Layered Keto Raspberry and Vanilla Almond Sponge Cake

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

A delicate, sugar-free vanilla almond sponge layered with fresh raspberries and whipped cream, perfect for a keto-friendly dessert. This french-inspired keto (sugar-free, gluten-free) ready in about 50 minutes layers almond flour, erythritol, 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 290 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 290 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, whisk together 1 1/2 cups almond flour, 3/4 cup erythritol, 1 tsp baking powder, and 1/4 tsp salt until well combined.
  2. Step 2: In another bowl, separate 4 large eggs. Beat the egg whites with an electric mixer until stiff peaks form. In the yolks, add 2 tsp vanilla extract and beat until creamy.
  3. Step 3: Fold the egg yolks into the almond flour mixture, then gently fold in the egg whites until fully incorporated, 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 into the center comes out clean. Let cool completely on a wire rack.
  5. Step 5: In a mixing bowl, whip 1 cup heavy cream with 1/4 cup powdered erythritol until soft peaks form. In a separate bowl, beat 4 oz cream cheese with 1 tsp lemon juice until smooth, then fold into the whipped cream.
  6. Step 6: Slice the cake horizontally into two layers. Spread half the cream mixture over the bottom layer, then scatter 3/4 cup fresh raspberries evenly on top.
  7. Step 7: Place the second cake layer on top and repeat with the remaining cream mixture and raspberries. Chill for at least 1 hour before serving for best texture.

Frequently asked questions

How long does Layered Keto Raspberry and Vanilla Almond Sponge 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 Layered Keto Raspberry and Vanilla Almond Sponge 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 Layered Keto Raspberry and Vanilla Almond Sponge 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 Layered Keto Raspberry and Vanilla Almond Sponge 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 Layered Keto Raspberry and Vanilla Almond Sponge Cake sugar-free?

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

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