This Keto Berry Chantilly Cake is a low carb version of the original Chantilly cake, featuring layers of moist almond flour cake filled with fresh berries and whipped mascarpone cream. This delectable keto-friendly version has all of the cabinet of the classic but is low in carbs. The texture of each bite is creamy and light filled with natural sweet berry goodness without that added sugar. The icing on top is the decadent, velvety Chantilly cream that contrasts with the light and airy-ness of the sponge making this cake perfect for any celebration, from birthdays to parties! Whether you’re living that keto life or just in need of a guilt-free treat, this cake won’t disappoint with its taste and texture, not to mention its colourful look. It’s elegance at its best – all health and indulgence packed in one!
Keto Berry Chantilly Cake Recipe
And now that we know what makes this Keto Berry Chantilly Cake so hard to resist, let’s take an even closer look at how it is made! We’ll talk about what you need to make it, what to use as serving dishes and the simple ‘turn by turn’ directions for this low carb beauty! You’ll also learn the calorie count, serving size and time commitment up-front to help you determine whether this is something that fits into your baking schedule. From beating a fluffy keto sponge to layering it with silken Chantilly cream and fresh berries, each step is one closer to perfection. So pull out your mixing bowls, spatula and whisk — we’ve got some baking to do!
Keto Berry Chantilly Cake
Ingredients
Equipment
Method
- Prepare the Cake Batter: Preheat oven to 350 degrees F (175 degrees C). Beat butter until light and fluffy in a large bowl. Add eggs one at a time, then blend in almond milk and vanilla extract.
- Combine Dry Ingredients: Combine almond flour, coconut flour and baking powder in a bowl. Slowly add to the wet mixture and mix well.
- Bake the Cake: Pour into greased cake pans and bake for 25–30 minutes or until golden. Cool them completely on a rack.
- Make the Chantilly Cream: Beat heavy cream, mascarpone and powdered sweetener until soft peaks form.
- Assemble the Cake: Slice cooled cake and layer between and top with Chantilly cream and berries. Chill before serving.
Notes
- Room temperature ingredients are best for a smooth batter.
- You don’t want to overdo it, or the cake will become heavy and dense.
- For best texture, chill the bowl before whipping cream.
- Always allow cakes to cool to room temperature before frosting, so you can avoid slippage.
- Sweeten with erythritol for that classic sweet taste but without the carbs.
Keto Berry Chantilly Cake Nutrition
| Nutrient | Amount |
| Calories | 260 kcal |
| Fat | 23 g |
| Protein | 8 g |
| Total Carbs | 6 g |
| Fiber | 3 g |
| Net Carbs | 3 g |
Frequently Asked Questions
Ques: Can I use frozen berries?
Ans: Yes, but thaw and drain them first to avoid sogginess.
Ques: Is mascarpone necessary?
Ans: You can replace it with cream cheese, but the texture will be slightly denser.
Ques: How long can I store this cake?
Ans: Keep refrigerated for up to 4 days.
Ques: Can I make it dairy-free?
Ans: Yes, use coconut cream and dairy-free butter alternatives.
Ques: Is this suitable for diabetics?
Ans: Yes, it’s sugar-free and low in carbs, making it diabetic-friendly.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.