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Home » Desserts » Low Carb Lemon Raspberry Cake with Almond Flour

Low Carb Lemon Raspberry Cake with Almond Flour

Published: Apr 28, 2021 ~ by Tracey Hatch-Rizzi
Updated: Nov 17, 2022 ~ Leave a Comment

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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!

Whole lemon raspberry cake displayed on a blue pedestal topped with flowers and lemon slices.

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.

Piece of lemon raspberry cake on a white plate with a pitcher of iced tea, a bowl of fresh raspberries and a turquoise cake pedestal in background.

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!

Top view of cake on blue cake pedestal with one slice out and on a white plate next to the pedestal, with one bite of the slice sitting on a fork.

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.
Overhead view of greased and flour dusted springform pie pan with parchment paper in the bottom - ready for the dough.
  • 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.
Overhead view of cake batter in pie pan with fresh raspberries pushed into the top and ready to go in the oven.
  • 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.

Top view of cake on blue cake pedestal with one slice out and on a white plate next to the pedestal, with one bite of the slice sitting on a fork.

Low Carb Lemon Raspberry Cake with Almond Flour

Author: Tracey Hatch-Rizzi
This easy Keto Lemon Raspberry Cake is delightfully light and refreshing. It is perfectly moist and perfect for spring or summer! It’s topped with a light lemon glaze and makes a wonderful dessert or is perfect with afternoon tea.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Category: Desserts
Cuisine: American
Method: Oven
Yield: 8 servings
Diet:Gluten Free
Special Diet:Keto, Low-Carb, Low-FODMAP

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

Enjoy this light, refreshing dessert any season of the year!

Nutrition

Serving: 1 sliceCalories: 222 kcalCarbohydrates: 9 gProtein: 8 gFat: 16 gCholesterol: 90 mgSodium: 132 mgFiber: 6 gSugar: 2 g

*Net carbs = carbohydrates – fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

Keywords: keto cake recipes, keto desserts with almond flour, keto lemon cake, lemon raspberry cake
Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!

Filed Under: Baked Goods, Desserts, Keto, Low FODMAP, Recipes, Vegetarian

About Tracey Hatch-Rizzi

Tracey Hatch-Rizzi, LAc, MAcOM is a licensed acupuncturist and herbalist with a strong background in science and nutrition. She has followed a ketogenic diet since 2018 and has over 10 years' experience with special diets, including the low-FODMAP diet. Tracey is dedicated to providing delicious, healthy recipes, and educational resources to help others find optimal health through informed diet and lifestyle choices.

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Nice to meet you!

Blog author.

Hey there! I’m Tracey – an acupuncturist, nutrition nerd, cat herder, outdoors enthusiast and lover of comfort food! I enjoy cooking mostly healthy keto, low-carb and low-FODMAP recipes and sharing them (okay, eating them too…)!  When I’m not making a huge mess in the kitchen, I’m exploring and enjoying the beautiful Pacific Northwest.  Learn more…

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