Chilled Keto Raspberries and Mascarpone Cream Cake

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A light, sugar-free keto dessert featuring fresh raspberries layered with a rich mascarpone cream, perfect for a refreshing treat. This French-inspired keto recipe (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.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup erythritol sweetener
• 6 tbsp unsalted butter, melted
• 1 tsp baking powder
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/4 cup powdered erythritol
• 1 cup fresh raspberries
• 1 tsp lemon zest

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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.