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.
Cory says
Chantilly success! Made this beauty today, and it does not disappoint! Although, my cake shape and decoration isn’t nearly as lovely as Carolyn’s— the way this cake came together in the end was so rewarding! The marscapone was the perfect addition to the light as a feather cream cheese frosting, and the berry flavors with hint of Almond marry so well throughout! This cake is well worth the effort and is sure to please more than just the keto palate. Thanks, Carolyn!
Carolyn says
So glad you liked it!
Chandra says
Hope to make this soon, as it looks delicious. But with the almond extract, doesn’t that make it no longer nut free??
Carolyn says
Yes, true… but the almond extract is completely optional if people need to do nut-free, since it’s just a flavouring and doesn’t affect the outcome of the cake.
Sydney Lee says
I absolutely love all you do and your website!!!! Can’t wAit to make this for the holiday weekend. I tried to see other comments but couldn’t find my answers- instead of hemp milk, can unsweetened vanilla coconut milk be used- or if using part cream/water, what are the measurements of cream/water please? 2) can vanilla extract be subbed for the almond flavoring? Thank you for your talents!!!
Carolyn says
YEs any non-nut milk is fine. And do what extracts you like best!
Elizabeth says
Can I bake this with two 9 inch pans? I didn’t know if the third layer was a texture thing? Thanks!
Carolyn says
You can but consider the square area of the pans. Three 8 inch pans have a larger area than two 9 inch pans, which means your batter will be deeper in your pans and take longer to bake.
Thea says
Made this for a birthday cake for my daughter in law. As we are all part of a Keto family, we kept it Keto. This is/was by far the most delicious of all the Keto desserts/cakes. Thank you! Your recipes rock!
Carolyn says
So glad you liked it!
Ticka says
This is not chantilly cream at all
Do u even know what chantilly is ?
Chantilly is cream whipped flavored with vanilla – no creamcheese or mascarpone added
https://culinarylore.com/cooking-terms:what-is-chantilly-cream/Use proper ter
Carolyn says
Hi Ticka, thanks for your input but actually, I DO know what chantilly cream is. And this cake is actually based on the Whole Foods Chantilly Cake, as I made clear in the blog post. Which has a whipped mascarpone frosting, similar to mine. https://spoonuniversity.com/place/5-reasons-to-love-wholefoods-berry-chantilly-cakes
So perhaps you need to take up your argument with Whole Foods? 🙂
And since the frosting includes whipped cream and vanilla, it is, in fact, made with chantilly cream. That isn’t the only thing it’s made with, I agree… but that doesn’t keep it from being a chantilly cream frosting.
Have a nice day!
Geri says
Kudos for such a kind response to such a rude comment. THANK YOU for all the time and energy you put into the FREE recipes that we get from you on a regular basis! We appreciate you!!
Carolyn says
Thanks, Geri. I appreciate that.
Karen smith says
I wholeheartedly agree. I’m new to Keto and I’m grateful I stumbled onto your site. My husband and myself couldn’t make it if not for your wonderful recipes.
Sharon says
Wow you answered so diplomatic to such a RUDE comment…u are awsum..i love all your recipes and all that i have attempted has been so magnificent. This morning i made your pumpkin cupcakes and am actually sitting at my desk in work craving them at the moment. Cant wait to go home and indulge. Thank you again for all your amazing recipes. PS: My non keto husband also loves them.
Allison says
YES. YES. YES!!! This Louisiana girl has missed this cake since going Keto! Been almost two years since I’ve had the real deal. Thank you! I cannot wait to make this.
Johanna Buecheler says
Can’t wait to try this! I have actually already made a keto Chantilly cake using your Kentucky Butter Cake recipe as a base and followed other Chantilly cake recipes for the frosting and filling (using non-sugar sweeteners, of course) and it came out absolutely fantastic. I served it to non-keto friends and they loved it and couldn’t get enough. I’d love to try this new one too!
Angie says
Louisiana Girl here and Chantilly cake has always been my weakness. Thank you for making it Keto!! Can you substitute the hemp milk with Heavy Cream?
Carolyn says
Cream on its own will be too thick. Do half cream and half water.
Dee says
Would this work as a sheet cake?
Alison says
I don’t have any unflavored or vanilla whey protein isolate on hand right now. But I do have some unflavored collagen peptides. Would I be able to substitute that or will it mess up the rising or texture of the cake? Thanks
Carolyn says
No, never use collagen protein in baked goods, it makes them very gummy.
Paty Savage says
Louisiana girl here and I can’t wait to make this cake! Can I use unsweetened almond milk instead of hemp milk? Thank you! I love your recipes!
Carolyn says
You sure can. That was just to make it nut-free for those who need it.
Phyl C says
I CANNOT tell you how excited I was to see this…just last week I was telling my very best friend about Chantilly Cake. She likes yellow cake/chocolate frosting and, frankly, I prefer cookies to cake but I was given this as a birthday cake at work a couple of years ago and I was hooked! This looks EXACTLY like the one I had here in central Florida. Can’t wait to try this.
Lori says
If I didn’t love your recipes already you would have won over this Louisiana gal with this recipe!
Chantilly cake is a must have at special celebrations!
DEBBIE says
I am making this for Sunday dinner today! the serving size says 16, but your nutrition info states 1/18th. I track macros so I want to be accurate.. 🙂
DEBBIE says
mascarpone does not have the ‘tartness’ of cream cheese. It’s a richer, milder flavor. I think it is more like heavy cream flavor with a cream cheese texture! My favorite frosting/fillings are made with mascarpone! try it- I think you’ll like it 🙂
Rocky Sanguinetti says
I’m so excited to try this. I always fall into temptation and off keto when my aunt makes this cake! I’ll post my results on IG and tag you. Thank you so much!!!
Beverly Jones says
Great work, Carolyn, on making Chantilly Cake Keto!
But now that you’ve teased us by telling about the Hawaiian version-which seems like a German Chocolate Cake variation-I hope you are working to make that one Keto to share with us, too 🙂
Stacey says
I never knew there was a Chantilly Cake – however, when I lived in Cherry Hill NJ, the Shoprite Supermarket in Berlin NJ made a regular cake with Chantilly Cream which was, to this day, the best I’ve ever had. The baker there makes her Chantilly cream using her own home made Bavarian custard that she folds into the whipped cream. It’s lighter than air and so tasty. I will try your version, but would love for you to give a try to the NJ version.
Nicole says
This is truly a beautiful cake! I’ve been a wedding cake baker for years, and have decorated many elegant cakes… I’d be proud to present this cake! Just gorgeous Carolyn!
Carolyn says
Thank you, Nicole!
Cici says
What is the benefit to using mascarpone?
Carolyn says
Flavor! And creaminess. It’s quite different than cream cheese. If you buy some, try tasting it straight. It has no sweetener and yet has a distinctly sweet flavour.