Keto Berries & Cream Cake

Name: Keto Berries & Cream Cake
Prep time: 45 min
Total time: 20 min
Ingredients: 7 large eggs; 1/2 tsp cream of tartar; 1 3/4 cup almond flour; 1 cup granulated stevia; 2 tsp baking powder; 2 tsp vanilla extract; For filling:; 8 oz cream cheese; softened; 1 cup granulated stevia; 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 granulated stevia; 1/2 tsp vanilla extract; pinch of salt

Published on November 8, 2018 | In American, French | By tatyanaseverydayfood |

15 Comments

- Prep Time
- 45 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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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, 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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Watch my video recipe for the step-by-step instructions! Want to receive updates whenever a new recipe goes live? Make sure to subscribe to my YouTube channel! I have more keto desserts coming your way soon!

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.

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!

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More Recipes!

Try my Keto Chocolate Mousse Cake next! So chocolate-y and delicious!

And for more berries and cream, try my Summer Sangria Cake – one of my favorite cakes filled with tons of fruit!

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!

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Ingredients

7 large eggs
1/2 tsp cream of tartar
1 3/4 cup almond flour
1 cup granulated stevia
2 tsp baking powder
2 tsp vanilla extract
For filling:
8 oz cream cheese, softened
1 cup granulated stevia
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 granulated stevia
1/2 tsp vanilla extract
pinch of salt

Instructions

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.
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!
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.

Servings : 8
Course : Dessert
Recipe Type : Cakes, Keto & Low-Carb, Video

15 Responses to Keto Berries & Cream Cake

Amal November 8, 2018 at 11:15 am #

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.

Reply
- tatyanaseverydayfood November 10, 2018 at 10:39 am #
  
  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! 🙂
  
  Reply
Nina November 13, 2018 at 2:24 pm #

Hi! How many oz is one cup? Thank you

Reply
- tatyanaseverydayfood November 14, 2018 at 1:04 pm #
  
  I’ll try to have the metric measurements up soon! 🙂
  
  Reply
brianne March 22, 2019 at 9:28 pm #

hi! i’m wanting to try making this cake and was wondering what brand of granulated stevia you used?

Reply
- tatyanaseverydayfood March 27, 2019 at 10:35 am #
  
  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 🙂
  
  Reply
Tala April 15, 2019 at 2:28 pm #

Hi, Any ideas how much truvia I should substitute for the stevia? 2 cups of truvia seems excessive.

Reply
- tatyanaseverydayfood April 16, 2019 at 11:32 am #
  
  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
  
  Reply
  - Tala April 18, 2019 at 10:25 am #
    
    thanks for the replay. I will try Swerve, I use truvia now, but am not completely happy with it.
    
    Reply
RST June 16, 2019 at 6:57 am #

Thanks for sharing this recipe! My family loved it and I’m making it for a 2nd time today for Father’s Day! ??

Reply
- tatyanaseverydayfood June 17, 2019 at 10:33 am #
  
  SO happy to hear that! 🙂
  
  Reply
Tiffany Kordis June 21, 2019 at 7:30 pm #

Is the cream of tartar necessary? Can it be replaced with something else?

Reply
- tatyanaseverydayfood June 24, 2019 at 11:11 am #
  
  You can leave it out, I added it to help stabilize the egg whites but the recipe will work well without it, too. Enjoy 🙂
  
  Reply
Joann July 15, 2019 at 7:16 pm #

Can you use erythritol monk fruit instead of the Stevia?

Reply
- tatyanaseverydayfood July 18, 2019 at 11:17 am #
  
  Yes, most types of sugar replacement products work well with this recipe. Enjoy 🙂
  
  Reply