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 ¾ cup plus 2 tbsp)
- ¾ cup Swerve Sweetener
- ⅓ cup whey protein powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- 4 large egg whites
- ½ cup melted butter
- ½ cup unsweetened hemp milk (or a mix of cream and water)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Berry "Syrup"
- ¼ cup chopped strawberries
- ¼ cup raspberries
- ¼ cup water
- 2 tablespoon powdered Swerve Sweetener
- ¼ teaspoon glucomannan (or xanthan gum)
Frosting
- 8 ounces cream cheese softened
- 8 ounces mascarpone softened
- ¾ cup powdered Swerve Sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup heavy whipping cream divided
Additional Berries (filling and garnish)
- ½ cup sliced strawberries
- ½ cup raspberries
- ½ cup 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 ¼ 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 ½ of the berry syrup. Then spread with ¼ of the frosting and arrange ⅓ 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.
Kasia Pasek says
How wonderful is the cake!!!! i am really inspired by your art in baking!
Thank you so much for all wonderful recipes and tips you share!
Therese says
Is this Chantilly cake gluten free?
Carolyn says
Yes. Almost all of my recipes are gluten free.
Nicole says
Is it possible to use a keto protein powder with collagen instead of the whey protein?
Carolyn says
Sadly, no. Collagen will make it gummy and hard to cook through properly.
Linda says
I read everything and didn’t see this question or answer to my question.
I don’t do well with whey so may I use the egg protein powder? I have purchased it already for another one or two of your recipes. Thank you.
Carolyn says
Yes, that should be fine.
Amy Pontillo says
I cannot believe how amazing and beautiful this cake turned out. I have a pre-diabetic family w/ nut allergies and this cake was perfect for what I needed for a birthday. Thank you so much for this recipe!
Amy Pontillo says
I forgot to give 5 stars!!!
Carolyn says
So glad you enjoyed it!
Gabriela Martinez says
Hi Carolyne
Thanks for the recipe
I’m wondering if I could replace or omit the protein powder. I live in Colombia and here is not that common
Thanks
Gaby
Carolyn says
Yes, but your cake won’t rise quite as nicely.
Marcy says
I already reviewed this recipe, but I made the cake again for a brunch I hosted last weekend, and it was a huge hit, so I just needed to post again. It’s so stunningly beautiful. One of the women came up to and said, “Is that a Chantilly Cake???” She’s not keto, but she tried it, and didn’t know the difference. It was a brunch for 20, so I also made the Caramel Praline Cake, the Marble Cheesecake, and the Samoa Bundt cake. All went over well!
Lucy says
This cake is just what the doctor ordered! Made it for my MIL’s birthday. I doubled the Berry “syrup” and brushed cake layers with sugar free simple syrup.
It was delicious! Everyone had seconds.
Christy says
If I want to make this in one layer in a 9×13 or 9 inch round cake, should I change anything? Thanks.
Marcy says
Another winner! I had a large family group for a sit down lunch today and I made this cake for dessert. This is a stunning cake that is designed to impress! It’s just as beautiful after you slice it, and, of course, it’s delicious. Everyone raved about it. Even my 40 great old son who is skeptical about keto food says it tasted like the real thing. Since it was a larger group, I also made the Samoa Bundt cake and salted caramel ice cream. The Bundt cake is also a beautiful presentation and the caramel is amazing. These recipes seem complicated but if you follow the steps, it’s quite doable. This is why Carolyn is always my go to for keto baking!
Ting says
Hello. Great recipe indeed! Definitely would love to try this later. Can the coconut flour be substitute for almond flour? Can I use unsweetened almond milk to replace the hemp milk? Thank you.
Carolyn says
You can never replace coconut flour with almond flour without changing the whole recipe. However, you can use THIS cake for the layers instead: https://alldayidreamaboutfood.com/keto-vanilla-birthday-cake/#recipe
Cass says
A wonderful recipe to share with my non-keto family. O used 8″, 7″ and 6″ pans because that’s what I have so this is now Nanna’s Strawberry Mountain birthday cake ????
Uduak says
Can I use phsyllium husk powder instead of xanthan gum?
Carolyn says
That’s not a very good replacement, I am afraid.
Jenny says
I have made and loved this cake before as written. But, we are having a casual family gathering and I’m thinking of making it as a sheet cake in my 10×15 pan. I think this should work, but do you think I need to make any changes (other than bake time of course!). Thank you.
Kimberly says
Delicious and beautiful cake! I used all blueberries because it’s that time of year. I really love Carolyn’s recipes.
Jessica says
Hi, I made this cake this weekend and the flavor was phenomenal. The cake however was a little dry and crumbly. I’m positive it was something I did and not your recipe. I was wondering if you could help me pinpoint what I may have done wrong with the cake. I used isopure unflavored protein powder. I purchased a kitchen scale to weigh the coconut flour. I used Bob’s Red Mill Coconut flour. I didn’t have hemp milk so I used half cream/ water. I’m wondering if I possibly cooked it too long. I cooked it 28 mins. I’m thinking that I probably should have taken it out at 25 mins. The edges were golden brown, but the top of the cake really didn’t have much color to it. I would like to try it again and hopefully have better results. Any pointers are appreciated. Thanks!
Carolyn says
Hi Jessica, i think you are spot on. The thing that’s so hard to nail in baking (even conventional baking) is oven temperatures. They’re all very different and distribute heat differently. The way I get it right is by touching the top of my cake frequently as it’s getting close to being done. The MINUTE it feels firm to the touch, with no softness underneath is the minute I take it out.
Also… pan color makes a difference too. Dark pans tend to cook things through faster.