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Raspberry Lemonade Cake

We love the combination of raspberries and lemon so we created this cake that is bursting with fresh flavor without the extra carbs! Make this for your next social gathering and enjoy sharing it with your guests!


Prep Time: 15 minutes

Cooking Time: 1 hour




5 large eggs

¼ teaspoon cream of tartar

6 tablespoons butter, melted

1 teaspoon pure vanilla extract

4 ounces plain cream cheese, softened

1 cup almond flour

¼ cup brown (Any sugar free sweetener of your choice)

2 teaspoons baking powder

1 Real Ketones Raspberry Lemon Shift stick


2 tablespoons butter, softened

4 ounces plain cream cheese, softened

1 tablespoon heavy whipping cream

2 tablespoons confectioners’ erythritol

½ teaspoon pure vanilla extract

1 Real Ketones Raspberry Lemon Shift stick

10 fresh raspberries


Fresh raspberries

Lemon slices 

Keto-friendly sprinkles 


Preheat your oven to 350 degrees Fahrenheit. 


Grease two round cake pans with coconut oil and set aside.


Separate the eggs into two bowls. Add the cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.


Add melted butter, vanilla, cream cheese and the brown (Any sugar free sweetener of your choice) to the egg yolks and mix very well. Add baking powder and almond flour and mix very well.


Fold the egg whites into the almond flour mixture until well-combined.


Pour half of the batter in one pan and half of the batter in another pan. 


Bake in the oven for 20 minutes, or until a toothpick entered into it comes out clean.


Allow the cakes to completely cool before removing from the pans and flipping each cake upside down onto a plate. 

While the cakes are cooling, prepare your frosting.


Pulse the frosting ingredients together very well in a food processor. Frost each cake and stack one cake on top of the other. Garnish with fresh raspberries, lemon slices and sprinkles. 


Serve between 12, storing any leftovers in an airtight container in the fridge for up to 5 days.



Calories: 228

Carbs: 15

Net Carbs: 13

Protein: 6

Fat: 20