Recipes

Low Carb Berry Chantilly Cakes Recipe

Atkins Low Carb Berry Chantilly Cakes
5.3g
Net Carbs
Prep Time: 175 Minutes
Style:American
Cook Time: 36 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.9g

Protein

30.6g

Fat

3.1g

Fiber

333cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 cup almond flour, super finely ground, gluten free
  • 0 3/4 cup coconut flour, finely ground, organic
  • 32 gram(s) multi purpose protein powder, gluten free
  • 1 Tbsp baking powder, low sodium
  • 1 tsp table salt
  • 0 1/2 tsp xanthan gum
  • 0 1/2 tsp baking soda
  • 1 1/2 stick butter, unsalted
  • 1 1/2 cup Magic Baker zero sugar baking blend, Splenda
  • 4 lrg raw egg
  • 1 Tbsp vanilla extract
  • 1 cup almond milk, unsweetened
  • 1 Tbsp fresh lemon juice
  • 0 1/4 cup blackberry jam, seedless, with Truvia, sugar free
  • 1 1/2 tsp tap water
  • 0 1/2 cup fresh strawberries, sliced
  • 23 ea fresh raspberries
  • 30 ea fresh blueberries
  • 1 1/2 tsp fresh lemon juice
  • 10 Tbsp mascarpone cheese
  • 5 oz cream cheese
  • 2 cup sugar free powdered monkfruit sweetener with erythritol, Lakanto
  • 1 1/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 5 gram(s) edible fresh flowers

DIRECTIONS

Ingredient note: 32g protein powder is about 1/3 cup. Also note that 10 tablespoons mascarpone cheese is 10-ounces.


  1. Heat oven to 350°F. Line a 9-inch by 13-inch baking pan with parchment paper.
  2. Into a medium bowl, sift together almond flour, coconut flour, protein powder, baking powder, salt, baking soda, and xanthan gum.
  3. In the bowl of a stand mixer with a paddle attachment beat room temperature butter on medium-high speed until creamy, about 1 minute. Reduce speed to medium, add granulated sweetener and beat until light and fluffy, scraping down sides as needed, about 4 minutes. Add 1 tablespoon vanilla extract, and one room temperature egg at a time, beating well before adding the next, scraping down the sides and bottom as needed, until very well combined. Increase speed to medium high and beat for another 3-5 minutes until thickened and yellow color has lightened some.
  4. With the mixer on low, add half the flour mix, then half the milk. Repeat with the second half of the flour mix, remaining milk, and 1 tablespoon lemon juice continuing to mix on low until smooth and thickened, about 3 min.
  5. Scrape into prepared pan and bake for about 25 minutes, until top is golden, then cover with foil to prevent burning and bake another 10 minutes or until cake is puffed with some cracks, the edges pull away from the sides, and a toothpick inserted into the middle comes out with moist crumbs. Place on a rack to cool completely.
  6. While the cake cools, prepare the filling. In a small microwave safe bowl warm the jam and water in the microwave for 15 seconds and mix well. In a medium bowl, combine sliced strawberries, halved raspberries, blueberries and 1 ½ teaspoons lemon juice.
  7. Make the Chantilly cream. In the bowl of a stand mixer with the paddle attachment, combine room temperature mascarpone and room temperature cream cheese on medium speed until smooth, about 2 minutes. Reduce speed to medium-low and add powdered sweetener a few spoonful’s at a time. Once incorporated, scrape down the sides and bottom, increase speed to medium-high and beat until fluffy, about 2 minutes.
  8. In a separate large bowl, beat the heavy cream with 1 teaspoon vanilla extract until stiff peaks form. Fold into the mascarpone mixture until well combined. Chill until firm enough to hold shape on the cakes, about 1 hour.
  9. When ready to assemble cakes, cut the sheet cake into 15 even 2 ½ -inch by 2 ¼-inch pieces (divide the long side into 5 sections and the short side into 3 sections). Cut each piece in half horizontally, creating 2 layers. On the bottom layer of each piece smooth ½ teaspoon jam. Cover with 1 tablespoon Chantilly cream, and arrange 1 slice strawberry, 1 ½ pieces raspberry and 2 blueberries. Apply the top cake layer and cover the sides and top of each with about 5 tablespoons Chantilly cream, creating 15 individual cakes. Decorate with edible flowers or additional berries as desired.

Cooking Tip

Don’t be intimidated by the ingredients list or length of the directions! These amazing individual cakes are definitely worth the effort. However you can make this into one sheet cake for easier assembly. Cut the whole sheet cake into two layers horizontally, then smooth the jam, a cup of Chantilly cream, and all the berries onto the bottom layer before replacing the top layer and covering the whole cake with the remaining Chantilly cream.

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