Baked Keto Vanilla Sponge Cake with Fresh Raspberry Cream

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 light sugar-free vanilla sponge layered with fresh raspberries and whipped cream, perfect for a guilt-free keto dessert. This French-inspired keto recipe (gluten-free), ready in about 50 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: 30 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together 1 1/2 cups almond flour, 1/2 cup erythritol sweetener, and 1 tsp baking powder until combined.
  2. Step 2: In a separate bowl, beat 4 large eggs and 2 tsp vanilla extract until light and fluffy, about 2 minutes. Gently fold the egg mixture into the dry ingredients until just combined.
  3. Step 3: Pour the batter into a greased 8-inch round cake pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
  4. Step 4: While the cake cools, beat 1 cup heavy cream and 4 oz softened cream cheese together with 1 tsp lemon zest until stiff peaks form and the mixture is smooth and creamy.
  5. Step 5: Carefully slice the cooled cake horizontally into two layers. Spread half the raspberry cream mixture evenly over the bottom layer, then scatter 1/2 cup fresh raspberries on top.
  6. Step 6: Place the second cake layer on top, spread the remaining cream mixture evenly, and garnish with the remaining 1/2 cup fresh raspberries. Refrigerate for at least 1 hour before serving.

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