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This beautiful lemon-raspberry cream cheese cake is proof that you dont have to give up dessert when you go keto. Cream cheese combined with eggs and almond flour gives this cake a moist, dense texture that is luscious and even more satisfying than a traditional Bundt cake. You can ice this cake with the lemon cream cheese frosting for an impressive dessert, or simply slice and serve with a side of cream cheese for a special breakfast treat.

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Serves 8

Active prep time: 15 minutes

Cook time: 25 minutes

  • 1/2 cup butter or ghee, at room temperature

  • 7 tablespoons cream cheese, at room temperature

  • 1/2 cup granular erythritol

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon fine Himalayan pink salt

  • 2 large eggs, at room temperature, lightly beaten

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated lemon zest

  • 2/3 cup almond flour

  • 1/2 cup raspberries

For the icing:

  • 2 tablespoons cream cheese

  • 1 teaspoon vanilla extract

  • 1 teaspoon fresh lemon juice

  • 1/2 cup powdered erythritol

Top with:

  • 1 to 2 tablespoons of toasted, sliced almonds


  1. Generously coat a 3-cup Bundt pan with cooking spray. In a medium bowl, with an electric mixer, beat the butter on medium speed for 30 seconds. Add the cream cheese and beat 1 minute more. Add the erythritol, baking powder, and salt. Beat 1 minute or until well combined. Add the eggs and beat well. Beat in the vanilla and lemon zest. Beat in the almond flour just until combined. Gently fold the raspberries into the batter. Spoon the batter into the pan.

  2. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the pan on the trivet.

  3. Secure the lid on the pot and close the pressure-relief valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, quick-release the pressure. Carefully remove the pan and trivet from the pot. Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the rack to cool completely.

  4. Meanwhile, make the icing: in a small bowl, with an electric mixer, beat the cream cheese on medium speed for 30 seconds. Beat in the vanilla and lemon juice. Gradually beat in the powdered erythritol until smooth. Beat in water, 1 teaspoon at a time, until the icing is of drizzling consistency. Drizzle the cake with the icing and sprinkle with almonds.

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8 servings, per serving:

  • Calories: 451

  • Fat: 44g

  • Protein: 9g

  • Total Carbs: 29g

  • Fiber: 2g

  • Erythritol: 21g

  • Net Carbs: 6g

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