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 used a swerve cake but followed the sauce and frosting recipe. My family liked the flavor but everyone was unhappy with the swerve crunch in the frosting. Did I do something wrong.? None of the other reviewers mentioned it.
Did you use powdered Swerve? Because it shouldn’t get gritty if you did.
Just made this and it’s a game changer, sooooooooooooooooo good and you would never know it is keto unless someone tells you. I will make this again. Do have a question, my cake layers were super small, about 1/4 inch or less, what did I do wrong? Followed the recipe to a tee.
Were you using 9 inch cake pans? Because unless something was wrong with your coconut flour or baking powder, they should be about 1 inch each (in 8 inch cake pans…).
Same thing happened to mine. I wondered if it was my baking powder or maybe the protein powder. I used thm pristine whey protein. It still tasted great just very dense.
If it’s dense, then yes, something went wrong.
Can you freeze this cake, how long will it last in the fridge?
Hi Carolyn,
I have noticed recently you use glucomannan instead of xanthan gum in certain recipes. Could you explain the difference in these two and when you prefer one over the other?
It really depends on the recipe. Xanthan is better in ice cream (inhibits ice crystal formation), caramel sauce, and condensed milk because it makes it more syrupy. Glucmannan is great for a thicker consistency but it’s less syrup-like.
Is plant based unflavored protein powder able to be used in this recipe? Or does it have to have whey? I’m lactose intolerant.
Depending on the product, yes. Some of them have a greenish tinge so they may affect the color of your cake! Another option is egg white protein powder.
Hi Carolyn,
Excited to try your recipe, but wondering if I can use 100% Monk Fruit sweetener instead of Swerve?
Cheryl
100% monk fruit? As in the concentrated extract? I don’t think that will do well in either the cake or the frosting. You need a bulk sweetener for both.
Are the 8″ cake pans regular height, or are they the thinner 3/4 ” high pans? Thanks again for this exciting recipe!
Standard 2 inch high pans
Hi there – how much of the coconut flavor are you able to taste? I’m not super crazy about coconut, but a mild flavor I’m ok.
Most people don’t taste coconut at all for a cake like this.
Hi Carolyn, thanks for this delightful recipe! Two questions, can you just use all cream cheese for the frosting instead of 1/2 Marscapone? Also, is this ok stored on the counter or should it be refrigerated?
All cream cheese is fine (although a bit tangier), and it should be refrigerated.
This is a sensational recipe no matter what the name of it is. Our Non-Keto friends loved it and both my husband and myself thought it was sensational. Thanks for converting this to a Keto recipe. I did force the syrup thru a sieve to strain out the seeds and found it to be a little thin, maybe I didn’t simmer it long enough. First time with a recipe is always a learning experience even after cooking and baking keto for years. I trust your recipes and greatly appreciate your sharing. Reading the text of your posts and reading thru your responses to postings about recipes is very helpful.
So glad you like it! Thanks so much.
i made this cake several years ago uing the kentucky butter cake as the cake and a keto friendly hack of a copy cat recipe to the Whole Foods cake as its my favorite. It was dang close too. I will have to try this recipe next time I want to make it.
Fantastic cake! I used a 7 inch and a 4 inch pan in an attempt to create a 2-tier cake for my daughter’s bday this week. I have made the cake part. I will cut both the 7 inch and the 4 inch cake in half to make 2 layers each. I will make the frosting this Tbursday, My question is whether the chantilly cream with the mascapone is stiff enough to pipe roses. Also I just got the ultimate guide to baking book but do not see some of the highly rated recipes such as the italian cream cake; I was thinking you would include all the raved ones in there. Thanks!
I had never heard of this cake before either but after my first bite, I’ll be singing it’s praises forever! So moist and delicious. Thank you for doing the work to make this keto too.
This cake is incredible! Chantilly cake is one of my favorites! I love that you created a recipe that makes it Keto friendly AND nut free! Love it!
Such a fantastic Keto Chantilly Cake! Absolutely amazing!
Does it matter if I use confectioners or granulated swerve?
For the cake, granular is best but confectioners is fine if that’s all you have. For the frosting, it needs to be confectioners
This cake just sounds absolutely wonderful. I’m going to make it for my mother-in-law’s birthday. However I would like to make it tonight to have for tomorrow. I just read the last comment that you can make the cake ahead of time and then Frost it the day of. Do you make the cake and the syrup and the frosting but not assemble it until the day of? Thank you!
I really meant just bake the cake layers. Once cool, flip them out and wrap them in plastic so they don’t dry out before you’re ready to make the rest.