This keto almond raspberry cake is super soft, moist and loaded with raspberries and topped with flaked almonds. It is a delicious, sugar-free cake that is easy to make. Perfect for breakfast with a cup of coffee.
Keto Almond Raspberry Cake Recipe
I love to use raspberries in my baking, such as in my recipe for the keto raspberry cake.
This cake turned out stunning, with superb texture and taste. I used frozen raspberry in this cake, which I thought would make the cake mussy, but actually, I was wrong, and the cake turned out so good.
Also, the flaked almonds on top give the cake a lovely crunchiness. Seriously, I am impressed with this cake.
Today, I will share step-by-step instructions on how to make a soft, moist and delicious low-carb almond raspberry cake, and I will give you some tips and tricks and serving ideas.
Why You'll Love This Recipe
- A delicious keto breakfast cake for anyone on a keto diet.
- This almond raspberry cake recipe is also gluten free, sugar free and low carb.
- A beautiful cake to serve for a special occasion.
- This fluffy almond cake is the perfect cake to serve for breakfast or dessert; the whole family will love it.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Eggs : I used 5 medium size eggs room temperature eggs.- Erythritol: Or you can use Swerve or Monk fruit.
- Butter: I prefer unsalted butter.
- Almond flour: Use fluffy almond flour not almond meal.
- Coconut flour
- Xanthan gum: It improves the texture of the cake.
- Baking powder: Gives the cake a light and fluffy texture.
- Vanilla extract: To add flavor.
- Raspberries: I used frozen raspberries. However, you can use frozen or fresh raspberries.
- Flaked almonds: Optional, you can use walnuts, pecans or hazelnuts.
How To Make Almond Raspberry Cake
One: Preheat the oven to 180C/ 356F and line a 20 cm cake tin with parchment paper.
Two: In a large mixing bowl, mix together almond flour, coconut flour, baking powder and xanthan gum.
Three: Microwave the butter for 10 seconds until it melts, and leave it to cool.
Four: In a separate bowl, use the electric mixer to beat the eggs, vanilla extract and erythritol until fluffy (photo 1).
Five: Add the dry ingredients and the melted butter (make sure it is not hot) and mix well (photo 2 & 3).
Six: Fold in the raspberries (photo 4 & 5).
Seven: Pour the batter into the prepared pan, and sparkle flaked almonds on top of the cake (photo 6 & 7).
Eight: Bake for 40-45 minutes; remove from oven and let it cool on a wire rack (photo 8).
Tip: Don't overbake the batter; otherwise, the cake will turn out dry.
Tips For Better Almond Raspberry Cake
- If you are using extra large raspberries, you may chop them a little bit.
- I recommend allowing the cake to cool completely before cutting it and serving.
Variations & Substitutions
- Add freeze-dried raspberry powder to your batter for extra flavour.
- Top your cake with raspberry buttercream frosting, cream cheese frosting or Keto And Sugar-Free Raspberry Jam.
- You can replace butter with vegetable oil or coconut oil.
- Add some lemon zest or half a lemon juice to the fresh raspberries for extra flavour.
- For extra almond flavor, you may use almond extract instead of vanilla extract.
- Use blueberries or strawberries instead of raspberries.
- You don't have to garnish with sliced almonds; you can sparkle the top with powdered erythritol.
Serving Ideas
I like to serve this easy cake for breakfast with a cup of Thyme Tea, Greek Yogurt Smoothie or Cucumber Water.
You can also serve it as a dessert or snack with Keto Avocado Ice Cream, Keto Vanilla Protein Ice Cream or 3 ingredients Chocolate Ice Cream.
Recipe FAQs
To store, cut the whole cake into slices and put them in an airtight container in the fridge for 2-3 days. You can also freeze this cake for up to 2 months.
Either you added too much almond flour, or you overbaked it. Add the correct amount of flour to achieve a soft and fluffy cake.
When the top and the edges of the cake begin to be slightly golden brown, insert a toothpick in the centre of the cake; if it comes out clean, then the cake is done.
More Keto Cake Recipes
If you want more keto cake recipes, check these too! Gluten Free Pumpkin Cake (so delicious and easy to make!), Keto Chocolate Cake and Keto Blueberry And Yogurt Muffins are tasty and perfect for breakfast.
Thank you for checking out my recipe! Let's stay in touch with Pinterest. If you have any questions, ask me in the comment section below.
Recipe Card
Keto Almond Raspberry Cake
Equipment
- Cake tin
Ingredients
- 5 eggs , at room temperature
- ½ cup erythritol
- ½ cup butter
- 1 ½ cup almond flour
- ½ cup coconut flour
- ½ teaspoon Xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup raspberries
- ⅓ cup sliced almonds , optional
Instructions
- Preheat the oven to 180C/ 356F and line a 20 cm cake tin with parchment paper.
- In a mixing bowl, mix together almond flour, coconut flour, baking powder and xanthan gum.1 ½ cup almond flour, ½ cup coconut flour, 2 teaspoon baking powder, ½ teaspoon Xanthan gum
- Microwave the butter for 10 seconds until it melts, and leave it to cool.½ cup butter
- In another bowl, use the hand mixer to beat the eggs, vanilla extract and erythritol until fluffy.5 eggs, 1 teaspoon vanilla extract, ½ cup erythritol
- Add the melted butter (make sure it is not hot) and mix well.
- Fold in the raspberries.1 cup raspberries
- Pour the batter into the pan, and sparkle the top with sliced almonds.⅓ cup sliced almonds
- Bake for 40-45 minutes; remove from oven and let it cool.
Notes
- You can use fresh or frozen raspberries; it will be the same result.
- Don't overbake the batter; otherwise, the cake will turn out dry.
- If you are using extra large raspberries, you may chop them a little bit.
- I recommend allowing the cake to cool completely before cutting it and serving.
PJ Ray says
I decided to follow your recipe, minus the berries, to make a cake that I could cut into two and layer with a sugar free jam - it worked super well even without the berries! Very fluffy and perfectly balanced with sweet and vanilla! So thank you!