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
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I don’t have 3 8 inch metal cake pans so have you maybe tried it in a different sized pan? I really want to make this cake for my birthday today but don’t want to go buy new pans.
I want to make this as a belated bday cake for myself. I make my own cake because noone else has thought to give a recipe of Carolyn’s to someone they know who likes to bake or to a bakery who might bake it if you give the ingredients and a recipe. to those of you who have not tried Carolyn’s recipes… do it and sign up for them to come to your inbox. Its my favorite email to open… no stress and sometimes it feels like I ate the cake or cookie or whatever just by reading about it. then you won’t have to find
her later. Also, her savory stuff and spice recipes are awesome too. My boyfriend who can eat sugar thinks her dry rub for steak, ribs, etc/
is better than any he has ever had… so I make a batch for his house too.
I wish I could give more than 5 stars for the frosting! ! ! ! ! Absolutely delicious. I wanted to eat just the frosting! The rest of the cake is good also, but the frosting, OH MY!
Can’t wait to serve this desert to my non keto guests tomorrow. I couldn’t put the berry syrup on the cake as one of the guests doesn’t like fruit, but it will be on the table with the cake.
I had my non keto husband try the frosting by itself. He liked it. Then I had him taste it with a strawberry, I wish you could have seen his eyes light up!
Thank you for this recipe!
Everyone enjoyed the cake! Thanks!
My rating is a bit premature since I haven’t baked it yet but having done some keto baking previously it should be great.
I was hoping for advice if there are flaws in my plan…… I am making this for a birthday but have to travel 600 miles. My plan is to bake and freeze the cake layers, make the berry syrup and frosting at home and transport everything in a cooler to assemble once I arrive. My aunt was a professional baker and her gift to the nieces and nephews was their wedding cake – this is what she did when having to travel rather than worry about moving a giant decorated cake. Someone commented that the cake can be frozen so I’d appreciate anyone pointing out why my plan might not work. Thanks!
The cake layers will be great, as will the syrup. Make sure the frosting doesn’t become frozen as it may separate and curdle. You can keep it cool but let it come to room temperature before trying to frosting the cake.
I was nervous about trying this cake because I am not a fan of coconut flour desserts, but after how amazing your devil’s food cake turned out, I wanted to try a white cake. Oh, my gosh, this cake is devine and that frosting is so light and creamy. The almond extract pairs perfectly with the coconut and berry flavor that you really can’t detect the coconut. I ran out of berries, so had to use freeze dried for the middle and they worked great. I also subbed more cream cheese, butter, and HWC for the mascarpone. This cake hits all the marks and would be a great cake to bring to impress guests. Thank you so much!