Whipped Mascarpone and Raspberries Keto Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light keto-friendly cake featuring airy mascarpone cream layered with fresh raspberries, perfect for a gluten-free dessert. This French-inspired keto recipe (gluten free), ready in about 65 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 320 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: 30 min Cook: 35 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups almond flour, 1/4 cup coconut flour, and 1 tsp baking powder until evenly combined.
  2. Step 2: In a large bowl, using an electric mixer, cream 1/2 cup softened unsalted butter and 3/4 cup erythritol sweetener on medium speed for 2-3 minutes until light and fluffy.
  3. Step 3: Add 4 large eggs one at a time to the butter mixture, beating well after each addition, then stir in 2 tsp vanilla extract.
  4. Step 4: Gradually fold the dry flour mixture into the wet ingredients until just combined and smooth.
  5. Step 5: Grease and line an 8-inch round cake pan with parchment paper. Pour the batter evenly into the pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  6. Step 6: While cake cools, whip 1 cup heavy cream in a chilled bowl until soft peaks form. In a separate bowl, beat 8 oz mascarpone cheese until smooth, then gently fold in whipped cream and 1 tsp lemon zest until creamy.
  7. Step 7: Once the cake has completely cooled, slice it horizontally into two layers. Spread half the mascarpone cream over the bottom layer, scatter 3/4 cup fresh raspberries evenly, then place the top layer and spread the remaining cream and raspberries on top.
  8. Step 8: Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow flavors to meld and cream to set.

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