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–+ servings

Keto Raspberry Cream Cake

This delicious dessert makes an impressive centerpiece for any celebration. It is delightfully rich, low carb, and keto friendly.
Keto Raspberry Cream Cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 325 kcal
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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

Equipment

  • 9-inch springform pan
  • fine mesh sieve
  • electric hand mixer

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour the raspberry cream over the cooled cake in the springform pan and smooth the top. Refrigerate for at least 4 hours, until firm.
  • Release the springform and peel away the parchment. Top with the fresh raspberries and a light dusting of powdered sweetener just before serving.

Nutrition

Serving: 1servingCalories: 325kcalCarbohydrates: 9gProtein: 7gFat: 29g
Keyword keto cake, keto dessert, low carb, raspberry dessert
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