Keto Vanilla Sponge Cake with Raspberry Cream Layers

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 vanilla sponge layered with fresh raspberries and rich whipped cream, perfect for a keto-friendly dessert. This French-inspired keto recipe (gluten-free), ready in about 50 minutes, layers almond flour, coconut flour, 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
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a bowl, whisk together 1 cup almond flour, 2 tbsp coconut flour, and 1 tsp baking powder until combined.
  2. Step 2: In a separate large bowl, beat 4 large eggs with 1/3 cup erythritol and 1 tsp vanilla extract on high speed for 3-4 minutes until the mixture is thick and pale.
  3. Step 3: Gently fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
  4. Step 4: 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. Let cool completely.
  5. Step 5: While the cake cools, whip 1 cup heavy whipping cream with 2 tbsp erythritol until stiff peaks form.
  6. Step 6: In another bowl, beat 4 oz softened cream cheese with 1 tsp lemon juice until smooth, then fold into the whipped cream gently.
  7. Step 7: Slice the cooled cake horizontally into two even layers. Spread half the cream cheese mixture evenly on the bottom layer, then scatter 1/2 cup fresh raspberries on top.
  8. Step 8: Place the second cake layer on top, spread the remaining cream mixture, and decorate with the remaining raspberries.
  9. Step 9: Chill the assembled cake in the refrigerator for at least 1 hour before slicing and serving.

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