This Keto Berry Cake has a layer of berries hidden by a fluffy cream cheese frosting. The juice from the berries soaks into the cake under them keeping it moist and flavorful. My mixed berry cake is simple but delicious and easy enough to make often. This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
My husband and I celebrated our 16th wedding anniversary this past summer. A few months before our 13th anniversary I decided I wanted to remake our wedding cake. And then a few weeks after our anniversary, I realized I had forgotten all about my special dessert idea. So I made this keto berry cake last week. As they say, better late than never, and this was less than a month late. Not too bad.
My wedding cake was a white cake with a berry filling and cream cheese icing. It was my compromise because as a young couple with a limited budget we couldn't afford the fondant covered cake I really wanted. I toyed with the idea of making our wedding cake but was talked out of that idea pretty quickly. I did make berry sorbet spiked with riesling that we served along with this cake. The berry cake plus a refreshing sorbet was perfect.
How to Make Keto Berry Cake
The cake portion of this is super easy. I generally don't bother adding ingredients in stages for a recipe like this that is just baked in an 8x8 glass baking dish.
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I just add all the ingredients to a mixing bowl and mix until smooth. This takes about 5 minutes total which includes measuring out the ingredients.
How to Make Cream Cheese Frosting
I love cream cheese icing. I could really just eat it by the spoonful. It is also easy to make. You just need to beat the cream cheese with powdered sweetener. Sometimes I add butter and vanilla but all that is really needed is the cream cheese and sweetener.
Tips & Substitutions
Cream Cheese Icing: If it is too thick you can thin it with some cream or almond milk. In this recipe, I do thin it with cream.
Flour Options: Almond flour can be pricey. If you'd like to cut back on the amount used in this mixed berry cake you can use ½ cup almond flour and ½ cup ground golden flax.
Nut-Free Option: The best sub for almond flour is sunflower seed flour. It can be subbed 1:1 for almond flour; unlike coconut flour.
White Cake: For a lighter cake my Keto Vanilla Cake is perfect in this recipe!
Do I need to use frozen berries for Keto Berry Cake?
Yes, for this recipe frozen berries work best. They release their natural juices to soak down into the cake and make it moist and flavorful.
Can I sub in another fruit?
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Ingredients
Cake Ingredients:
- 2 tablespoon butter softened
- 2 oz cream cheese softened
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 1 teaspoon almond extract
- 4 oz half and half (or cream)
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Topping:
- 2 cups frozen mixed berries (blueberries, raspberries, blackberries)
- 8 oz cream cheese softened
- ½ cup powdered sweetener
- 4 tablespoon heavy cream
Instructions
- Preheat oven to 350. Grease a square 8×8 pyrex with butter or cooking spray. In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly. Pour into the baking dish and spread evenly.
- Bake at 350 for 40 min until golden. Cool completely.
- Meanwhile, thaw the berries by leaving them at room temperature or defrosting in the microwave. When the cake it cooled poke holes in it with a skewer or fork. Spoon the berries on top and drizzle the juice from the thawed berries over top.
- Using an electric mixer mix the cream cheese until softened. Add the sweetener and mix until smooth. Add the heavy cream and beat until fluffy.
Notes
Nutrition
Originally Published September 19, 2016. Revised and Republished April 14, 2020.
Jess says
This is absolutely delicious! I halfed the the amount of berries. People have said it’s the best thing I have ever made
Ebony says
I’ve been wanting to use frozen fruit, but all the bags have a really high carb count, is there a specific kind you use?
Taryn says
Berries do have carbs but they also have a lot of fiber. You need to subtract the fiber and count the net carbs.
Mayra says
Do you know the amount of sweetener I should use if I’m using Stevia for baking (more refined)?
Taryn says
Which brand is that? Does the bag say how it converts to sugar?
Bleonard says
Can the THM baking blend be used if I have that on hand so I wouldn't have to buy anything else? How much?
Taryn says
Yes, I think baking blend would work in this. Use a little bit less than the amount listed.
Eljay says
Hi I have made this before but a long time ago and it was delicious so it got eaten so im not sure how long it would last in the fridge maybe 3 days?
Taryn says
Yes, definitely 3. I think even up to 4-5 days.
Dessy Mullane says
I just made this yesterday afternoon and oh. my. stars!!! SOO good!! My only frustration was that the cream cheese frosting is gritty because the sweetener didn’t fully melt in. I’m 90% sure it’s because I was using my homemade Gentle sweet though. Will definitely make again with THM Gentle Sweet and see if there’s a difference. The FLAVOR though!!! (I did add a splash of Mexican vanilla to the frosting because...I could? LOL)
Taryn says
Did you grind your sweetener? It can be hard to get a fine enough grind for icing at home. I use powdered Swerve for icing much of the time for this reason.
Kristy says
Hello
Is this like a "dump cake" where you just add all the ingredients together as the instructions state? Or are you suppose to do the standard mix wet then add dry? Just wondering. The recipe looks delicious!!
Taryn says
I just add all the ingredients at once and mix well. Just like this says, "In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly."
Courtney says
This looks yummy I can't wait to try it.
Jean says
How much is serving and what is the net carbs please. I have it in the oven right now.
Taryn says
5 net carbs for 1/16th of the cake.