Keto Berry Chantilly Cake is a tender vanilla layer cake with fresh berries and a rich chantilly cream frosting. This nut free keto cake is a summer classic!
Summer berry season is in full swing and you want to make the most of it. That’s why you need this keto Chantilly cake in your life! Tender coconut flour cake layered with fresh berries and a light but rich mascarpone frosting.
Have I sold you yet? Well how about this for a testimonial? After giving some to a friend, the first words out of her mouth were “You’re a low carb sorceress! Oh this frosting!”. And she isn’t even keto.
I have to admit, I feel exactly the same way. I am really enjoying creating stellar keto layer cake recipes these days. And this fresh berry chantilly cake is perfect for any spring or summer celebration.
What is Chantilly Cake?
I’d never heard of this cake until a reader emailed me last summer, requesting a keto version. She linked me to a Berry Chantilly Cake on the Whole Foods website. It’s hugely popular and may have its origins in Louisiana.
But this take on chantilly cake may or may not be the original. There is also a version from Hawaii that features chocolate cake layers with a coconut caramel frosting.
While both of them sound delicious, the recipe request was for the berry Chantilly Cake, and that appears to be the most widely known version.
So now I’ve gone and made it keto. And since it’s a coconut flour based cake, it’s also completely nut-free!
How to make Keto Chantilly Cake
Don’t panic when you see the recipe. While there are a lot of moving parts here, it’s not difficult to make at all. Let me walk you through the process a bit.
- This is a coconut flour based cake and for accuracy’s sake, I recommend weighing out your coconut flour. I have also included the volume measurement for those who do not own a kitchen scale.
- Yes, the protein powder is required for a better rise, but you can use egg white protein instead of whey, if you prefer.
- Using egg whites in addition to whole eggs makes the cake lighter in color and texture, which is perfect for a Chantilly cake recipe.
- I used both vanilla and almond extract here but you can simply use vanilla if you prefer. The almond extract gives it something special, though!
- Prepare the berry “syrup” while the cakes are baking. That way, it’s cool and ready when the cake layers are done. You only need to spread this over the bottom and middle layer, not the top layer.
- As always, make sure your cream cheese and mascarpone are properly softened for the frosting. You won’t be able to get it truly smooth otherwise. If you can’t find mascarpone, you can use all cream cheese here.
- The fresh berries go both between the cake layers and on top of the cake. Remember to save enough for garnishing the cake!
Decorating your Berry Chantilly Cake
I do not consider myself a very good cake decorator. I am not deft enough, more do I have the patience, to make perfect rosettes and other fancy frosting creations.
But a berry chantilly cake does not need much more decoration than a few beautiful fresh berries on top.
However, if you want to make it a little special, try doing a swirled pattern on top of the cake, as I did here. I was very pleased at how it came out. I simply put my cake on a turntable, held a spoon to the center of the frosted top, and turned it. You do need to move your spoon outward from the center as you turn.
It’s a super simple decorating technique that looks so elegant!
How to store keto Chantilly Cake
This is a cake that must be kept cool at all times. The mascarpone Chantilly frosting gets very soft when left out of the refrigerator. It’s also much easier to cut into nice slices when chilled.
And all of those fresh berries can go mushy pretty easily when subjected to warm temperatures.
To store the leftovers simply place plastic wrap over the cut edges of the cake. Leave the rest exposed and keep refrigerated.
More keto nut-free recipes
- Keto Banana Muffins
- Keto Mocha Mini Muffins
- Keto Rosemary Parmesan Crackers
- Chewy Keto Bagels
- Nut Free Keto Cheesecake
- Keto Flourless Chocolate Cake
Keto Chantilly Cake
Ingredients
Cake:
- 96 grams coconut flour, (about 3/4 cup plus 2 tbsp)
- 3/4 cup (136.5 g) Swerve Sweetener
- 1/3 cup (36 g) whey protein powder
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 4 large egg whites
- 1/2 cup (113.5 g) melted butter
- 1/2 cup (118 g) unsweetened hemp milk, (or a mix of cream and water)
- 1 tsp vanilla extract
- 1 tsp almond extract
Berry "Syrup"
- 1/4 cup (36 g) chopped strawberries
- 1/4 cup (30 g) raspberries
- 1/4 cup (59.15 g) water
- 2 tbsp powdered Swerve Sweetener
- 1/4 tsp glucomannan , (or xanthan gum)
Frosting
- 8 ounces (226.8 g) cream cheese, softened
- 8 ounces (226.8 g) mascarpone, softened
- 3/4 cup (136.5 g) powdered Swerve Sweetener
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup (238 g) heavy whipping cream, divided
Additional Berries (filling and garnish)
- 1/2 cup (72 g) sliced strawberries
- 1/2 cup (60 g) raspberries
- 1/2 cup (74 g) blueberries
Instructions
Cake
- Preheat the oven to 325F and grease three 8-inch metal cake pans well. Line the bottoms with parchment paper and grease the paper.
- In a large bowl, whisk together the coconut flour, sweetener, whey protein, baking powder, and salt. Stir in the eggs, egg whites, melted butter, hemp milk, and extracts until well combined and the batter is smooth.
- Divide the batter evenly among the three prepared pans and spread to the edges. Smooth the tops. Bake 25 to 30 minutes, until lightly browned around the edges and the tops are firm to the touch.
- Remove from the oven and let cool completely in the pans, then run a sharp knife around the insides of the pans and flip the cake layers out.
Berry Syrup
- While the cakes are baking, combine the berries and water together in a small saucepan over medium heat. Bring to a boil, then reduce the heat to a simmer.
- Cook until the berries are soft enough to be easily mashed up. Remove from heat and stir in the sweetener, mashing as you go. Stir in the glucomannan and let sit to thicken.
Chantilly Frosting
- In a large bowl, beat the cream cheese and mascarpone together until smooth. Beat in the powdered sweetener until well combined.
- Beat in the extracts, then beat in 1/4 cup of the heavy cream to lighten the mixture.
- In another large bowl, beat the remaining cream until it holds stiff peaks. Fold into the cream cheese mixture until well combined.
To assemble the cake
- Place one layer of cake on a cake platter, and spread with 1/2 of the berry syrup. Then spread with 1/4 of the frosting and arrange 1/3 of the berries. Repeat with a second layer of cake.
- Place the final layer of cake on top and spread the top and the sides with the remaining frosting (you will not do any berry syrup on this layer). Top with the remaining berries.
- Refrigerate at least 1 hour to firm up the frosting.
Video
Nutrition
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Could I use this as a base for a pecan upside down cake?
I am looking at the receipt you just emailed me for Chantilly cake . I am a baker , 3/4 of cup of flour does not same like enough flour
YOu’ve clearly never worked with coconut flour… https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/
Please put everything you think you know about baking aside. It will not help you with keto baking.
Every time I make this it is a big hit. Today I need to make it to travel well so would like to bake in a 9×13 pan. Any suggestions for how long I should bake it? It would be in a glass pan. Thanks so much for all you do for us keto folks!❤️
You will just need to keep a close eye on it.
This cake is AMAZING! The steps took some time, but they aren’t difficult. Thank you so much for this recipe!! I made it last night for my birthday, and it’s a HUGE hit!!
I made this cake for a dear friend’s birthday late last year. The cake’s presentation was enhanced only by its delicate flavor. It was thoroughly enjoyed by all the participants.
Carolyn, I have made literally dozens of your recipes, and have never been disappointed. This one, however, KNOCKED MY SOCKS OFF. Holy cripes, woman… just amazing. It was so good that I just offered to bake it for my sister’s upcoming wedding. (Now I just need to do the calculation to try it in 10” pans so as to accommodate the size of her wedding party. I think doubling the recipe will be about right. Wish me luck. 🙂
Thank you for all you do for this community. I’m a T1D and am so grateful for the work you put into this site.
Fantastic to hear! Thanks for your comment. <3
Just an update: In practicing for my sister’s wedding I made this cake again, but wanted to scale up its size and impressiveness. I’m happy to report that doubling the recipe results in 4 beautiful 10” cakes, which made for a wonderful-looking (and tasting!) 2nd trial run. The only alteration I made was to make a bit more than double the jam, since I really love it and wanted a thicker amount between layers. I will make the final wedding cake on Monday and feel entirely certain that it will be a huge hit. Thank you again!
That’s fabulous. What a lovely thing to do!
I’ve made this wonderful cake several times and will be making it for a joint birthday party this coming weekend. I have a friend who is a SUPREME cook and he says that whenever someone says something is a “keto recipe”, he cringes, unless I make it! A great compliment from this very accomplished cook! He even ate his wife’s share of this cake. How long do you think it can store in the frig before the using date?
This looks fabulous! Do you think this cake recipe would be a good choice to make Keto Twinkies, Or is there another that would be better? Thanks.
My cake is in the oven. This is the third time I am making this Wonderful cake. First 2 times I used Egg White Protein, today I used Equip Prime Vanilla Protein powder as i wanted to use it up and have my fingers crossed it will still be wonderful! Has you tried this type of Protein powder?
Very good – easier to make than I thought!
I was the one who sent the request, and I can’t thank you enough! This is my absolute favorite cake ever!
Sandy
So good to hear from you!
I have made this cake several times and I have to tell you it is TO DIE FOR!!! I LOVE IT, My Whole Family Does! It is hard to believe it is keto! Thank You for being Such a Fabulous Chef!
looks fabulous!
can you make the layers, cover and store, then doing the berry filling and frosting later in the day?
Yes, that should work!
thanks! I made the layers and completed the cake later in the day. I served it to 10 people who are mostly non keto, it received rave reviews! I would rate this 10 Stars, it’s beautiful and truly fantastic in taste and appearance. It definitely is on the “special occasion” desert list now!
Excellent cake!