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inThis Keto Berry Cake has a layer of berries hidden by a fluffy cream cheese frosting. The juice from the berries soaks the cake underneath them, keeping it moist and tasty. My mixed berry pie is simple but delicious and easy enough to make often. This easy recipe is low carb, keto, gluten free, grain free, sugar free and friendly to Trim Healthy Mama.
My husband and I celebrated our 16th wedding anniversary last summer. A few months before our 13th anniversary, I decided that I wanted to redo our wedding cake. And then, a few weeks after our anniversary, I realized that I had completely forgotten about my special dessert idea. So I made this keto berry tart last week. As they say, better late than never, and this was less than a month late. Not bad.
My wedding cake was a white cake with berry filling and cream cheese frosting. It was my commitment because, as a young couple on a budget, we couldn't afford the fondant-covered cake that I really wanted. I toyed with the idea of making our wedding cake, but I was quickly pulled out of that idea. I made a spiced berry sorbet that we serve together with this cake. The berry pie plus a refreshing sorbet was perfect.
How to make keto berry pie
The cake portion of this is super easy. I generally don't bother adding ingredients in stages for a recipe like this that bakes in an 8 × 8 glass baking dish.
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I just add all the ingredients to a bowl and mix until smooth. This takes approximately 5 minutes total, which includes measuring the ingredients.
How to make cream cheese frosting
I love the cream cheese frosting. I could really eat it by the tablespoon. It is also easy to do. You just need to whip the cream cheese with powdered sweetener. Sometimes I add butter and vanilla, but all that is really needed is the cream cheese and the sweetener.
Tips and substitutions
Cream cheese frosting: If it is too thick, you can thin it out with a little cream or almond milk. In this recipe, I dilute it with cream.
Flour Options: Almond flour can be expensive. If you want to reduce the amount used in this mixed berry pie, you can use 1/2 cup of almond flour and 1/2 cup of ground golden flax.
Nut-free option: The best substitute for almond flour is sunflower seed flour. It can be subtitled 1: 1 for almond flour; unlike coconut flour.
White Cake: For a lighter cake, my Keto Vanilla Cake is perfect in this recipe!
Should I use frozen berries for the keto berry cake?
Yes, for this recipe frozen berries work best. They release their natural juices to soak in the cake and make it moist and tasty.
Can I sub in another fruit?
The best option for a low carb fruit on berry pie is always berries, but if you are doing Trim Healthy Mama and don't mind a crossover, any other frozen fruit works too. Peaches or cherries are a good choice!
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Keto Berry Cake with Cream Cheese Frosting
This Keto Berry Cake has a layer of berries hidden by a fluffy cream cheese frosting. The juice from the berries soaks the cake underneath them, keeping it moist and tasty. My mixed berry pie is simple but delicious and easy enough to make often.
Preparation time: 20 minutes.
Cook time: 40 minutes.
Total time: 1 hour
Servings: 16 pieces
Preheat oven to 350. Grease 8×8 square pyrex with butter or cooking spray. In a bowl with an electric mixer, combine all the ingredients of the dough. Mix well. Pour into the baking dish and spread evenly.
Bake at 350 for 40 minutes until golden. Cool completely.
Meanwhile, defrost the berries by leaving them at room temperature or defrosting in the microwave. When the cake has cooled, poke holes in it with a skewer or fork. Spoon the berries on top and drizzle the juice from the thawed berries on top.
Using an electric mixer, mix the cream cheese until smooth. Add the sweetener and mix until smooth. Add thick cream and beat until fluffy.
Serving: 1 piece | Calories: 178kcal | Carbohydrates: 7 g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 134mg | Potassium: 94mg | Fiber: 3g | Sugar: 3g | Vitamin A: 431 IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1 mg
Originally published on September 19, 2016. Reviewed and published on April 14, 2020.