No-Bake Keto Raspberries and Almond Cream Cake

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

A refreshing sugar-free keto cake layering tart raspberries with a rich almond cream, perfect for a light dessert. This French-inspired keto recipe (gluten free), ready in about 32 minutes, layers almond flour, unsalted butter, erythritol 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 310 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
• 6 tbsp, melted unsalted butter
• 1/3 cup erythritol
• 1 1/2 cups fresh raspberries
• 8 oz, softened cream cheese
• 1 cup heavy whipping cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp gelatin powder
• 3 tbsp cold water

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Instructions

1. Step 1: Preheat oven to 350°F. In a mixing bowl, combine 1 1/2 cups almond flour, 6 tbsp melted unsalted butter, and 1/3 cup erythritol. Mix until the mixture resembles wet sand. Press evenly into the bottom of an 8-inch springform pan. Bake for 10-12 minutes until golden and fragrant, then let cool.
2. Step 2: Sprinkle 1 tsp gelatin powder over 3 tbsp cold water in a small bowl; let bloom for 5 minutes, then gently warm until dissolved.
3. Step 3: In a large bowl, beat 8 oz softened cream cheese until smooth. In a separate bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered erythritol and 1 tsp vanilla extract until soft peaks form.
4. Step 4: Fold the whipped cream into the cream cheese along with the dissolved gelatin and 1/2 tsp almond extract until fully combined and smooth.
5. Step 5: Spread half of the cream mixture over the cooled crust, then scatter 3/4 cup fresh raspberries evenly on top. Add the remaining cream mixture over the raspberries and smooth the surface.
6. Step 6: Chill the cake in the refrigerator for at least 4 hours, preferably overnight, until set. Before serving, garnish with the remaining 3/4 cup fresh raspberries.