Layered Keto Raspberry and Vanilla Almond Sponge Cake

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

A delicate, sugar-free vanilla almond sponge layered with fresh raspberries and whipped cream, perfect for a keto-friendly dessert. This French-inspired keto recipe (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.

Ingredients

• 1 1/2 cups almond flour
• 3/4 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup heavy cream
• 1 1/2 cups fresh raspberries
• 4 oz cream cheese
• 1/4 cup powdered erythritol
• 1 tsp lemon juice

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

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.