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!

Titled Image of a Keto Chantilly Cake on a white cake platter, topped with fresh berries

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!

Top down photo of Berry Chantilly Cake with swirls in the frosting and a garnish of fresh berries.

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!

A slice of keto chantilly cake being taken out of the whole cake on a spatula

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!

A slice of keto chantilly cake on a white plate over a rose pink tablecloth. The rest of the cake is in the background of the photo on a white cake plate.

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.

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