New Keto cake

New Keto cake, The flourless saga continues

New Keto cake is always bringing attention. We know this effect, the forbidden fruits story and the reward centre in our brains. But what is it about Keto cakes that always impresses Ketonians around the globe? A new Keto cake gets more likes and comments than any other recipe of ours on social media. ­čÖé People just want to eat cake and if possible without too many carbs. If you can’t beat it, just beat the eggs and make it! Did I use enough of historical quotes in the intro? Well, let’s then move to what is new about this new Keto cake?

New Keto cake and the flourless saga

We started ketonising cake recipes that did not call for flour but originally contained sugar. Those cakes work perfectly because when you beat the eggs with butter, cacao powder and sugar, you get the batter that needs no flour. An example of this is our Flourless chocolate Keto cake that worked perfectly even without sugar. Naturally, we always used erythritol blend with stevia sweetener to emulate sugar. Unfortunately, this gave us mixed results. That sweetener simply wants citric acid and salt to create the sugar effect. However, as time passed, I needed to fix the sweetener problem and work with monk fruit or stevia extracts. In particular, those that come in liquid form. Finally, I realised the glycerol-based extracts work perfectly if added at the end of mixing.

One slice to feed all cravings

Our new Keto cake has a versatile flavour profile and it satisfies your cravings for fruits and chocolate at the same time. How can it do that? The cake doesn’t contain cacao powder or dark chocolate which is a typical Keto trick. Well, once you read the ingredients, you’ll get the image. The mighty cacao butter smells like chocolate but doesn’t give the bitterness of dark cacao powder. It’s ideal for combining with red berries. Think of all those silky desserts with white chocolate and berries… Aren’t we a bit spoiled by those?

New Keto cake

We, the modern humans are so spoiled by the versatility of flavours available to us that even when we take things in our hands, fix our nutrition and decide to be healthier, we still crave those flavours and textures. If we can’t fight the “demons” we better make them into “angels”. So, we’ll eat a Keto cake on a rare occasion, but this cake will be as good as any other food on our Keto Mediterranean plate! If you were a foodie or a gourmet oriented person before going Keto, then you came to the right place to enjoy food with a healthier twist.

Celebrating life with occasional Keto dessert

Every time we publish a new Keto cake recipe we keep reminding you that there’s no chance you’ll have a serious weight loss or healing success if you keep eating Keto desserts daily. It is just impossible to fit a Keto dessert on a daily basis and fix your body composition. Therefore, make it a special celebration. Treat yourself, treat the family or friends, but right after that last slice disappears from the platter, continue with your healing and slimming journey.

If you don’t know how to approach the Keto Mediterranean healing and slimming protocol, don’t hesitate to contact us. We offer both consultations and tailored personalised meal plans by a certified nutritional therapist, otherwise known as my husband Apollonas. Before you check out our new Keto cake recipe, think about your goal and your desires!

Become a master of all of them!

Keto cake with berries and cacao butter

Keto cake with berries and cacao butter

Recipe by Roberta Kapsalis
0.0 from 0 votes
Course: keto dessertCuisine: Keto MediterraneanDifficulty: Medium


Prep time


Cooking time






  • 6 large eggs

  • 100g (3,5 oz) organic tahini paste (sesame paste)

  • 100g (3,5 oz) organic cacao butter

  • 100g dairy butter (we used goat butter)

  • 3 tbsp chia seeds

  • 200g (7 oz) sour goat cream (you can use mascarpone)

  • 1 tbsp vanilla extract

  • 1 tbsp dark rum aroma

  • 1 tsp baking soda

  • 1 tbs sea salt

  • 1/2 tsp citric acid or 3 tbsp lemon juice

  • 20 drops (or more) liquid sweetener (monk fruit or stevia glycerol extract)

  • Gelatine topping
  • 150g (5,2 oz) red berries of your choice

  • 30g (1 oz) grass-fed beef gelatine (powder or granulated)

  • 200 ml (7 fl oz) well-infused hibiscus tea

  • 18 drops liquid monk fruit or stevia sweetener (extract)

  • 3 tbsp lemon juice


  • In a deep saucepan, slowly melt sour cream, butter, cacao butter, tahini paste and flavourings. Keep stirring with a whisk to unify nicely.
  • Remove this mixture from the stove and let it cool down a bit. Add the yolks and beat energetically with a whisk or hand mixer. Now add baking soda, citric acid and sea salt while still mixing. Add chia seeds. In the end, add as much liquid sweetener as you like. Test by trying small amounts of batter. I used exactly 20 drops, but you can add more to your liking.
  • Beat the egg whites into a firm meringue. Add a dash of citric acid to the egg whites and maybe a little bit of salt to make it firmer.
  • using a silicone spatula, gently mix the egg white meringue into the previous mixture and make sure you don’t lose the air from the meringue. You can achieve this by gently folding in the meringue bit by bit.
  • Grease a 28 cm (11 inch) round cake pan (removable bottom) with some coconut oil or butter. You can sprinkle some coconut flour to prevent sticking if the pan is not coated with a non-stick coating. Pour in the cake batter.
  • Bake in the preheated oven at 120┬║C (250┬║F) for 30 minutes. Try not to open the oven during the baking process.
  • While the cake is being baked, prepare a well-infused hibiscus tea. Then mix in the sweetener and 3 tablespoons of gelatine. Bring this to a boil and constantly steer to prevent gelatine from sinking and sticking to the bottom of a saucepan.
  • Mix in the red berries gently so that you don’t break them. If you use frozen berries your gelatine will thicken immediately and it will be easier to work. If you are using fresh berries, wait for the tea and gelatine mixture to cool down and then mix in the berries. Add the lemon juice.
  • When the cake base is baked, remove it from the oven and cover it with a clean towel. Let it cool down. Pour the gelatine and berries mixture on top and place the cake in the refrigerator. Wait for the gelatine to fully set. (at least 2 hours in the refrigerator or 20 minutes in the freezer).
  • When the gelatine topping is set and firm, remove the side part of the cake pan. You can use a sharp and wet knife to remove the side part easier by gently running the knife around the cake.
  • You will be able to cut 15 decent pieces of this cake. However, since it’s quite intensive in flavour and has a lot of fat, you can serve thinner slices and get up to 20 slices out of this amount.


  • The nutrition label is made for a single slice if you cut out 20 pieces. The carb content may vary and it depends solely on sesame seed paste (Tahini). You need to find unsweetened organic sesame paste with as much as 20g of carbs per 100g of product. Most of the products in Greece contain around 18g of total carbs per 100g of paste.

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