Keto Berry Chantilly Cake Recipe: A Comprehensive Guide

Keto Berry Chantilly Cake is a tender vanilla layer cake adorned with fresh berries and a rich Chantilly cream frosting. This cake captures the essence of summer with its blend of light, airy textures and vibrant berry flavors, all while adhering to ketogenic principles.

Introduction: The Allure of Keto Chantilly Cake

For those embracing a keto lifestyle, the idea of indulging in a decadent layer cake might seem like a distant dream. However, this Keto Berry Chantilly Cake brings that dream to life. It’s a stellar example of how innovative low-carb recipes can deliver exceptional flavor and satisfaction.

This recipe caters to those who crave the familiar comfort of a classic layer cake but need to maintain a ketogenic diet. Whether you're celebrating a birthday, marking a special occasion, or simply treating yourself, this cake is a guilt-free option that doesn't compromise on taste or texture.

The Origin and Evolution of Chantilly Cake

Chantilly cake has roots in Louisiana. While the exact origins are debated, it’s a popular dessert known for its berry-laden layers and whipped cream frosting. There's also a Hawaiian version featuring chocolate cake and coconut caramel frosting. The berry Chantilly Cake seems to be the most widely known version.

Why This Recipe Works: Key Components and Techniques

This keto version of Chantilly cake maintains the spirit of the original while using low-carb ingredients. The recipe involves several components, each contributing to the final product's success:

Read also: Easy Low-Carb Cheese Crackers

Coconut Flour Cake

The cake layers are based on coconut flour, which provides a tender crumb. Weighing the coconut flour is recommended for accuracy, as it can affect the cake's texture. Protein powder, preferably whey or egg white protein, is essential for a better rise. The inclusion of egg whites alongside whole eggs lightens the cake's color and texture, making it ideal for a Chantilly cake.

Berry "Syrup"

A berry "syrup" is prepared while the cakes bake, infusing moisture and flavor into the cake layers. This syrup is spread over the bottom and middle layers, adding a burst of berry essence to each bite.

Mascarpone Chantilly Frosting

The frosting is a blend of cream cheese, mascarpone, and whipped cream. Softened cream cheese and mascarpone are crucial for achieving a smooth, lump-free frosting. The mascarpone Chantilly frosting gets very soft when left out of the refrigerator.

Ingredients: What You'll Need

Cake Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 cups (333 g.) cake flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 3/4 cups (325 g.) granulated sugar
• 4 large eggs, room temperature
• 1 tsp. pure vanilla extract
• 1 1/2 tsp. almond extract
• 1/4 cup vegetable oil
• 1 cup whole milk, room temperature, divided

Keto Adaptations:

• Coconut flour replaces cake flour
• Sugar substitute (Erythritol) replaces granulated sugar

Frosting & Assembly Ingredients

• 2 cups heavy cream, chilled
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 2 (8-oz.) blocks cream cheese, room temperature
• 1 (8-oz.) container mascarpone cheese, room temperature
• 2 1/2 cups (260 g.) confectioners' sugar, divided
• 9 Tbsp. raspberry jam, divided
• 1 pt. fresh blueberries, divided
• 12 oz. fresh raspberries, divided

Keto Adaptations:

• Sugar substitute (Erythritol) replaces confectioners' sugar
• Raspberry jam: Use sugar-free jam or a homemade berry compote sweetened with keto-friendly sweetener.

Step-by-Step Instructions: Baking Your Keto Chantilly Cake

Cake Instructions

1. Preheat the oven: Preheat oven to 350°. Butter 2 (9") round baking pans. Line pans with parchment.
2. Sift dry ingredients: Into a medium bowl, sift flour and baking powder. Whisk in salt.
3. Cream butter and sugar: In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and granulated sugar on medium-high speed, scraping down bowl as needed, until light and fluffy, about 4 minutes.
4. Incorporate eggs and extracts: Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.
5. Combine wet and dry: Add one-third of dry ingredients and beat on low speed until just barely combined. Add oil and half of milk; beat until combined. Beat in another one-third of dry ingredients, followed by remaining milk. Fold in remaining dry ingredients.
6. Bake the cakes: Divide batter between prepared pans; smooth tops. Bake cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.
7. Cool the cakes: Let cool in pans 15 minutes. Invert onto a wire rack and let cool completely.

Berry Syrup Instructions

1. Combine berries and water: Combine the berries and water together in a small saucepan over medium heat.
2. Simmer: Bring to a boil, then reduce the heat to a simmer. Cook until the berries are soft enough to be easily mashed up.
3. Sweeten and thicken: Remove from heat and stir in the sweetener, mashing as you go. Stir in the glucomannan and let sit to thicken.

Frosting & Assembly Instructions

1. Make whipped cream: In a large bowl, using handheld mixer, beat cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.
2. Beat cream cheese and mascarpone: In another large bowl, using handheld mixer, beat cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down sides of bowl. Add one-third of confectioners' sugar and slowly beat to combine. Continue to add remaining confectioners' sugar in 2 batches, scraping down sides of bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.
3. Fold in whipped cream: Using a rubber spatula and working in 2 batches, fold whipped cream into cream cheese mixture.
4. Assemble the cake: Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Using an offset spatula, spread 3 tablespoons jam all the way to the edges. Top with about 1 cup frosting and spread, leaving a 1/2" border. Top with one-quarter of berries, gently pressing into cream. Top with another cake half. Gently press on cake to distribute frosting and help the layers stick together. Repeat process 2 more times.
5. Frost the cake: Using an offset spatula, spread frosting over top and sides of cake. If desired, add a few swooshes. Top with remaining berries.
6. Chill: Refrigerate cake at least 4 hours or up to overnight.

Tips and Tricks for the Perfect Keto Chantilly Cake

• Room Temperature Ingredients: Ensure that butter, eggs, and cream cheese are at room temperature for optimal mixing and a smooth batter.
• Weighing Coconut Flour: For accuracy, weigh the coconut flour to ensure the correct ratio and texture.
• Chilling the Cake: Refrigerate the assembled cake for at least 4 hours to allow the flavors to meld and the frosting to set. This also makes it easier to slice.
• Berry Selection: Use a variety of fresh berries for a mix of flavors and textures. Blueberries, raspberries, strawberries, and blackberries all work well.
• Frosting Consistency: Be careful not to overbeat the frosting, as this can cause it to become grainy. Beat until just smooth and creamy.
• Make Ahead: Assemble the cake at least four hours before you plan to serve it or make it the day before and chill it overnight. This resting time gives the flavors time to meld and helps the cake settle, which will make it more delicious and also much easier to slice.

Variations and Customizations

• Extracts: Experiment with different extracts in the cake batter and frosting. Lemon, orange, or even a hint of rose water can add unique flavor dimensions.
• Berries: Customize the berry selection based on seasonal availability and personal preference.
• Sweeteners: Adjust the amount of sweetener to suit your taste. Different sweeteners have varying levels of sweetness, so start with a smaller amount and add more as needed.

Storing and Serving

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Serving: Serve the cake chilled for the best texture and flavor. 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.

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