanilla bean
  • ½ cup Almond Flour
  1. Preheat the oven to 325 degrees. Line a muffin tin with 8 wrappers.
  2. Add the eggs, ghee, coconut butter, cocoa powder, raspberry preserves, vanilla, and almond flour to a mixing bowl. Whisk toether until well combined and smooth.
  3. Divide the mixture between the 8 cupcake wrappers.
  4. Bake in the preheated oven for 20-25 minutes, or until the tops of the cakes are puffed and slightly cracked.
  5. Remove from the oven and let cool completely. Place in an airtight container and chill for 3-4 hours.
  6. Serve topped with crushed freeze-dried raspberries, a little sea salt. Even better? Serve with sweetened whipped coconut cream and fresh raspberries!
Recipe by The Kitchen McCabe at