Baked Keto Raspberries and Almond Cream Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, sugar-free keto cake layered with fresh raspberries and smooth almond cream, perfect for a low-carb dessert. This French-inspired keto recipe (gluten-free), ready in about 55 minutes, layers almond flour, erythritol sweetener, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F. In a large bowl, combine 2 cups almond flour, 1/2 cup erythritol sweetener, and 1 tsp baking powder, whisking to blend evenly.
  2. Step 2: In a separate bowl, melt 1/2 cup unsalted butter and let cool slightly. Whisk in 4 large eggs and 1 tsp vanilla extract until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and mix gently until just combined, then fold in 1 cup fresh raspberries carefully to avoid breaking.
  4. Step 4: Pour the batter into a greased 8-inch round cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  5. Step 5: For the almond cream frosting, whip 1 cup heavy whipping cream until soft peaks form. In another bowl, beat 4 oz cream cheese with 1/4 cup powdered erythritol until smooth.
  6. Step 6: Fold the whipped cream into the cream cheese mixture gently until fully combined.
  7. Step 7: Slice the cooled cake horizontally, spread half of the almond cream evenly on the bottom layer, place the top layer over it, and cover the entire cake with the remaining cream. Chill for 1 hour before serving.

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