Keto Vanilla Sponge Cake with Raspberry Cream Layers
A light vanilla sponge layered with fresh raspberries and rich whipped cream, perfect for a keto-friendly dessert. This french-inspired keto (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.
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 4 large eggs
- 1/3 cup erythritol sweetener
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 4 oz cream cheese
- 1 tsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Gently fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
- 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.
- Step 5: While the cake cools, whip 1 cup heavy whipping cream with 2 tbsp erythritol until stiff peaks form.
- 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.
- 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.
- Step 8: Place the second cake layer on top, spread the remaining cream mixture, and decorate with the remaining raspberries.
- Step 9: Chill the assembled cake in the refrigerator for at least 1 hour before slicing and serving.
Frequently asked questions
How long does Keto Vanilla Sponge Cake with Raspberry Cream Layers 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 Keto Vanilla Sponge Cake with Raspberry Cream Layers?
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 Keto Vanilla Sponge Cake with Raspberry Cream Layers?
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 Keto Vanilla Sponge Cake with Raspberry Cream Layers 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 Keto Vanilla Sponge Cake with Raspberry Cream Layers keto?
Yes — this recipe is tagged keto, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
