Chilled Keto Raspberries and Mascarpone Cream Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, sugar-free keto dessert featuring fresh raspberries layered with a rich mascarpone cream, perfect for a refreshing treat. This french-inspired keto (gluten-free) ready in about 50 minutes layers almond flour, erythritol sweetener, unsalted butter, melted 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 the oven to 350°F (175°C). In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup erythritol sweetener, and 1 tsp baking powder. Mix well.
  2. Step 2: Add 6 tbsp melted unsalted butter, 3 large eggs, and 1 tsp vanilla extract to the dry ingredients. Whisk until you have a smooth batter.
  3. Step 3: Pour the batter evenly into a greased 8-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  4. Step 4: While the cake cools, prepare the mascarpone cream by whipping 1 cup heavy cream until soft peaks form. In another bowl, beat 1 cup mascarpone cheese with 1/4 cup powdered erythritol and 1 tsp lemon zest until smooth.
  5. Step 5: Gently fold the whipped cream into the mascarpone mixture until fully combined, creating a fluffy cream.
  6. Step 6: Once the cake is cooled, slice it horizontally into two layers. Spread half of the mascarpone cream evenly on the bottom layer, sprinkle 1/2 cup fresh raspberries, and cover with the top layer.
  7. Step 7: Top the cake with the remaining mascarpone cream and garnish with the remaining 1/2 cup fresh raspberries. Chill in the refrigerator for at least 2 hours before serving.

Frequently asked questions

How long does Chilled Keto Raspberries and Mascarpone Cream Cake take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chilled Keto Raspberries and Mascarpone Cream Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chilled Keto Raspberries and Mascarpone Cream Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Keto Raspberries and Mascarpone Cream Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Keto Raspberries and Mascarpone Cream Cake keto?

Yes — this recipe is tagged keto, gluten-free, sugar-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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