Low Carb Mixed Berry Cake
Indulge in the guilt-free sweetness of this Low Carb Mixed Berry Cake—a delightful blend of wholesome ingredients and vibrant berry flavors. Perfect for those following a keto or low-carb lifestyle, this cake combines almond flour, coconut flour, and erythritol for a nutrient-packed base that’s naturally gluten-free and sugar-free. Fresh, juicy mixed berries take center stage, adding bursts of sweetness and color to every bite. Easy to prepare in just 15 minutes, this cake bakes to a golden perfection in under 30 minutes, making it an ideal dessert for gatherings or a weeknight treat. Serve it straight from the pan or topped with whipped cream for a show-stopping finish. Enjoy this healthy treat that’s as beautiful as it is delicious! Keywords: low carb berry cake, keto dessert recipe, gluten-free mixed berry cake, sugar-free berry cake.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Erythritol sweetener
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk, unsweetened
- 1.5 cups Fresh mixed berries (e.g., strawberries, raspberries, blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line with parchment paper.
In a large bowl, combine the almond flour, coconut flour, erythritol sweetener, baking powder, and salt. Mix well to ensure there are no lumps.
In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring until you have a smooth batter.
Gently fold in the fresh mixed berries, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake as is, or with a dollop of whipped cream if desired, enjoying its delightful berry flavors.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 288.0 g | 105% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 36.2 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 817 mg | 63% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
