Keto Raspberry Cream Cake

I always look forward to berry season because fresh raspberries make some of the best desserts.

This keto raspberry cream cake is one of my favorite treats to make when I want something sweet and refreshing.

It has a soft vanilla cake base topped with a smooth, fluffy raspberry cream that sets up nicely in the fridge.

Since it is low carb and keto friendly, you can enjoy a real slice of cake without worrying about extra sugar.

It looks impressive on a serving plate, but the steps are very simple and easy to follow at home.

Why You’ll Love This Recipe

Bakery Quality Texture – The airy raspberry mousse layer melts softly over the moist almond flour sponge cake in every single bite.

Zero Artificial Flavor – Simmered real raspberries and fresh lemon juice give this dessert a bright, fruity taste you cannot beat.

Ultra Silky Cream – Straining the raspberry puree removes all the seeds so the cream cheese mousse stays luxuriously smooth.

Moist Cake Base – Sour cream and melted butter keep the low carb cake layer soft without tasting dry or crumbly.

Recipe Ingredients

For the Cake Layer

• 1 1/4 cups Superfine Blanched Almond Flour
• 2 tbsp Coconut Flour
• 1/3 cup Granulated Erythritol Monk Fruit Sweetener
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 cup Unsalted Butter, Melted
• 2 large Eggs, Room Temperature
• 1/4 cup Full-Fat Sour Cream
• 1 tsp Vanilla Extract

For the Raspberry Cream

• 2 1/2 tsp Unflavored Gelatin Powder
• 3 tbsp Cold Water
• 2 cups Raspberries, Fresh Or Frozen
• 1/3 cup Powdered Erythritol Monk Fruit Sweetener
• 2 tbsp Water
• 1 tbsp Fresh Lemon Juice
• 8 oz Cream Cheese, Softened
• 1/3 cup Powdered Erythritol Monk Fruit Sweetener
• 1 tsp Vanilla Extract
• 1 1/2 cups Heavy Whipping Cream, Cold

For the Topping

• 1 cup Fresh Raspberries
• 1 tsp Powdered Erythritol Monk Fruit Sweetener, For Dusting

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan, line the bottom with parchment paper and line the sides with a tall strip of parchment.

Step 2

Whisk together the almond flour, coconut flour, granulated sweetener, baking powder and salt. Add the melted butter, eggs, sour cream and vanilla extract and stir until a smooth, thick batter forms.

Step 3

Spread the batter evenly in the springform pan and bake for 18-22 minutes, until golden and a toothpick comes out clean. Let the cake cool completely in the pan.

Step 4

Sprinkle the gelatin over the 3 tbsp cold water and let it bloom for 5 minutes. Simmer the 2 cups raspberries with 1/3 cup powdered sweetener and 2 tbsp water for 5 minutes, until the berries break down completely.

Press the mixture through a fine sieve to remove the seeds. Stir the bloomed gelatin and lemon juice into the hot puree until dissolved, then cool to room temperature.

Step 5

Beat the cream cheese with the remaining 1/3 cup powdered sweetener and vanilla extract until very smooth. Mix in the cooled raspberry puree until the color is even.

Step 6

In a separate bowl, whip the cold heavy cream to stiff peaks. Fold it into the raspberry mixture in two additions until light and fully blended.

Step 7

Pour the raspberry cream over the cooled cake in the springform pan and smooth the top. Refrigerate for at least 4 hours, until firm.

Step 8

Release the springform and peel away the parchment. Top with the fresh raspberries and a light dusting of powdered sweetener just before serving.

Tips

Cool the Berry Puree to Room Temperature

You’ll get the best results if you let the raspberry mixture cool down completely before mixing it into the cream cheese.

If the puree is even slightly warm, it will melt the cream cheese and soften your whipped cream. That will keep the mousse from setting properly in the fridge.

Just keep an eye on it on the counter so it does not get cold enough to start gelling before you mix it in.

Scrape the Bottom of the Sieve

When you press the cooked raspberries through your fine mesh strainer, take your time to work out all the juice and pulp. Raspberry seeds will ruin the smooth texture of the cream layer.

My favorite trick here is to use a silicone spatula to scrape the thick puree off the bottom outside of the strainer. That thick paste underneath has the best flavor and color for your cake.

Measure the Coconut Flour Lightly

I recommend being very careful when measuring out the coconut flour for the cake layer. Coconut flour absorbs way more liquid than almond flour does in low carb baking.

If you pack it down into the spoon, you will end up with too much and your cake will turn out dry. Spoon it lightly into your measuring spoon and level it flat across the top.

More Recipes

• Keto Italian Cream Cake
• Keto No Bake Lemon Raspberry Cloud Cheesecake
• Keto Pistachio Cream Cake
• Keto Raspberry Yogurt Crumb Cake
• Keto White Chocolate Raspberry Mousse Cups

Frequently Asked Questions

Can I use frozen raspberries without thawing them first?

Yes, you can drop frozen berries straight into the saucepan with the water and sweetener. They work just as well as fresh fruit for making the puree.

Frozen berries release extra juice as they heat up, so you may need to simmer them for an extra two minutes until they break down completely.