This easy Keto Lemon Raspberry Cake with almond flour is delightfully light and refreshing. And, it’s perfectly moist, decadent dessert for spring, summer or afternoon tea!
I’m not sure that there is a cake that says spring and summer are here more than a bright lemony recipe with fresh, tangy raspberries. I think what makes me love it so much is that this recipe calls for fresh lemon juice rather than using just extract or flavoring. And, I think lemon and raspberries are a perfect flavor combination! See more of my delicious Desserts here.
My recipe includes cream cheese and sour cream, which makes for a dreamy, creamy, moist dessert. Not only does it look SO beautiful, but it’s definitely a winner for Mother’s Day brunch! Mom would be thrilled to know this beautiful creation is sugar-free!
Instructions
- Using a springform pan is recommended, but not necessary. To prevent sticking, grease the bottom and sides and line the bottom of the pan with parchment. Then powder the sides with coconut flour. After cooling, it should release easily from the pan.
- The key to keeping this cake light and not having an overpowering lemon taste, is to use fresh lemon juice. This recipe only calls for 2 tablespoons of fresh juice, which can be squeezed from about 1/4 of a large lemon. The glaze also calls for the same amount of lemon juice, so you’ll need about 1/2 lemon. If you DO like it very lemony, then adding an additional 1/2 teaspoon lemon extract is a good idea, rather than adding more lemon juice, as it may not set. You can also add more zest to the recipe, if you’d like a little extra tanginess. Simply double or triple the amount.
- I used a hand mixer to mix the wet ingredients together and then mixed the dry ingredients in by hand, but you can also use a stand mixer, as well.
- Fresh raspberries are best for this recipe. Frozen raspberries could be used, but 1) it will increase the cooking time because they will chill the batter and 2) they will tend to ‘bleed’ into the batter. That won’t change the flavor, it will just change the appearance.
- You can double the recipe for the perfect layer cake! This recipe lends itself well to being stacked and frosted. Personally, I haven’t tried this, but is high on my priority list!
Love the pedestal I use in this post? Me too! It’s made by Sweese and is not only beautiful, but comes in a few colors and is quite affordable. Here is where you can find a Sweese cake pedestal.
Other recipes you might like
- Keto Strawberry Vanilla Bliss Smoothie
- Flourless Keto Peanut Butter Chocolate Chip Cookies
- Deep Dish Browned Butter Chocolate Chip Cookies for Two
- Easy Keto Brownies
- Chocolate Almond Flour Mug Cake
This post contains affiliate links. As an Instacart and Amazon Associate, I earn from qualifying purchases.
Low Carb Lemon Raspberry Cake with Almond Flour
Ingredients
For the cake
- 1.5 cups almond flour
- ½ cup coconut flour (plus about 2 tablespoons to dust the cake pan)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 eggs
- 2 tablespoons cream cheese (softened)
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice (fresh)
- ¾ cup Swerve Confectioners sweetener
- 1 cup raspberries
- Butter (or shortening to grease the cake pan)
For the glaze
- ½ cup Swerve Confectioners sweetener
- 2 tablespoons lemon juice (fresh)
Instructions
- Pre-heat oven to 350 °F.
- Prepare the cake pan or springform pan: Grease the bottom and sides of the pan with butter or shortening. If using a springform pan, cut a piece of parchment the size of the bottom of the pan and put in place (the butter or shortening will help to hold the parchment in place). Add about 2 tablespoons of coconut flour to the cake pan and dust the sides if using a springform pan or dust the sides and bottom if using a regular cake pan.
For the cake
- In a medium bowl, combine the almond and coconut flours, baking powder and salt. Mix until thoroughly combined.
- In a large bowl, combine the eggs, cream cheese, sour cream, vanilla, sweetener and lemon zest.
- With an electric hand mixer, mix until smooth, about 1 minute.
- Then add the lemon juice and mix about another 10 seconds.
- Add the dry ingredients to the wet ingredients and mix well (I like to do this by hand).
- Pour into the cake pan and top with the raspberries.
- Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool for an hour, then remove from pan.
For the glaze
- In a small mixing bowl, combine the sweetener and lemon juice and mix well. The glaze should be fairly thick. If still too thin or watery, add a little more sweetener.
- Use a pastry brush or spoon onto the top of the cake and let sit for about 10 minutes.
Notes
Nutrition
*Net carbs = carbohydrates – fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Leave a Reply