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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Can I use phsyllium husk powder instead of xanthan gum?
That’s not a very good replacement, I am afraid.
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.
Delicious and beautiful cake! I used all blueberries because it’s that time of year. I really love Carolyn’s recipes.
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!
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.
Hi Carolyn, thank you for this recipe. I plan to try this for my dad’s birthday. Can I sub the cream cheese with “spreadable cream cheese”? And also sub the 4 egg whites with carton egg whites? Please let me know. Thanks again!
Carton egg whites are fine. I really am not sure about the spreadable cream cheese but I imagine it will work.
Have you ever made this into cupcakes?
I have not but I believe others may have if you read the other comments.
What do you grease your pans with? Do you grease the pans and parchment paper or just the parchment paper?
Grease the whole pan with butter or oil (I do like avocado oil spray). And then put down parchment and grease the parchment too.
My husband and I are celebrating our 50th wedding anniversary in a couple weeks and as a diabetic I eat very strict keto. I was so delighted when I found this recipe for a cake fitting for such an occasion! Absolutely delicious beautiful and elegant in presentation. Perfection. Carolyn in my 3 1/2 years of eating strictly keto your recipes have never once disappointed me and have allowed me to never feel I’m being denied delicious food. Your efforts to create so many wonderful recipes are truly appreciated! God bless ❤️
Wow, happy anniversary! Good for you guys.
Carolyn, It’s so DELICIOUS!! Even better then the non keto version!! So so good!! I will be making it over and over!! ♥️
What is the mixture of hemp milk to cream and water?
Half and half!
This cake looks amazing. I’m going to try it soon. Do you think it would be ok to use the lakanto granulated and lakanto powdered instead of Swerve for this cake?
Yes… just make sure the Lakanto powdered is the one that measures cup for cup, rather than being 2x as sweet.
Love it. I make this instead of a Victoria sponge for my British friends. Great summer treat. Thank you Caroline.
Sorry, Carolyn- autocorrect on your name and I was typing too quickly. Great cake – thanks.
Sorry, Carolyn- autocorrect on your name and I was typing too quickly. Great cake – thanks.
I’m eager to try the Chantilly Cake! I do have one question. I don’t have, nor have I ever seen, hemp milk. Is it vital to the recipe? I do have both almond and macadamia milk if either of those would work.
Thanks.
Either of those work!
Another homerun! I’ve been trying to get the crumb right for this since going gluten free 10 years ago. I got close to Whole Foods berry chantilly cake, but this is great! The whey protein did raise my blood sugar levels higher than I wanted, but I’ll make this again for a special occasion.
Can I use a vanilla or coconut flavor whey protein powder? I do like those flavors but just wanted to see if you’ve ever tried it with those flavors.
I haven’t tried it but vanilla should work nicely. Don’t add any more vanilla.
Best Keto cake recipe to date! I’ve tried so many recipes with almond flour or mix with coconut flour. I never like the texture. My toddler never eats it. But this cake is Bomb! My toddler kept eating it and says he loves it. Win win! I did end up using the coconut flavor whey protein bc the vanilla one as a vegan plant based one. Still, the coconut flavor was NOT overpowering. It’s a great recipe! Thanks for sharing.
Delighted to hear it!
Made this beautiful and delicious cake for a birthday party this weekend. I decorated just as Carolyn described, which is a very simple way to get stunning results. I served it to non-keto folks and they said they would not have been able to tell if I hadn’t mentioned it. I was a little concerned about the rise of the cake layers. They seemed kind of low to me, although this is my first foray into keto cake so I don’t have a comparison. I used egg white protein instead of whey protein. However, when the cake was fully assembled, it was the perfect size. And, folks, the FROSTING is unbelievably scrumptious!
Indeed, I think once it is assembled, it all comes together nicely.