🍰 Keto Raspberry Cake with Keystone Pantry Allulose

A soft, moist almond flour cake bursting with bright raspberries and just the right level of sweetness, thanks to Keystone Pantry Allulose. Perfect for summer gatherings, afternoon tea, or anytime you’re craving a fruity low-carb treat.

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🧾 Ingredients & Why They Matter

Dry Ingredients:

• 2 ½ cups Almond Flour

  • Why we use it: Almond flour is a low-carb, high-fat alternative to traditional flour that provides structure, moisture, and a subtle nutty flavor. It’s a keto staple for baked goods, giving the cake a tender crumb without the carbs.

• ½ cup Keystone Pantry Allulose

  • Why we use it: Allulose is a rare sugar that tastes and behaves like real sugar but has virtually zero calories or carbs. It browns beautifully and blends smoothly, giving our cake a gentle sweetness without the glycemic impact.

• 2 tsp Baking Powder

  • Why we use it: Baking powder provides lift, helping our cake rise and become light and fluffy. It’s especially important when baking with dense flours like almond flour.

• ¼ tsp Sea Salt

  • Why we use it: Salt balances the sweetness and enhances the flavors of the raspberries and vanilla. A pinch goes a long way.

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Wet Ingredients:

• 4 Large Eggs, room temperature

  • Why we use them: Eggs provide structure, moisture, and help emulsify the ingredients. They are essential in keto baking to create a light yet rich texture.

• ⅓ cup Unsalted Butter, melted and cooled

  • Why we use it: Butter adds richness, moisture, and flavor. Unsalted gives you control over the final taste and fat content.

• ¼ cup Unsweetened Almond Milk

  • Why we use it: Almond milk keeps the batter moist and lightens it without adding sugar or carbs. It also helps blend the batter evenly.

• 2 tsp Pure Vanilla Extract

  • Why we use it: Vanilla adds warmth and depth of flavor, complementing the tangy raspberries and creamy texture of the cake.

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Add-Ins:

• 1 cup Fresh or Frozen Raspberries (if frozen, do not thaw)

  • Why we use them: Raspberries are one of the lowest-carb berries, loaded with flavor and antioxidants. They add juicy bursts of tartness to contrast the sweet, nutty cake base.

• Optional: 1 tbsp Coconut Flour

  • Why we might use it: If the batter feels too loose (depending on humidity and almond flour coarseness), a small amount of coconut flour helps absorb moisture and firm up the structure without adding carbs.

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🧁 Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease it with butter or nonstick spray. This ensures easy release and prevents sticking.

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2. Combine Dry Ingredients

In a large bowl, whisk together the almond flour, Keystone Pantry Allulose, baking powder, and sea salt. Whisking aerates the mixture and ensures even distribution of leavening and sweetener.

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3. Mix Wet Ingredients

In a separate bowl, whisk the eggs until slightly frothy. Add in the melted butter, almond milk, and vanilla extract. Mix until well combined and smooth.

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4. Combine Wet and Dry

Pour the wet ingredients into the dry mixture. Stir with a spatula or whisk until fully incorporated. Let the batter rest for 2–3 minutes to allow the almond flour to absorb moisture. If it seems too runny, sprinkle in the optional coconut flour.

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5. Fold in Raspberries

Gently fold the raspberries into the batter. Be careful not to overmix, especially if using fresh berries, as they can break and turn the batter pink. If using frozen, add them just before baking to prevent excess moisture.

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6. Bake

Spread the batter evenly in the prepared pan. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

📌 Tip: Tent with foil during the last 10 minutes of baking if the top is browning too quickly.

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7. Cool and Serve

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve as is, or dust lightly with powdered allulose or top with whipped cream for a luscious finish.

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🍓 Optional Whipped Topping

Keto Whipped Cream:

• 1 cup heavy whipping cream

• 2 tbsp Keystone Pantry Allulose

• ½ tsp vanilla extract

Whip until soft peaks form and spread over the cooled cake or serve a dollop on the side.

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🧮 Nutrition Information (per slice, based on 10 slices)**

(Note: Estimates may vary based on brands and specific ingredients used)

• Calories: 220

• Fat: 19g

• Protein: 6g

• Total Carbs: 7g

• Fiber: 3g

• Net Carbs: 4g

• Sugar: <1g (from raspberries only)

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💡 Final Notes

• This cake stores well in the fridge for up to 5 days. Bring to room temperature before serving for best flavor.

• It also freezes beautifully—wrap individual slices tightly and store for up to 2 months.