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–+ servings

Keto Berry Chantilly Cake

This delightful cake is an impressive dessert for any celebration. It is completely low carb and keto friendly.
Keto Berry Chantilly Cake
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 542 kcal
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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

Equipment

  • two 8-inch round cake pans
  • electric hand mixer or stand mixer
  • parchment paper

Instructions
 

  • Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt until no lumps remain.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 542kcalCarbohydrates: 13gProtein: 10gFat: 50g
Keyword berry cake, chantilly cake, keto dessert, low carb
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