Chocolate Berry Keto Cake (Printable Recipe)
# What You’ll Need:
→ For the Cake
01 -
2.2 ounces (60 grams) soft cheese or mascarpone
02 -
4 tablespoons (55 grams) melted butter, plus extra for greasing the pan
03 -
3 eggs, whisked lightly
04 -
1 cup (100 grams) ground almonds
05 -
1/4 cup (20 grams) dark powder (or plain cocoa), plus extra for pan prep
06 -
1/2 teaspoon soda for baking
07 -
1/2 cup + 2 tablespoons (130 grams) natural sweetener blend (or 3/4 cup + 2 tablespoons fine Monk fruit powder with erythritol)
08 -
1/2 cup diced strawberries (roughly 3 berries, size varies)
→ For Decoration
09 -
Your favorite fresh berries
10 -
Fine natural sweetener for sprinkling
# Step-by-Step Directions:
01 -
Let the soft cheese, butter, and eggs sit out for about 15 minutes before you start baking so they're not too cold when you mix them.
02 -
Turn your oven on to 350°F (180°C). Rub butter inside a 6-inch round pan or 8-inch bread pan, then sprinkle with dark powder, making sure it covers all sides before tapping out what's left.
03 -
Mix ground almonds, dark powder, and soda in a bowl. Use your whisk to break up any clumps. Put it aside for now.
04 -
Stir the soft cheese and melted butter in a bowl until smooth. Add in the whisked eggs, then the sweetener. Keep mixing until everything's creamy.
05 -
Add your dry mix to the wet stuff and stir until it's all mixed up. Gently stir in the chopped strawberries.
06 -
Pour your mix into the ready pan. Tap the pan on the counter a few times to spread the mix and get rid of air pockets. Cook for 45-47 minutes. You'll know it's done when the middle feels firm and a toothpick comes out clean.
07 -
Wait for the cake to cool down a bit before taking it out - it should be settled but doesn't need to be totally cold. Sprinkle with sweetener if you want and add fresh berries before you serve it.
# Additional Notes:
01 -
Got big lumps in your flour? Just crush them with a fork if your whisk can't handle it.
02 -
Soft cheese makes it richer, but you can swap in cream cheese. If you use cream cheese, warm it up first or beat it till it's smooth.
03 -
Fresh berries work way better, but if you only have frozen ones, run them under warm water first.
04 -
When checking if it's done, open the oven real slow so you don't shock your cake with cold air.
05 -
You can keep this cake at room temp for 3-4 days in a sealed container, or up to 5 days in the fridge if you live somewhere hot.
06 -
Want to make a bigger cake? Just double everything and bake in two separate pans.