Keto Berry Chantilly Cake

If you miss stopping by a bakery for a fancy layer cake, you are going to love this keto berry chantilly cake.

Traditional bakery cakes are usually loaded with regular sugar and refined flour, which makes them impossible to enjoy when you eat low carb.

I wanted to create a dessert that gives you that soft vanilla crumb and fluffy cream without kicking you out of ketosis.

The mascarpone and cream cheese frosting holds up beautifully between the layers of fresh berries.

It looks impressive on a serving plate, but making it at home is much simpler than you might think.

Why You’ll Love This Recipe

Bakery Quality Taste – This tastes just like the famous grocery store version without all the sugar and guilt.

Ultra Moist Crumb – Sour cream and almond milk keep every bite tender, fluffy, and never dry.

Luxurious Whipped Frosting – Mascarpone and heavy cream create an incredibly rich, cloud-like frosting that holds its shape perfectly.

Burst of Berry Flavor – A warm raspberry jam glaze infuses sweet, fruity flavor into every single layer.

Recipe Ingredients

For the Cake

• 2 1/2 cups Superfine Blanched Almond Flour
• 1/4 cup Coconut Flour
• 3/4 cup Granulated Erythritol Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Softened
• 4 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 1/4 cup Unsweetened Almond Milk
• 2 tsp Vanilla Extract
• 1/2 tsp Almond Extract

For the Chantilly Cream

• 4 oz Cream Cheese, Softened
• 3/4 cup Powdered Erythritol Monk Fruit Sweetener
• 8 oz Mascarpone Cheese, Cold
• 2 cups Heavy Whipping Cream, Cold
• 1 1/2 tsp Vanilla Extract
• 1/2 tsp Almond Extract

For the Berries

• 2 tbsp Sugar-Free Raspberry Jam
• 1 tbsp Warm Water
• 1 cup Sliced Strawberries
• 3/4 cup Raspberries
• 1/2 cup Blueberries

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt until no lumps remain.

Step 3

In a large bowl, beat the softened butter and granulated sweetener for 2-3 minutes until pale and fluffy. Beat in the eggs one at a time.

Mix in the sour cream, almond milk, vanilla extract and almond extract. The batter may look slightly curdled at this point, which is completely normal.

Step 4

Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Divide the batter evenly between the pans and smooth the tops.

Step 5

Bake for 25-30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.

Step 6

For the Chantilly cream, beat the cream cheese and powdered sweetener until completely smooth. Add the cold mascarpone and beat briefly, just until combined.

Pour in the cold heavy cream, vanilla extract and almond extract. Whip on medium-high speed for 2-3 minutes until thick, stiff peaks form. Stop as soon as the cream holds its shape so it stays silky.

Step 7

Stir the raspberry jam with the warm water and brush it over the top of both cake layers. Place one layer on a serving plate, spread with about one third of the cream and scatter half of the berries on top.

Step 8

Add the second cake layer and cover the top and sides with the remaining cream. Pile the rest of the berries on top and chill for at least 2 hours before slicing.

Tips

Sift Your Dry Ingredients

Almond flour and coconut flour love to clump together in the bag. I recommend sifting them through a fine mesh strainer or whisking them very thoroughly before adding them to your wet mix.

This prevents dry, dense pockets inside your cake layers. It also gives your baked sponge a much softer, lighter texture.

Watch Your Dairy Temperatures

For the Chantilly cream, you need your cream cheese soft but your mascarpone and heavy cream completely cold.

Soft cream cheese beats smooth without lumps, while cold mascarpone keeps the frosting stable and thick.

If your kitchen is warm, I like to pop the mixing bowl and beaters in the freezer for ten minutes before whipping.

Pat the Berries Completely Dry

Wash your fresh fruit early and let it dry thoroughly on paper towels before assembling the cake.

Any extra water left on the berries will make the cream break down and cause your cake layers to slide around.

More Recipes

• Keto Layered Berry Cheesecake Jars
• Keto Mini Pavlovas with Berries
• Keto Strawberry Crunch Cake
• Keto Strawberry Shortcake Cups
• Keto Tres Leches Cake

Frequently Asked Questions

Can I use frozen berries instead of fresh berries?

Fresh berries work best because frozen fruit releases a lot of extra liquid as it thaws.

That extra moisture will thin out your Chantilly cream and cause the berry colors to bleed into the frosting.