Raspberry Almond Skillet Cake

This low carb, keto-friendly Raspberry Almond Skillet Cake is a dream of a cake, to eat and to make. Sweetly scented with almond flavor throughout, it is studded with raspberries and the crunch of almonds. It is a perfect, quick, easy, and customizable everyday cake. As good with a cup of coffee for breakfast as it is with a dollop of whipped cream or creme fraiche for dessert. It would be a great choice for a holiday brunch!

The Inspiration

I was looking for an easy, everyday snack cake to make. I don’t eat sweets and baked things all the time, so when I do, they have to be great! And this is just that… in fact, it’s so good that I ate almost all, ok, ALL of this cake by myself.

I have been making my way through Carolyn Ketchum’s cookbook, The Ultimate Guide To Keto Baking, trying to expand my keto baking skills. There I saw her recipe for Rhubarb Almond Skillet Cake and decided I had to make it… this is essentially that, with a few alterations like raspberries and vanilla bean paste.

The Ingredients

The stars of this cake are the fresh raspberries and almonds. But it is the almond extract which really makes it for me, infusing the cake with it’s rich flavor.

The base of the cake is made with the usual cake making ingredients: flour (in this case almond flour), sugar (in this case granulated sugar alternative), baking powder, butter, vanilla, and eggs.But this recipe also uses unflavored whey, something which I did not have in my pantry until I started the keto diet. Unflavored whey is a protein powder derived from dairy, which replaces the protein bonds which gluten forms. It helps create baked goods which are fluffier and lighter. It is added to a number of keto baking recipes, so I now consider it an essential ingredient to have on hand. To see more of my baking essentials click here.

The Steps

This is an easy cake to prepare, I love that it is baked in a skillet. The best part is decorating the top with the raspberries.

1. Preheat the oven to 325°F.
2. Grease a 10 inch cast iron skillet really well. I used butter, I always use butter when I can for baked goods.
3. In a medium bowl, whisk together the dry ingredients: almond flour, whey protein powder, baking powder, and salt.
4. In a large bowl, beat the butter and the sugar until they are light and fluffy. Add the eggs, the almond extract, and the vanilla. Beat to combine.
5. Next, add half the almond flour mixture to the wet mixture, stir to combine. Add the almond milk and mix, then add in the rest of the almond flour. 
6. Gently fold in one cup of the raspberries. Spread the batter in the skillet and smooth the top.
7. Take the remaining raspberries and dot them around the top of the cake. Sprinkle (or take your time and place) the sliced almonds on top of the cake. I filled in the gaps around the raspberries. Then gently press them down to stick into the cake a bit.
8. Bake for 45 to 50 minutes. The edges should be slightly golden and a cake tester should come out clean.
9. Remove from the oven and let cool for 20 mintutes.
10. Dust with powdered sugar alternative, or powdered sugar.

The Results

This Raspberry Almond Skillet Cake is really so so good. I was thrilled with the almond flavor that pervades it. I really did eat the whole thing… having bites here and there throughout the day. So I would have to say that, in addition to being a great cake for holidays or brunch, it also makes a great snack cake. Especially as it is low in carbs and keto-friendly!

Looking for something a little more decadent? Try my Molten Hot Chocolate Cake with Peppermint Whipped Cream.

If you make this Raspberry Almond Skillet Cake be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

How To Make: Raspberry Almond Skillet Cake