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Raspberry Lemon Poppy Seed Snacking Cake (RK Product)

Serves 16

Grab all of your friends and have a snack….of cake! Sweetened with ingredients that will not bring your energy down, and flavored with our uniquely designed Raspberry Lemonade Shift D-BHB powder, this is one snack that will rev you up! 

Prep Time: 15 minutes

Cooking Time: 45 minutes  



2 ½ cups almond flour

1 cup coconut flour

1 cup monk fruit sugar

2 teaspoons baking powder

¼ teaspoon fine sea salt

¾ cup unsalted butter, room temperature + 2 Tbs. to grease pan (16 tablespoons or 2 sticks) 

5 large eggs, room temperature

8 ounces plain cream cheese, room temperature

1 teaspoon pure vanilla extract

2 tablespoons poppy seeds

Raspberry Middle Layer:

1 cup sugar-free raspberry jam

1 packet of Real Ketones Raspberry Lemonade Shift D-BHB powder 


½ cup powdered monk fruit 

6 ounces plain cream cheese

⅔ cup heavy whipping cream

1 packet of Real Ketones Raspberry Lemonade Shift D-BHB powder 

½ teaspoon pure vanilla extract

⅛ teaspoon fine sea salt

2-3 drops of red food coloring to create a pink hue


Poppy seeds 


Preheat the oven to 350 F (175 C).

Mix the almond flour, coconut flour, granulated monk fruit, baking powder, and sea salt in a large bowl. 

Mix the room temperature butter, eggs, cream cheese, vanilla extract, and poppy seeds in a separate bowl with an electric mixer until well-combined and fluffy. Fold in the dry ingredients until everything is well-combined.

Grease a 9x13” cake pan with butter. Pour the batter into the pan and make sure it is level.

Bake in the oven until the top of the cake is golden in color and a toothpick pierced in the center comes out clean, or for about 45 minutes. 

While the cake is baking, mix the sugar-free raspberry jam and the Real Ketones Raspberry Lemonade Shift powder in a mixing bowl. Set aside to use later. 

Remove from the oven and let the cake completely cool on a wire rack. When cool, carefully flip them upside down out of the pan onto a large cutting board. Carefully slice the entire cake in half so that there are two layers. Spread raspberry jam and Real Ketones Raspberry Lemonade shift mixture on one of the layers (the cut side of the bottom layer, not the top side of the top layer), then place the second layer on top so that it appears to be one cake with a raspberry layer in its center. 

Mix the frosting ingredients in a bowl with an electric mixer. 

Frost the cake and garnish with poppy seeds. 

Serve between 16, storing any leftovers in an airtight container for up to 3 days. 


Calories: 362

Carbs: 19

Net Carbs: 14

Protein: 9

Fat: 32