Berries & Cream Keto Cake (video)
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.*
Watch My Keto Cake Video Tutorial!
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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!
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!
Assembling the Berries & Cream Keto Cake
This berry keto cake is so easy to put together! Here’s how to assemble the cake:
- First, gently unroll the cooled sponge cake; it’s okay of cracks form. Try to do this slowly so the cake breaks less.
- Spread all of the whipped cream 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!)
- Garnish the top of the cake with more keto whipped cream and fresh berries!
More Recipes!
Enjoyed this keto cake recipe? Check out out some of other recipes you’re sure to enjoy!
- Try my Keto Chocolate Mousse Cake next! So chocolate-y and delicious!
- You’ll love my ‘Chocolate Strawberry Keto Cake’ with strawberry buttercream!
- And for more berries and cream, try my Summer Sangria Cake – one of my favorite cakes filled with tons of fruit!
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Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- A set of aluminum half-sheet baking pans – great for cakes, cookies and just about everything.
- These silicone mats are a must for all bakers!
- I love these jumbo cake decorating tips for garnishing the cake.
- Offset baking spatulas are great for spreading batter and frosting alike.
- And my KitchenAid mixer is the most used appliance in my kitchen!
Berries & Cream Keto Cake (video)
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.
Thank you for every recipe you post, and special thank you for this keto dessert.
I will really appreciate if you provide us with the nutrition facts for this cake.
And I also wish that you do keto cheesecake baked or not baked..
thank you very much.
Hi! I’m so glad you enjoyed this recipe! I currently don’t have a plugin to measure the nutritional facts, but I will look into that! 🙂
Hi! How many oz is one cup? Thank you
I’ll try to have the metric measurements up soon! 🙂
Looking for diabetic recipes for my wife so I can make them for all three meals and snacks.
hi! i’m wanting to try making this cake and was wondering what brand of granulated stevia you used?
Hi Brianne! I used the Safeway store brand of stevia. I got lots of recommendations to try Swerve and that is the best by far 🙂
Hi, Any ideas how much truvia I should substitute for the stevia? 2 cups of truvia seems excessive.
Hmm, I’m not sure. I haven’t used truvia. I recommend using a baking sugar alternative – they measure the same way regular sugar does. So 1 cup of baking stevia has equal sweetness to one cup of regular sugar. Hope that makes sense! I also recommend trying Swerve baking sugar – that’s been recommended by so many people and it tastes better than stevia
thanks for the replay. I will try Swerve, I use truvia now, but am not completely happy with it.
Thanks for sharing this recipe! My family loved it and I’m making it for a 2nd time today for Father’s Day! ??
SO happy to hear that! 🙂
Is the cream of tartar necessary? Can it be replaced with something else?
You can leave it out, I added it to help stabilize the egg whites but the recipe will work well without it, too. Enjoy 🙂
Can you use erythritol monk fruit instead of the Stevia?
Yes, most types of sugar replacement products work well with this recipe. Enjoy 🙂
Do you have the nutritional facts? Wondering how many calories a slice is. Mine was abit big so makes about 10/12slices using the same measurement
Hi! These are the net carbs I’ve calculated based on the ingredients: 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
I don’t know what glitched in my recipe and I’m new to keto so I don’t know if it’s normal, but there was this kind of acid taste in the sponge cake that kinda of stays in your mouth. So I was just wondering what it might be?
Hi! I’m so sorry to hear that! It’s most definitely the type of sugar you used for the recipe. Some sugar replacers leave a bitter aftertaste. I personally love the brand Swerve and I purchase their products on Amazon 🙂
Hey Tatyana,
I have a question. What is the size of your pan?
Hi! The pan is 18×13 inches. Hope you enjoy the recipe!
The cake itself tastes AMAZING. But, it ended up not being able to be unrolled and re-rolled. I think it may have cooled too much before attempting to put the filling in.
Anyway – I did have a question, do you think that you could substitute coconut flour for the almond flour? Thanks!
Oh, no! Sorry about that! It needs to be rolled immediately. I do it as fast as I can as soon as I take the cake out of the oven. It makes a difference for sure. I’m glad you still enjoyed it! 🙂
I personally haven’t tried using coconut flour but I don’t see why that wouldn’t work!
The rolling totally failed, but the cake itself is the BEST and I have made it on its own for cupcakes and sheetcake and birthday cakes. 🎂
I’m so glad you loved the cake!! 🙂 For the rolling part, just make sure to roll it immediately after removing it from the oven. You can also use round cake pans, or make the sheet cake. Enjoy!