These gorgeous little keto raspberry cake bars are made with a sugar-free jam - they are perfect for parties or just to enjoy yourself.
Preheat an oven to 375 degrees.
In a mixing bowl, combine all of the ingredients with the exception of the raspberry jelly until smooth.
Spread ⅔ of the batter into a well greased 9x9 baking dish.
Swirl the raspberry jam over the top of the batter.
Drop the remaining batter by the spoonful on top of the jam. It is okay if sections of the jam show through.
Bake for 20-30 minutes, or until browned and cooked through.
Calories: 175
Net Carbs: 2 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.