No-Bake Keto Raspberries and Almond Cream Cake
A refreshing sugar-free keto cake layering tart raspberries with a rich almond cream, perfect for a light dessert. This french-inspired keto (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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does No-Bake Keto Raspberries and Almond Cream Cake take to make?
Total time is about 32 minutes (20 min prep + 12 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 No-Bake Keto Raspberries and Almond Cream 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 No-Bake Keto Raspberries and Almond Cream 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 No-Bake Keto Raspberries and Almond Cream 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 No-Bake Keto Raspberries and Almond Cream Cake keto?
Yes — this recipe is tagged keto, gluten free, sugar free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
