Keto Mixed Berry Cake

Keto Mixed Berry Cake – Low Carb, Sugar-Free, Gluten-Free

This Keto Mixed Berry Cake is a light, moist, and naturally sweetened dessert perfect for anyone following a low-carb, keto, or sugar-free lifestyle. Bursting with fresh berries, this cake delivers vibrant flavor while staying low in carbohydrates. It’s also gluten-free, making it suitable for a wide variety of dietary preferences.

Why This Recipe Works

This recipe is designed to satisfy your sweet tooth without spiking blood sugar. Every ingredient has been carefully selected for taste, texture, and low-carb compatibility:

• Almond Flour (2 cups) – A staple in keto baking, almond flour is low in carbs, high in protein, and provides a moist, tender crumb. It’s rich in healthy fats and vitamin E, making it perfect for keeping desserts both delicious and satisfying.

• Coconut Flour (¼ cup) – Coconut flour helps absorb moisture and adds a subtle, sweet flavor. It’s low in net carbs and high in fiber, balancing the cake’s texture while keeping it fluffy.

• Keystone Pantry Allulose (¾ cup) – A natural, zero-calorie sweetener that doesn’t affect blood sugar. Allulose mimics the sweetness and browning properties of sugar, creating a perfectly sweet cake without the carb load.

• Baking Powder & Baking Soda (1½ tsp and ½ tsp) – Essential for rise and fluffiness. The combination of both ensures a light, airy cake.

• Salt (½ tsp) – Enhances the natural flavors and balances the sweetness.

• Eggs (3 large) – Provide structure, moisture, and richness. Eggs are a great low-carb protein source and help bind the almond and coconut flours together.

• Butter (½ cup, melted) or Coconut Oil – Adds moisture and richness. Using coconut oil makes this cake dairy-free while keeping it keto-friendly.

• Unsweetened Almond Milk (⅓ cup) – Keeps the batter moist without adding carbs or sugar. Almond milk is naturally low in carbs and works well in keto baking.

• Vanilla Extract (2 tsp) – Enhances flavor and complements the sweetness of the berries.

• Lemon Zest (1 tsp, optional) – Adds a subtle brightness to balance the sweetness.

• Mixed Berries (1 cup) – Fresh or frozen raspberries, blueberries, and chopped strawberries provide natural sweetness and antioxidants. They’re low in carbs compared to other fruits and add a burst of flavor in every bite.

Instructions

1. Preheat Oven – Set your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper for easy removal.

2. Mix Dry Ingredients – In a large bowl, whisk together the almond flour, coconut flour, Keystone Pantry Allulose, baking powder, baking soda, and salt until evenly combined.

3. Combine Wet Ingredients – In another bowl, whisk the eggs, melted butter or coconut oil, almond milk, vanilla extract, and lemon zest until smooth.

4. Combine Wet and Dry – Gradually fold the wet ingredients into the dry ingredients, stirring gently until fully incorporated. Be careful not to overmix to keep the cake light.

5. Fold in Berries – Gently fold in the mixed berries, distributing them evenly throughout the batter.

6. Bake – Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

7. Cool & Serve – Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice into 12 servings and enjoy!

Nutrition Facts (Per Slice – 12 Servings)

This cake keeps your carb intake low while delivering the indulgence of a traditional dessert.

FAQs

Q: Can I use frozen berries?
A: Yes! Just thaw and gently drain any excess liquid before folding them into the batter to prevent sogginess.

Q: Can this cake be made dairy-free?
A: Absolutely! Replace the butter with coconut oil and use unsweetened almond milk, and it remains keto-friendly and dairy-free.

Q: How should I store leftovers?
A: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze slices for up to 2 months.

Q: Can I make this recipe sugar-free and still get a golden-brown top?
A: Yes! Keystone Pantry Allulose caramelizes similarly to sugar, giving the cake a slightly golden finish without the carbs.

Q: Can I add other flavorings?
A: Vanilla and lemon zest are optional, but almond extract or a pinch of cinnamon can be great variations.