Keto Raspberry Cake

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 loves 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 huge I am a fan. 

In fact, why not check out our entire collection of keto raspberry recipes, where you are sure to find new favorites? 

Since this recipe is made with almond flour, which you may 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 whipped topping icing just to make it a little more festive, but it isn’t essential 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.

It’s important to use room-temperature ingredients. This is the key to getting the texture of your cake perfect.

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 into it, and it leaves a dent in it.

Your eggs, too, need to be at room temperature. 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 of the instructions of this recipe. 

Keto Raspberry Pound Cake Ingredients

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

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 and 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

Materials Needed 

• Mixing bowls
• Electric mixer or stand-up mixer
• 9x5x3 inch loaf pan

I am sharing several ways to bake this raspberry keto cake to give you all the options.

You can make 24 cupcakes using one 24-capacity muffin pan or two 12-capacity pans.  Bake for 25–30 minutes in a preheated 350-degree oven. Then, using a piping bag, frost the top of the cupcakes.

To make 48 mini-cupcakes or fairy keto cakes, use a non-stick pan or line it 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 a 6-cup (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 natural 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. Like 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 only half the amount called for in the recipe since it’s doubly sweet.

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 a 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 quickly because they use natural 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 would not add the whipped topping. You can always make that later or skip it entirely.

The cake can be stored in single-serving portions or frozen whole. I recommend that you thaw in the refrigerator or on the kitchen counter.

Tag Us

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 encourages this girl to keep sharing and perfecting her recipes.

Do check out our keto raspberry bread recipe if you want a quick bread option.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

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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.

I pray these keto cookbooks will help make keto a delicious breeze for you.

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