Keto Raspberry Layer Cake with Vanilla Sponge (No Added Sugar)

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 developed and reviewed.

A moist sugar-free vanilla sponge cake layered with fresh raspberries and whipped cream, perfect for a keto-friendly 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 280 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 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1 1/2 cups almond flour, 1/2 cup erythritol sweetener, and 1 tsp baking powder, whisking until evenly mixed.
  2. Step 2: In a separate bowl, beat 4 large eggs with 1/4 cup unsweetened almond milk, 1 tbsp vanilla extract, and 2 tbsp softened unsalted butter until smooth and fluffy.
  3. Step 3: Gently fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing to keep the batter light.
  4. Step 4: Pour the batter evenly into two 8-inch round cake pans lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  5. Step 5: While cooling, whip 1 cup heavy whipping cream with 2 tbsp powdered erythritol until stiff peaks form.
  6. Step 6: To assemble, place one cake layer on a serving plate, spread half the whipped cream evenly, then scatter 1/2 cup fresh raspberries over the cream.
  7. Step 7: Top with the second cake layer, spread the remaining whipped cream over the top, and garnish with the remaining 1/2 cup fresh raspberries for a fresh finish.

Related recipes