Keto Chocolate Berry Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
2.2 ounces (60 grams) mascarpone cheese (or cream cheese)
02 -
4 tablespoons (55 grams) butter, melted, plus more to grease the baking pan
03 -
3 eggs, lightly beaten
04 -
1 cup (100 grams) almond flour
05 -
1/4 cup (20 grams) cacao powder (or unsweetened cocoa powder), plus more to prepare the baking pan
06 -
1/2 teaspoon baking soda
07 -
1/2 cup + 2 tablespoons (130 grams) Erythritol & Monk fruit sweetener (or 3/4 cup + 2 tablespoons powdered Monk fruit sweetener with erythritol)
08 -
1/2 cup chopped fresh strawberries (about 3 strawberries, depending on size)
→ For Decoration
09 -
Extra fresh berries of your choice
10 -
Powdered Monk fruit sweetener for dusting
# Instructions:
01 -
Take the mascarpone cheese, butter, and eggs out of the refrigerator about 15 minutes before baking to soften and remove the chill.
02 -
Preheat the oven to 350°F (180°C). Butter a 6-inch round cake pan or 8-inch loaf pan, then dust with cacao powder, coating all sides and tapping out the excess.
03 -
In a bowl, combine the almond flour, cacao powder, and baking soda. Use a whisk to sift and remove any large lumps. Set aside.
04 -
In a mixing bowl, whisk the mascarpone cheese and melted butter until smooth. Add the lightly beaten eggs, followed by the sweetener. Whisk until you have a soft, creamy texture.
05 -
Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the chopped fresh strawberries.
06 -
Pour the batter into the prepared pan. Tap the bottom of the pan against the counter a few times to even out the batter and eliminate large air bubbles. Bake for 45-47 minutes, or until the middle is firm and a toothpick inserted comes out clean.
07 -
Let the cake cool before removing from the pan - it should be cool enough to have settled but doesn't need to be completely cold. Dust with powdered sweetener if desired and garnish with fresh berries before serving.
# Notes:
01 -
If the flour has large lumps, use a fork to flatten them if a whisk isn't sufficient.
02 -
Mascarpone gives a richer texture, but cream cheese can be substituted. If using cream cheese, soften it in the microwave or beat with a mixer until creamy.
03 -
Fresh berries work best, but frozen berries can be used if thawed under running water first.
04 -
To check if the cake is done, open the oven door slowly to avoid shocking the cake with cold air.
05 -
This cake can be stored for 3-4 days in an airtight container at room temperature, or up to 5 days in the refrigerator if it's hot where you live.
06 -
To make a layer cake, double the recipe and bake in separate pans.