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Keto Berry Chantilly Cake

Keto Berry Chantilly Cake

A low-carb, sugar-free version of the classic Chantilly cake layered with luscious cream and fresh berries. Perfectly indulgent yet keto-approved!
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • ½ cup butter (softened)
  • ½ cup erythritol or monk fruit sweetener
  • 4 large eggs
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla extract
Chantilly Cream
  • 1 cup heavy cream
  • ½ cup mascarpone cheese
  • ¼ cup powdered sweetner
  • Mixed fresh berries (strawberries, blueberries, raspberries)

Equipment

  • 1 Mixing bowls
  • 1 Whisk
  • 1 Electric Mixer
  • 1 Cake pans (two 8-inch)
  • 1 Cooling rack
  • 1 Spatula
  • 1 Measuring cups and spoons

Method
 

  1. 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.
  2. Combine Dry Ingredients: Combine almond flour, coconut flour and baking powder in a bowl. Slowly add to the wet mixture and mix well.
  3. Bake the Cake: Pour into greased cake pans and bake for 25–30 minutes or until golden. Cool them completely on a rack.
  4. Make the Chantilly Cream: Beat heavy cream, mascarpone and powdered sweetener until soft peaks form.
  5. 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.