Keto Cottage Cheese Raspberry Almond Cake

I love making baked treats that taste like traditional cake without adding unnecessary sugar.

This keto cottage cheese raspberry almond cake is one of my favorite things to make when I want a comforting dessert.

Blending cottage cheese into the batter gives the crumb a rich, soft texture that stays moist for days.

Fresh raspberries add a bright, fruity taste that balances the nutty almond flavor in every bite.

It is naturally low carb and keto friendly, so you can enjoy a real slice of cake while keeping your daily carbs low.

Why You’ll Love This Recipe

Ultra Moist Texture – Blended cottage cheese keeps every single bite wonderfully moist without adding extra carbs.

Sweet and Tart Balance – Juicy raspberries cut through the rich cake base for a bright, refreshing berry flavor.

Bakery Quality Look – Golden sliced almonds and red raspberries make this cake look stunning on any table.

Extra Protein Boost – Real cottage cheese and eggs give this low carb treat surprising staying power.

Recipe Ingredients

• 2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1/2 cup Granulated Erythritol Sweetener
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature
• 3/4 cup Full-Fat Cottage Cheese
• 1/4 cup Unsalted Butter, Melted
• 1 tsp Vanilla Extract
• 1 tsp Almond Extract
• 1 cup Fresh Raspberries
• 1/3 cup Sliced Almonds
• 1 tbsp Powdered Erythritol Sweetener (For Dusting)

How To Make

Step 1

Preheat the oven to 350°F. Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.

Step 2

Blend the cottage cheese until smooth. Whisk it with the eggs, melted butter, vanilla and almond extract until creamy.

Step 3

In another bowl, whisk the almond flour, coconut flour, granulated sweetener, baking powder and salt. Stir into the wet ingredients until smooth and thick.

Step 4

Spread the batter into the pan. Press the raspberries gently into the top, then sprinkle the sliced almonds evenly over everything.

Step 5

Bake for 35 to 40 minutes, until the almonds are toasted and a toothpick in the center comes out clean.

Step 6

Cool in the pan for 15 minutes, then release and cool completely. Dust with powdered sweetener just before serving.

Tips

Blend the Cottage Cheese Completely Smooth

You will get the best results if you blend the cottage cheese until there are no tiny lumps left. A small blender or food processor works much better than trying to whisk it smooth by hand.

If any curds stay whole, they will melt into wet pockets inside the cake while it bakes. Taking an extra minute to get it silky smooth creates a soft, even crumb that feels like a traditional bakery cake.

Use Room Temperature Eggs

I recommend taking your eggs out of the fridge about thirty minutes before you start baking.

If your eggs are cold when you whisk in the melted butter, the butter will harden back up into tiny chunks. Keeping everything at room temperature helps the wet ingredients mix together into a creamy, uniform batter.

Measure the Coconut Flour Carefully

From my experience, coconut flour absorbs far more liquid than almond flour. Even a single extra spoonful can cause your low carb cake to turn out dry and crumbly.

Fluff the coconut flour with a fork in the bag before scooping it up. Then, level off the top of the measuring spoon with the flat back of a butter knife so you do not pack in too much.

More Recipes

• Keto Almond Cream Cake
• Keto Raspberry Almond Thumbprints
• Keto Raspberry Bakewell Bars
• Keto Raspberry Cream Cake
• Keto Raspberry Yogurt Crumb Cake

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but do not thaw them before adding them to the cake.

Thawing will release extra liquid and make the batter soggy, so press them into the top while they are still frozen solid.