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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A 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!
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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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 🙂