This keto raspberry cake is the perfect dessert for 2. It is ready in just 30 minutes. Easy recipe with microwave option.
We need more sugar free dessert recipes for 2!
This week, I felt like something fruity.
I recently posted a wonderful recipe for a raspberry filled keto Victoria sponge cake. However, it's not always practical to make a huge cake that feeds 12.
That's where this recipe comes in. I wrote it for 2 people sharing, but you can easily double or triple it.
🌟 Why You'll Love This Recipe
- Vanilla sponge cake with a fluffy texture
- Fruity raspberry filling and cream cheese frosting
- Keto-friendly - only 5.6g net carbs per serving
- ready in 30 minutes
- No special equipment needed - just use a fork
- Microwave option
Here are the ingredients you need to make the cake:
- Egg - large
- Powdered sweetener - I used an erythritol monk fruit sweetener blend
- Greek Yoghurt
- Butter - melted and cooled
- Vanilla extract
- Almond flour - I used ground almonds, which is equivalent to regular almond flour in the US. However, super fine almond flour should also work well.
- Coconut flour
- Baking powder
For the cream cheese frosting you need:
- Cream cheese - I used Philadelphia.
- Butter - Should be room temperature.
- Vanilla extract
- Powdered sweetener - increase sweetener to ½ cup if you like things sweet.
- ⅓ cup fresh raspberries
See the recipe card for full information on ingredients and quantities.
No almond flour: For a nut free cake, replace the almond flour with ⅓ the amount of coconut flour.
No coconut flour: Use 3 tablespoons more almond flour instead of the coconut flour.
Make it dairy free: Replace the butter with coconut oil and make a simple sugar free icing instead of the cream cheese frosting. The icing I used in my keto coconut flour cake would work well here.
Making a keto raspberry cake is really easy. Here are the basic steps, illustrated with photos.
For detailed instructions, scroll down to the recipe card.
Step 1: Add the egg and 2 tablespoons of powdered sweetener to a mixing bowl. Whisk on high until super fluffy.
Step 2: Add the yoghurt, melted and cooled butter and the vanilla. Whisk to combine.
Step 3: Now add the dry ingredients to the wet and mix well to combine.
Step 4: Grease a ramekin well with soft butter. This is an important step if you want to turn your cake out onto a plate without it sticking. Fill in the batter and bake in the oven.
It is done when you can insert and remove a skewer without batter sticking.
Step 5: While the cake is baking, whisk all ingredients for frosting together in a bowl until smooth. It's best to use room temperature butter for this and then cool the frosting in the fridge to firm it up.
Step 6: Allow the cake to stand in the ramekin for 5 minutes. Then, turn it onto a baking rack to fully cool.
Step 7: Cut in half horizontally and add 4 raspberries to the base half and some frosting to the top half. Put the frosted half on top of the raspberry layer and press down.
Step 8: Add the rest of the cooled frosting round the sides using a palate knife.
Step 9: Last, dust the cake in a little freeze-dried raspberry powder, add fresh raspberries, slice and serve.
Optional alternative: Mash the raspberries first and spread them on the cake. When you then add the cream cheese frosting, the two will mix and turn the frosting pink. This also looks great and tastes yum!
Ramekins vary in size. If yours are shallow, you may need to divide the batter between 2 ramekins so the batter does not overflow.
If necessary, place the cake in the fridge for the frosting to firm up further. I left mine in for about 30 minutes.
Yes. ½ cup of raspberries contain just 3.5g net carbs - less than blueberries. I often eat a handful raspberries for breakfast with yoghurt or my low carb granola. But of course, raspberries are wonderful in desserts!
Yes. Start with 2 minutes, then continue in 10 second increments until the sponge is done. This will take between 2 and 4 minutes, depending on the wattage of your microwave.
Note that the cake won't turn out as pretty and smooth on the sides when microwaving.
You can make the sponge cake up to 3 days ahead. It can also be frozen for up to 3 months.
After you frost the cake, it's best to store it in the fridge and eat within 2 days.
More raspberry recipes
- Keto Raspberry Muffins
- Keto Thumbprint Cookies
- Low Carb Raspberry Cheesecakes
- Raspberry Frozen Yogurt
- Sugar Free Raspberry Jam
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Keto Raspberry Cake for 2from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 oven-proof ramekin, 3 inch diameter (measured at the bottom) and 2.8 inch height
- Preheat the oven to 180C / 160C fan / 350F.
- Add the egg and 2 tablespoons of powdered sweetener to a mixing bowl. Whisk on high for 2 minutes until super fluffy. Add yoghurt, melted and cooled butter and the vanilla. Whisk to combine.
- Add the dry ingredients to the wet and mix well to combine.
- Grease a 4 inch ramekin well with soft butter. This is an important step if you want to turn your cake out onto a plate without it sticking. Fill in the batter.
- Bake in the oven for 20 minutes. When you can insert and remove a skewer withoutbatter sticking it’s done. Cool fully.
- While the cake is baking, whisk all ingredients for the frosting in a bowl until smooth. Cool in the fridge to firm up until you're ready to assemble the cake.
- Cut the cake in half horizontally. Put raspberries on the bottom half and spread a little frosting on the top half. Press the top half on the bottom to squash the raspberries. **See other option in the notes.
- Add the rest of the frosting round the sides using a palate knife.
- Dust in a little freeze-dried raspberry powder, top with the rest of the raspberries, slice and serve.