Berries & Cream Keto Cake (video)

Berries and Cream Keto Cake recipe

Keto dieters – rejoice! There is a way to stick to your keto diet and enjoy a slice of cake! My berries and cream keto cake is going to satisfy all your sweet tooth cravings! This low-carb cake is made with almond flour sponge cake, granulated stevia (or erythritol), whipped cream and loads of berries. Not only only is this cake stunning, it’s also delicious and so light and fluffy! And if you’re not on the keto diet, make this cake with regular sugar and enjoy!

*Net carbs for the whole cake approximately 111 grams. With 8 servings, each serving will have approximately 14 grams. Almost all the carbs are from the berries. If you want to lower the carb count, add less berries.*

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Making the Low-Carb Keto Sponge Cake!

This keto cake starts with an amazing almond flour sponge cake.

  • The secret to a fluffy sponge cake is the eggs. Whisking the eggs for about 10 minutes on high speed gives them so much volume, which is just what this cake needs.
  • I went with almond flour for this cake since it’s very light and not too oily, which means it doesn’t weigh down the eggs. Hazelnut flour would also work well for this recipe.
  • And, instead of sugar, I used granulated stevia. I use a variety of stevia that’s specifically made for baking – it measures just like regular sugar so there’s no need to adjust the recipe. This cake does have a bit of an aftertaste of the stevia but the berry flavor really helps balance it out. Make sure to add the granulated stevia with the dry ingredients after whisking the eggs. Don’t want any aftertaste? Try using erythritol instead – it’s my favorite sugar replacement product!
keto berries and cream cake roll

The Berries and Cream filling!

To complement the light almond sponge cake, I went with a light and fluffy berries and cream filling: cream cheese, berries and whipped cream filling! This filling is everything! I was literally just eating it with a spoon – it’s that good! I love that berries are allowed on the keto diet, so I made sure to add tons to this recipe!

Special note: When making the filling, it’s important not to overmix on the final step! Once you have the cream whipped and cream cheese mixture ready, combine the two and mix for about 30 seconds. Overmixing can cause the filling to separate!

sliced berries and cream cake roll

Assembling the Berries & Cream Keto Cake

This berry keto cake is so easy to put together! Here’s how to assemble the cake:

  1. First, gently unroll the cooled sponge cake; it’s okay of cracks form. Try to do this slowly so the cake breaks less.
  2. Spread all of the whipped cream filling over the sponge cake, spreading it evenly to the edges.
  3. Top the filling with a few handfuls of fresh berries, such as blueberries, raspberries and blackberries.
  4. Using the towel to help, gently roll the sponge cake back up the same way and roll the cake onto a serving tray. (See my video recipe for details!)
  5. Garnish the top of the cake with more keto whipped cream and fresh berries!

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Keto Berries & Cream Cake with video recipe

Supplies/Tools

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Berries & Cream Keto Cake (video)

45 mins prep + 20 mins cook
10 servings
Low-carb, keto berries and cream swiss roll cake with keto sponge cake and whipped cream frosting!

Ingredients 

  • 7 large eggs
  • 1/2 tsp cream of tartar
  • 1 3/4 cup almond flour
  • 1 cup granulated stevia or erythritol
  • 2 tsp baking powder
  • 2 tsp vanilla extract

For filling:

  • 8 oz cream cheese, softened
  • 1 cup granulated stevia or erythritol
  • 1 tsp vanilla extract
  • 1/2 cup raspberries/blackberries
  • 2 cups heavy cream
  • 3 cups fresh berries, for filling and topping

For Keto Whipped Cream:

  • 1 cup heavy cream, chilled
  • 1/3 cup powdered stevia or erythritol
  • 1/2 tsp vanilla extract
  • pinch of salt

Instructions

For Keto Sponge Cake:

  • Preheat the oven to 350F. Line a jelly roll pan with parchment paper or a silicone mat; do not grease the sides.
  • Place the eggs and cream of tartar into a clean stand mixer bowl. Whisk on high speed for 8 to 10 minutes, until the eggs are thick, pale and voluminous. In a separate bowl, combine the almond flour, stevia and baking powder; stir together. Once eggs are whisked, add the vanilla extract and then gradually sift in the dry ingredients. Fold the dry ingredients into the eggs gently but thoroughly, mixing well after each addition.
  • Pour the cake batter into the prepared pan and spread evenly to the edges with a spatula. Bake the sponge cake in the preheated oven for 20 to 22 minutes, until golden brown on top. Immediately after removing the cake, run a knife along the edge of the pan to release the cake. Place a clean kitchen towel over the cake, top with a wire cooling rack and then turn over. Remove the pan and remove the paper/mat. Using the towel, gently roll the sponge cake into a roll and allow it to cool completely at room temperature.

For Cake Filling:

  • While cake is cooling, prepare the filling. Place the softened cream cheese, stevia and vanilla into a large bowl. Use a mixer to cream the cheese for 2 to 3 minutes, until it’s creamy and clump-free. Add 1/2 cup raspberries and blackberries and mix again, crushing the berries into the cheese. In a separate bowl, whisk the chilled heavy cream for 3 to 4 minutes, until stiff peaks form. Add the cream cheese mixture to the whipped cream and mix again for 30 seconds; do not over mix!

Assembling the Cake:

  • To assemble the cake, gently unroll the cooled sponge cake; it’s okay of cracks form. Spread all of the filling over the sponge cake, spreading it evenly to the edges. Top the filling with a few handfuls of fresh berries, such as blueberries, raspberries and blackberries. Using the towel to help, gently roll the sponge cake back up the same way and roll the cake onto a serving tray. (See my video recipe for details!)
  • For the keto whipped cream, place the chilled heavy cream, stevia, vanilla and salt into a mixer bowl. Whisk for 3 to 4 minutes until stiff peaks form. Transfer the cream into a pastry bag, I used French star tip #4ft. Pipe dollops of cream on to the cake, then garnish with more berries and mint leaves. If not serving right away, keep cake refrigerated.

Nutrition

Calories: 510kcal | Carbohydrates: 16g | Protein: 11g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 229mg | Potassium: 189mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1544IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 2mg