This keto raspberry cake is loaded with flavor and makes the perfect summertime cake. It’s a sugar-free, gluten-free raspberry cake recipe that everyone will welcome.
It features the perfect crumb and is rich in antioxidants thanks to the raspberries. Aren’t you glad that raspberries can be enjoyed on a keto diet?
That’s right you can have a decadently rich pound cake that makes raspberries the star while doing keto. Thankfully, raspberries have the lowest net carbs of all the berries and come in at 7.5 grams of carbs and 4 grams of fiber!
Serve this to your non-keto loved ones and make them believers instantly. Yup, it’s that delish!
Can we chat about cake? This girl L O V E S her cakes and the evidence proves it, just look at all the keto cakes on the site for proof.
And when it comes to pound cakes, well our ever-growing collection of keto pound cake recipes can show how I am a huge fan.
In fact, why not check our entire collection of keto raspberry recipes, where you are sure to find new favorites.
Since this recipe is made with almond flour and it’s what you prefer to use, I recommend you visit our keto almond flour recipes for more delicious options.
When you combine my love for cakes and raspberries, well you have the perfect seasonal treat.
The good news is that the cake batter for this sugar-free raspberry cake is very straightforward, in fact, if you are familiar with my keto cream cheese pound cake recipe, well then this low carb raspberry cake is sure to become another bestie.
I’ve added a whipped topping icing just to make it a little more festive but it isn’t completely necessary since this cake can stand alone just fine.
How To Make A Keto Raspberry Cake
Making a keto-friendly raspberry cake isn’t difficult. In fact, if you do any Keto Baking, you probably have these ingredients in your pantry.
What’s important is to use room-temperature ingredients. It’s the key to getting the texture perfect for your cake. Since you are using cream cheese in this recipe I recommend you set it on the counter and allow it to come to room temperature. You want it soft enough that you can sink one of your fingers and leave a dent in it.
Your eggs too need to be at room temp. However, If you forget to leave these out like I sometimes do, you can place them in a bowl of hot water for about five minutes. It’s a quick and effective way to take the chill off the eggs and prepare them.
I chose to make this sugar-free raspberry cake with almond flour but if what you need is a tree nut-free option then I recommend you use my keto coconut flour pound cake recipe as the base of your cake and proceed with the rest instructions of this recipe.
Keto Raspberry Pound Cake Ingredients
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The following are all the ingredients you’ll need to make this recipe. Note that the printable recipe card is at the bottom of the post.
- Finely milled almond flour (I recommend you measure then sift the almond flour for best results)
- Granulated sugar-substitute
- Unsalted butter softened
- Full-fat cream cheese, room temperature
- Whole eggs, room temperature
- Fresh or frozen raspberries
- Vanilla extract
- Baking powder
- Sea salt
I am sharing several ways to bake this raspberry keto cake to give you all the options.
To bake this as a two-layer cake spread the batter evenly into two 8 inch cake pans Bake for 30-35 minutes in a preheated 350-degree oven. Once cool you can make this a beautiful naked cake. This means you’ll only be adding minimal frosting on the outside for a more rustic feel
You can make 24 cupcakes use one 24 capacity muffin pan or two 12 capacity pan. A Bake for 25-30 minutes in a preheated 350-degree oven. Then using a pipe bag frost the top of the cupcakes.
To make 48 mini-cupcakes or fairy keto cakes use a non-stick pan or line with mini cupcake liners. Bake the mini fairy cakes for 15-20 minutes in a preheated 350-degree oven. Once cooled you can add the whipped cream to the top of each fairy cake.
This almond raspberry pound cake can also be baked in 6 cups (8- inch) bundt pan. Bake for 40-45 minutes in a preheated 350-degree oven. In this case, you might want to skip the whipped topping completely. See there I have given you several options!
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for this low-carb raspberry cake I have several for you.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
How To Store Your Keto Raspberry Cake?
Keto cakes tend to spoil quicker because they use real ingredients. The best way to store your cake is to allow it to cool completely and then wrap it in wax paper and foil before placing it in the refrigerator or freezer.
You can store your keto cake in the refrigerator for up to 5 days. Alternatively, you can freeze it by wrapping it well and then placing it in the freezer for up to a month. Technically, it could be frozen longer ( 2 months) but I feel the quality of the flavor is affected after about one month.
If you know you will be freezing the cake, I personally would not add the whipped topping. You can always make that later or skip it entirely. The cake can be stored in single-servings or frozen whole. I recommend that you thaw in the refrigerator, or on the kitchen counter.
My failed attempts when I first went keto are what caused me to be very intentional with my Keto Baking recipes. I threw away so many ingredients in the beginning and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding. Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
I sure hope you will give this raspberry keto cake a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup are what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
- 2 ½ cups almond flour, measured and sifted
- 1 1/2 cups of granulated sugar substitute
- 2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 8 eggs , room temperature
- 8 ounces of full-fat softened cream cheese
- 1/2 cup of unsalted butter, softened
- 1 tsp of vanilla
- 1 pint of fresh or frozen raspberries
- 1 1/4 cups heavy whipping cream
- ¼ cup of softened cream cheese
- 4 teaspoons of sugar substitute
- Preheat oven to 350 degrees
- Grease and line with parchment paper a 9x5x3 inch loaf pan.
- Measure and set aside the almond flour, baking powder, sea salt.
- In a mixing bowl mix using an electric mixer set to high beat the butter, cream cheese, sugar substitute, and vanilla until well incorporated.
- Next, add the eggs one at a time mixing well after each egg addition as well as the vanilla extract.
- Then add all the dry ingredients into the mixing bowl and mix until well combined.
- With a spatula gently fold in the raspberries. Note if using frozen raspberries there is no need to defrost.
- In the prepared loaf pan bake cake for 35 to 45 minutes or until golden brown on top. Allow cake to cool for about 15 before taking out of the pan and allowing it to complete cooling on a baking rack.
- While the cake is cooling make the whipped topping by combining the heavy whipping cream, sugar substitute, and softened cream cheese. Beat on high using an electric mixer until soft peaks form. The addition of the cream cheese will help stabilize the whipping cream.
- Top the cake with the whipped topping. Making sure to spread evenly across the surface of the cake.
- Optional: decorate the top of the loaf with additional fresh raspberries (about a cup)
Nutrition Info: (per Serving) 300 Calories, 22.5g Fat, 5.1g Total Carbs (2.5 g Fiber), 6.2g Protein
If you are wanting a keto nut-free version use our recipe for Keto Cream Cheese Coconut Flour Pound Cake
To bake this as a two-layer cake spread the batter evenly into two 8 inch cake pans Bake for 30-35 minutes.
You can make 24 cupcakes use one 24 capacity muffin pan or two 12 capacity pan. A Bake for 25-30 minutes in a preheated 350-degree oven.
To make 48 mini-cupcakes or fairy keto cakes use a non-stick pan or line with mini cupcake liners. Bake the mini fairy cakes for 15-20 minutes in a preheated 350-degree oven.
This almond raspberry pound cake can also be baked in 6 cups (8- inch) bundt pan. Bake for 40-45 minutes in a preheated 350-degree oven.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 10gSaturated Fat: 4.1gCholesterol: 80mgSodium: 122mgCarbohydrates: 4.2gNet Carbohydrates: 2.6gFiber: 1.6gSugar: 1.9gProtein: 4.5g