Keto Berry Chantilly Cake (Vanilla cake with Berries and Cream Cheese Mascarpone Chantilly Cream)

This moist vanilla cake is layered with homemade berry filling, some fresh berries and light and creamy cream cheese mascarpone cream. It makes for one light and refreshing cake, perfect for summer!

Keto Vanilla Cake
Ingredients:
2 Cups Almond Flour (224 grams)
⅓ Cup Coconut Flour (42 grams)
½ tsp Baking Powder (2 grams)
1 tsp Baking Soda (4.8 grams)
¼ tsp Salt (1.5 grams)
¼ Unsweetened Almond Milk (60 grams)
¼ Cup Sour Cream, 18% Fat (60 grams)
1 tsp White Vinegar (5 grams)
1 tsp Vanilla Extract (5 grams)
⅔ Cups Granular Swerve (145 grams)
⅔ Coconut Oil, Melted (130 grams)
4 Large eggs (228 grams)
Berry Filling
Ingredients:
¼ Cup Strawberries (45 grams)
¼ Cup Blackberries (45 grams)
¼ Cup Blueberries (45 gr7ams)
3 Tbsp. Water (45 grams)
½ Tbsp. Lemon Juice (7.5 grams)
2 tsp Lemon Zest (4 grams)
1 tsp Vanilla Extract (5 grams)
¼ tsp Xanthan Gum (0.5 grams)
3 Tbsp. Confectioners Swerve (30 grams)
Cream Cheese Mascarpone Chantilly Cream
Ingredients:
1 Cup Cream Cheese (225 grams)
1 Cup Mascarpone Cheese (475 grams)
1 Cup 35% Whipping Cream (250 grams)
1 Tbsp. Vanilla (15 grams)
¾ Cup Confectioners Swerve
Fresh Fruit (optional) - included in macros
12 Large Strawberries
½ Cup Raspberries
½ Cup Blueberries
½ Cup Blackberries
3X6’’ pans or 2X8” pans. Bake at 350 F for 20-25 minutes.

Servings: 8
Per Serving:
NET CARBS: 12 grams
FIBER: 7 grams
TOTAL CARBS: 20 grams
PROTEIN: 14 grams
FAT: 72 grams
CALORIES: 769
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