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    Home » Baking Recipes » Cakes » Keto Flourless Raspberry Ricotta Cake

    Keto Flourless Raspberry Ricotta Cake

    Published: May 26, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 11 Comments

    Jump to Recipe Print Recipe
    Raspberry Ricotta Cake with Text Overlay
    Pinterest pin for Flourless Raspberry Ricotta Cake
    Pinterest graphic for Raspberry Ricotta Cake
    Keto Raspberry Lemon Ricotta Cake graphic with text overlay
    Raspberry Ricotta Cake with Text Overlay

    This Keto Flourless Raspberry Ricotta Cake is a tender gluten-free dessert or breakfast cake made with almond flour and flavoured with fresh or frozen raspberries and lemon. This is a reliable recipe that never fails me!

    A slice of Raspberry Lemon Ricotta Cake on a white plate with the cake on a glass pedestal stand behind.

    This Flourless Raspberry Lemon Ricotta Cake came out of my oven today. A cheerful cake like this will elevate anyone's mood! And besides, who can resist fresh raspberries?

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Ingredients for Keto Raspberry Ricotta Cake
    • 🥄 Instructions
    • 🔁 Possible variations
    • 🥶 How to store ricotta cake
    • 🗒 More gluten-free cake recipes
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    You won't believe it's gluten-free! This Keto ricotta cake recipe is a favourite in my home, mainly because you'd never guess it was gluten-free. There's no gritty or sandy taste that you may have experienced in some gluten-free cake recipes made with gluten-free flour blends.

    It's easy to vary the flavours. I've made variations of this Italian ricotta cake before, first with this recipe for Flourless Lemon Almond Cake with Blackberry Coulis, and next with Flourless Cherry Almond Ricotta Cake. In late summer, Nectarine Ricotta Cake is a favourite but today I'm sharing Raspberry Lemon Ricotta Cake. This recipe never fails me!

    It makes a delicious dessert! This keto raspberry ricotta cake is tender, it's moist and it has a subtle lemon flavour that complements the berries. It slices beautifully and is delicious with or without a glaze or a dollop of whipped cream.

    So let's bake this low-carb ricotta cake today!

    🛒 Ingredients for Keto Raspberry Ricotta Cake

    Ingredients with labels for Raspberry Ricotta Cake

    ricotta cheese: whole milk ricotta adds flavour and gives the cake a light, spongy texture

    almond flour: superfine ground

    coconut flour: absorbs liquid. Don't substitute another flour here for coconut flour.

    eggs: create structure and stability in the batter and add moisture to the cake

    sweetener: to keep it Keto, or if you're following a sugar-free diet, use Monkfruit sweetener with erythritol. You can also use regular granulated sugar, organic cane sugar, or golden sugar for a non-Keto diet. I used the Golden Monkfruit sweetener in this recipe.

    lemon: for both zest and juice

    pure vanilla extract

    baking powder and sea salt

    fresh raspberries: or frozen, but don't thaw them

    powdered sweetener: powdered Monkfruit or Swerve (or confectioner's sugar) for optional glaze

    A slice of Raspberry Lemon Ricotta Cake with the rest of the cake on a clear glass pedestal

    🥄 Instructions

    Here's a quick overview of what you'll do to make this delicious Keto dessert recipe. Complete instructions are in the recipe card below.

    1. Prepare a baking pan by lining it with parchment paper.
    2. Next, whisk the dry ingredients together, then use a stand mixer or a hand mixer to combine the liquid ingredients.
    3. Once you have combined the wet and dry ingredients, spread half the batter in the baking pan. Arrange half the raspberries on top.
    4. Cover with the remaining batter, smoothing right to the edges of the pan. Arrange the remaining berries on top. This technique prevents the berries from being smushed.
    5. Bake until golden brown, then let cool completely. Drizzle with a simple lemon glaze and serve.
    Add layers of batter and raspberries to a baking pan
    1. Spread half the batter in the pan. Top with berries.
    Cover first layer of raspberries with more batter
    2. Add another layer of batter.
    add a final layer of raspberries to the top of the cake before baking
    3. Add another layer of berries.
    ricotta cake baked until golden brown
    4. Bake until golden brown.

    🔁 Possible variations

    • This ricotta cake can be made with blackberries or blueberries, too. If you love cherry cakes, this Flourless Cherry Almond Ricotta Cake has incredible flavours.
    • Sprinkle the top with a few flaked almonds before adding the glaze if you like.
    • Serve with a dollop of whipped cream or whipped coconut milk.
    A slice of Raspberry Lemon Ricotta Cake on a white round plate with fresh berries and raspberry leaves

    🥶 How to store ricotta cake

    Store this low-carb cake tightly wrapped at room temperature for a day or two. For longer storage, wrap and store in an airtight container in the freezer for up to 3 months.

    This cake is guaranteed to put a smile on your face, cheer you up and make your dessert feel extra special! Enjoy!

    🗒 More gluten-free cake recipes

    • Gluten-Free Blueberry Lemon Coffee Cake
    • Flourless Nectarine Ricotta Cake
    • One-Bowl Flourless Lemon Almond Cake
    • Even Healthier Chocolate Quinoa Cupcakes

    When you make this raspberry ricotta cake, please leave a comment and a star rating below. I love hearing when you've made one of my recipes! Thanks in advance. Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    📖 Recipe

    A slice of Flourless Raspberry Lemon Ricotta Cake with fresh raspberries and raspberry leaves

    Flourless Raspberry Lemon Ricotta Cake

    This Keto Flourless Raspberry Lemon Ricotta Cake is a tender gluten-free dessert or breakfast cake made with almond flour and flavoured with fresh or frozen raspberries and lemon.
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Italian
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 10
    Calories: 274kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • ½ cup butter, softened
    • ½ cup Monkfruit sweetener with erythritol, or pure organic cane sugar, or white or golden sugar,
    • ½ teaspoon pure vanilla extract
    • 4 large eggs
    • 1 cup ricotta cheese, whole milk
    • 1 cup almond flour, finely ground
    • ¼ cup coconut flour
    • 2 teaspoon baking powder
    • ¼ teaspoon sea salt
    • ¾ cup raspberries, fresh
    • 2 teaspoon lemon zest
    • 2 teaspoon lemon juice, freshly squeezed

    Instructions

    • Preheat oven to 325°F.  Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
    • Measure the almond flour, coconut flour, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
    • In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener, lemon juice, lemon zest and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
    • Add ⅓ of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Spread half the batter into the lined pan. Arrange half the raspberries on top, then cover with the remaining batter, smoothing right to the edges of the pan. Arrange the remaining berries on top.
    • Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
    • Trim any slightly brown edges with a sharp knife, if desired. Drizzle with an optional glaze made with ½ cup powdered sweetener and lemon juice, added half a teaspoon at a time until you have a glaze that can be drizzled. Slice into 8 to 10 pieces.
    • Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.

    Nutrition

    Calories: 274kcal | Carbohydrates: 17g | Protein: 8g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 111mg | Sodium: 196mg | Potassium: 168mg | Fiber: 3g | Sugar: 11g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    More Cakes and Cupcakes

    • Gluten-free Gingerbread Cake with Vanilla Orange Frosting
    • Gluten-free Apple Cinnamon Coffee Cake
    • Gluten-free Strawberry Shortcake with Vanilla Cupcakes
    • Mini Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

    Reader Interactions

    Comments

    1. Margo

      July 17, 2021 at 4:41 pm

      5 stars
      Made this today and it turned out beautifully! I love how it's so easy to slice without crumbling! I used my garden raspberries. Thanks for a great cake recipe!

      Reply
      • Elaine

        July 17, 2021 at 4:52 pm

        You're welcome!

        Reply
    2. Louis

      July 16, 2021 at 5:39 am

      I've just made this and it smells lovely but I've got it out the oven and its very wobbly, where have I gone wrong and is there any way to rectify? Many thanks!

      Reply
      • Elaine

        July 16, 2021 at 2:48 pm

        Hi Louis, Wish I was there in your kitchen to help you out! First, I would suspect that you haven't baked it quite long enough. If that's not the problem, I'd check the ingredients. Did you use coconut flour as recommended? (It helps to absorb moisture.) If you used raspberries, did you leave them frozen as recommended? And if none of those suggestions help, I wouldn't be surprised if it sets up nicely once it has cooled. I sure hope this helps you a little!

        Reply
    3. Geraldine Roche

      December 04, 2020 at 2:27 am

      Can I freeze this cake ?

      Reply
      • Flavour & Savour

        December 06, 2020 at 4:07 pm

        Hi Geraldine, Yes, definitely. I wrap it in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Sometimes I cut it into slices and wrap them individually before freezing, too. Just let it thaw at room temperature. Enjoy!

        Reply
    4. Kim

      August 22, 2020 at 3:37 pm

      5 stars
      Amazing!

      Reply
    5. Elise

      May 31, 2020 at 2:09 pm

      5 stars
      We love your cherry almond ricotta cake, so it was a no-brainer that I'd try this raspberry cake too! Absolutely delicious! Turned out perfectly.

      Reply
      • Flavour & Savour

        May 31, 2020 at 2:25 pm

        Thanks so much for letting me know, Elise!

        Reply
        • Bernadette

          October 08, 2021 at 12:16 pm

          Hi. I want to make this cake today, and all I have is granulated Swerve. Will it turn out as well as using Monkfruit with erythritol?

        • Elaine

          October 08, 2021 at 5:03 pm

          Hi, It should be just fine! Swerve has a slight cooling effect on the tastebuds, but it won't affect how your cake turns out. Let me know how you like it with Swerve!

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    Welcome! I'm Elaine

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