Recipe | Keto Cake with raspberries and mascarpone cream

Today, we’ve a new recipe for you; a delicious keto cake with mascarpone cream and raspberries that everyone will enjoy. No one notices that the lowcarb cake has hardly any carbohydrates. The cake has a lot of good fats, makes you satisfied for a long time, increases ketosis and is perfect for the ketogenic diet!

Ingredients for the base (20cm springform pan):


  1. Preheat the oven to 175°C
  2. Whisk the eggs with the erythritol until the mixture is fluffy
  3. Melt the butter and add to the remaining ingredients and mix to a dough. A firm mass will be formed
  4. Cover the baking pan with backery paper
  5. Bake the base for approx. 20-30 minutes at 175°C top-lower heat.
  6. After 20 minutes, check with a wooden stick and bake for another 5 or even 10 minutes if needed.
  7. Stay close to the oven and regulate the temperature. The cake should not turn black
  8. Leave and let the cake cool down
  9. Cut off the top half and crumble in a bowl and set aside

Now we are going to make the mascarpone cream!


  • 25g high-quality fish gelatine (fish collagen)
  • 200g mascarpone (only mascarpone or only cream cheese also works)
  • 300ml cream
  • 2-3 tbsp erythritol or 10-20 flavour drops vanilla, cheesecake or whatever you like – try the mixture and add sweeteness to your liking
  • 100-200g raspberries


  1. Prepare the gelatin according to the instructions on the package
  2. Mix the mascarpone, cream and sweetener
  3. Gradually add the cold mixture to the warm gelatine and mix everything together
  4. Cover the bottom half of the almond base with the raspberries
  5. Then pour the filling on top of it
  6. Crumble the remaining crumbled pastry on top
  7. Put the cake in the fridge for 3-5 hours until the filling is firm
  8. Loosen the cake from the baking pan by cutting along the edges with a hot and wet knife
  9. Remove the cake from the baking pan and remove the ring


Claudia / KetoLiebe

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