Keto Raspberry and Chocolate Cake

Few flavor combinations are as perfect as chocolate and raspberries. The richness of chocolate balances beautifully with the tartness of raspberries, creating a dessert that feels both indulgent and refreshing. This keto-friendly chocolate and raspberry cake brings those flavors together in a show-stopping layered cake that is just as stunning as it is delicious.

This cake has everything—a soft chocolate sponge, creamy chocolate frosting, and a vibrant raspberry filling. The sugar-free chocolate sponge stays moist while remaining sturdy enough to hold up the layers of frosting and fruit. The homemade raspberry jelly adds just the right amount of tartness, complementing the deep cocoa flavor of the cake.

Helpful Tips for the Best Keto Chocolate and Raspberry Cake

This cake comes together in multiple steps, but following a few key techniques will help ensure a perfect texture and flavor.

• Whip the egg whites properly. Beating the egg whites separately creates a lighter, airier sponge. Soft peaks should hold their shape but still be slightly glossy.
• Fold the egg whites gently. Mixing too aggressively can deflate the batter, so use a silicone spatula and fold in small additions.
• Measure the cake batter. Dividing the batter evenly among the three cake pans ensures uniform layers for a balanced cake.
• Let the cakes chill before assembling. Refrigerating the sponges helps firm them up, making layering and frosting easier.
• Create a frosting border for the jelly. Piping a thick border around each layer prevents the raspberry filling from leaking out.

What to Eat with Chocolate and Raspberry Cake

While this cake is a dessert on its own, a few extra pairings can make it even more special. Serve it with one of the following for a complete treat:

• A dollop of sugar-free whipped cream
• A side of fresh mixed berries
• A hot cup of coffee or espresso
• A drizzle of melted dark chocolate over each slice
• A keto chocolate ice cream

Storage

This cake stores well, making it a great option to prepare in advance. Keep it covered in an airtight container in the refrigerator for up to five days. Since the frosting contains cream cheese, avoid leaving it at room temperature for extended periods.

For longer storage, freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container. Thaw in the refrigerator overnight before serving.

A Decadent Dessert for Any Occasion

Whether you’re making this keto chocolate and raspberry cake for a birthday, a holiday, or just because, it’s a dessert that never disappoints. The rich layers of chocolate and raspberry filling create the perfect balance of flavors, making each bite truly irresistible.

With a little patience and the right techniques, you’ll have a stunning keto cake that looks bakery-worthy while fitting your low-carb lifestyle. Give it a try, and enjoy a dessert that proves you don’t need sugar to make something truly special!

Keto Raspberry and Chocolate Cake

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Prep Time 50 minutes mins

Cook Time 35 minutes mins

Servings 10

Calories 546 kcal

Ingredients

  

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Chocolate Sponge:

• 8 egg whites
• 1/2 teaspoon cream of tartar
• 8 egg yolks
• 1 cup low carb brown sweetener
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1.5 tablespoons espresso
• 1/2 cup sugar-free chocolate chips
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda

Chocolate Frosting:

• 1/2 cup unsalted butter room temp
• 1/2 cup low carb powdered sweetener
• 1/2 teaspoon stevia powder
• 12 ounces cream cheese
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream

Raspberry Jelly:

• 1 cup frozen raspberries
• 1/4 cup water
• 1/4 teaspoon stevia powder
• 1/2 teaspoon xanthan gum
• 2 teaspoons gelatin

Topping:

• 1 cup fresh raspberries (optional)

Instructions

 

• Preheat oven to 350°F and line three 9-inch springform pans with parchment paper.
• In a stand mixer, beat egg whites and cream of tartar on high speed until soft peaks form.
• In a separate bowl, mix egg yolks, brown sweetener, coconut oil, vanilla, and apple cider vinegar.
• Add almond flour, cocoa powder, espresso, baking powder, baking soda, and chocolate chips. Mix until thick.
• Gently fold in beaten egg whites in four additions, starting with 1/4 of the whites to loosen the batter.
• Divide batter evenly among the three pans and bake for 30 minutes or until a toothpick comes out clean.
• Let cakes cool at room temperature for one hour, then refrigerate for at least two hours.
• For the raspberry jelly, heat all ingredients in a small pot until boiling, then simmer for five minutes. Chill for at least an hour.
• For the frosting, beat all ingredients together until smooth.
• Assemble the cake by spreading frosting on the first layer, piping a border to hold in raspberry jelly, and repeating with the second layer.
• Cover the entire cake with frosting, decorate with fresh raspberries, and chill for another hour before serving.

Nutrition

Serving: 1 sliceCalories: 546kcalCarbohydrates: 19gProtein: 15gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 228mgSodium: 285mgPotassium: 291mgFiber: 7gSugar: 3gVitamin A: 1127IUVitamin C: 3mgCalcium: 161mgIron: 3mg

Tried this recipe?Let us know how it was!

Trina Krug, MS, CDSP

Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.