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Keto Lilly Cake (Sugar Free)
My birthday is fast approaching, and I’ve never been so excited about cake as I am now! Before I began my keto journey, such occasions would be celebrated with sugary laden treats that would leave me feeling terrible and not so happy with my ever-growing waistline. I am so thankful that those days are long gone, and I can still indulge in delicious treats that keep slimming down my waist!!!
While I’m not sure if this is strictly a ‘Southern’ thing, but where I’m from, we absolutely love all things that are flavored with almond….queue this delicious cake. The original version of this cake, Chantilly Cake, was one from Whole Foods, and then a local store near my house made one that they named River Tilly. Both were equally delicious, but they are FULL of carbs.
I will admit that this recipe is not one that you would have time to make frequently, but for those special occasions, it is perfect! There are a few special ingredients that you may not always have on hand, but they are all ingredients that you can easily obtain from most all stores.
I hope that you enjoy this recipe. If you make it, please tag me in all of your photos on Instagram. I am @datketolady. Let’s get this started!
Preheat oven @ 350 degrees
3 cups almond flour
1/2 cup coconut flour
1 tbs + 1 tsp baking powder
3 1/2 tsp almond extract
2 tsp vanilla extract
1/2 cup almond milk (unsweet)
1 cup Pyure (or your favorite kind)
3/4 cup oil (your favorite kind)
2 (8oz) bricks full fat cream cheese (room temp)
16 oz Mascarpone cream cheese (room temp)
2 cups confectioners erythritol
2 cups heavy whipping cream
2 tsp almond extract
1/2 tsp vanilla extract
Fruit Filling Ingredients
6 medium strawberries (sliced)
1/4 cup raspberries (sliced)
1/4 cup blueberries or blackberries (sliced)
Begin by making your cake batter. In a large mixing bowl, combine all of your cake ingredients, and beat until well combined.
Grease two 8 inch round baking pans, or line with parchment paper (I prefer parchment paper.) Pour equal amounts of batter into each pan and put in preheated oven. IT IS VERY IMPORTANT TO NOT OVERBAKE THIS CAKE. Nobody likes a dry cake! Every oven is different, but my cakes took 21 minutes, exactly. If you stick a fork or toothpick through the center of the cake, it should come out clean. But honestly, I like to take my cake out at a stage before the completely clean “stage.”
While your cakes are baking you’ll want to make the icing. I prefer to make the icing using my stand mixer, because it comes out more fluffy. If you don’t have a stand mixer, a hand mixer would work as well.
In a large bowl, combine all of the icing ingredients. It will look watery at first. Never fear, though, because the longer you beat it, the thicker it will become. When it is well combined, set it aside. Do not refrigerate it before icing the cake, as it will be too firm to frost the cake with.
In a small bowl, cut up all of the fruit for filling, and place in refrigerate until you’re ready to ice the cake.
When the cakes are done, and completely cooled, you will slice each cake in half to form thinner layers. You will end up with 4 layers. I only used 3 layers, but you are welcome to use all 4…it’s up to you.
Place bottom layer on cake plate and put one layer of icing, then top with fruit. Place another cake layer and repeat the layering process until you’re to the top of your cake. Finish off the cake with icing on top and the ice the sides. Garnish with berries of your choice.
This cake is best after it is refrigerated for at least a few hours, and is even better the next day!