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This has got to be my current favorite keto cake. I believe that anyone who eat this cake would not be able to tell that it is keto. It looks and tastes like regular cake. The cream cheese and raspberries adds a bit of a tang to the cake which is so good. And it will definitely brighten up your dessert table for this Christmas festive season.

For accuracy, please measure the ingredients.

The recipe can be viewed and printed at this link; />
NUTRITION INFO (Without Frosting)
Coconut Flour Version
[ Total servings = 10 ]
Per serving ;
Total Carb = 3.7 g
DIetary Fiber = 1.2 g
Net Carb = 2.5 g
Calories = 231
Total Fat = 23.1 g
Protein = 3.6 g

Almond Flour Version
[ Total servings = 10 ]
Per serving ;
Total Carb = 9.6 g
DIetary Fiber = 4.1 g
Net Carb = 5.5 g
Calories = 416
Total Fat = 38 g
Protein = 10.2 g

Coconut Flour = 120 g / 1 cup (OR Almond Flour = 480 g / 4 cups)
Baking Powder = 12 g / 3 tsp
Salt = 1/2 to 1 tsp
Erythritol = 80 / 0.4 cup (80g if using buttercream frosting. Without the frosting, you can increase the amount between 100 to 120 g. You can also use any other keto friendly sweetener)

Butter (room temp) = 120 g / 1/2 cup
Cream Cheese (room temp) = 120 g / 1/2 cup
Whole eggs = 3 large
Whipping Cream = 240 ml / 1 cup
Vanilla Extract = 3 tsp

Fresh Raspberries = 90 g / 3/4 cup (Plus a few extras for decorating – optional)
Mix the raspberries with 1 tbsp of coconut flour to prevent them from sinking to the bottom of the cake.

Butter (room temp) = 120 g / 1/2 cup
Lakanto Powdered Sweetener = 50 g / 1/4 cup (You can also use any other keto friendly powdered sweetener)
Whipping Cream = 3 tbsp
Salt = 1/2 to 1 tsp
Vanilla Extract = 2 tsp
Fresh lemon juice = 2 to 3 tbsp (Optional)
Zest from 1 lemon (Optional)

Note: Beat the butter with a hand held mixer until the color turns pale. Then add the powdered sweetener and beat until well combined, smooth and creamy. Add the whipping cream, salt, vanilla extract, lemon juice and zest (if using) and beat until well combined and smooth.

1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined. Set aside.
3. In another bowl, add the butter, cream cheese and erythritol. Use a hand held mixer and beat at medium to high speed until light and fluffy.
4. Add the eggs, one at a time and whisk until combined.
5. Add the vanilla extract and whipping cream and whisk until combined.
6. Add the dry ingredients and whisk until thick and smooth.
7. Grease a 7″ round pan with removable bottom or spring form pan. Line with parchment paper at the bottom.
8. Divide batter into 3 even portions.
9. Spread 1 portion of the batter at the bottom of the pan and top with half of the raspberries.
10. Spread evenly with another portion of the batter and top with balance of the raspberries.
11. Spread evenly with the balance of the batter.
12. Bake for 50 to 60 mins or until a wooden skewer comes out clean.
13. Let the cake cool for 15 mins before removing from the pan.
14. Let the cake cool completely before decorating it.
15. You can decorate the cake with and without frosting so it is totally up to your preference.

Music Credit
Music : Funny Day
Musician : llya Truhanov

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