Low-carb chocolate mess with berries and cream

Low-carb chocolate mess with berries and cream

A fancy low-carb chocolate cake, whipped cream, nuts and berries. A dessert like this is a given success on any festive occasion.

Low-carb chocolate mess with berries and cream

A fancy low-carb chocolate cake, whipped cream, nuts and berries. A dessert like this is a given success on any festive occasion.
16 servingservings


Dark chocolate cake
  • 9 oz. 250 g dark chocolate with a minimum of 70% cocoa solids
  • 5 oz. 150 g butter
  • 5 5 eggeggs
  • 1 pinch 1 pinch salt
  • 1 tsp 1 tsp vanilla extract
For serving
  • 2 cups 475 ml fresh raspberries or fresh blueberries
  • 1 tsp 1 tsp vanilla extract
  • 6 tbsp 6 tbsp lime juice
  • 4 oz. 110 g pecans, chopped
  • ½ cup 125 ml (50 g) roasted unsweetened coconut chips
  • 2 cups 475 ml heavy whipping cream or crème fraîche


Instructions are for 16 servings. Please modify as needed.

Dark chocolate cake

  1. Preheat the oven to 320°C (160°C). Use a spring form, maximum 9 inches (20-22 cm) in diameter. Grease the form with some butter or coconut oil and fasten a piece of round parchment paper to the bottom.
  2. Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave. Be careful, chocolate can burn so stir often. Let cool a little when melted.
  3. Separate the eggs and put the yolks and whites in separate bowls. Add the salt to the egg whites and whisk until stiff peaks form. Set aside.
  4. Add the vanilla to the egg yolks and whisk until smooth.
  5. Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding until you can't see any white streaks from the egg whites but no more than that. Pour the batter into the form and bake for 15-20 minutes. Probe with a knife to see when it's ready. It should be moist, but not runny.

For serving

  1. Mix berries, lime juice and vanilla in a small bowl. Let sit for a few minutes.
  2. Pour the cream into a large bowl and whip it until soft peaks form.
  3. Divide the dark chocolate cake into bite sizes with your fingers. Distribute to serving plates.
  4. Add the berries and sprinkle coconut flakes and nuts on top.
  5. Serve immediately with a generous amount of whipped heavy cream or crème fraiche.

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  1. Mary-Ann
    The ingredients for the chocolate cake part of the recipe increase when you increase the number of servings, as well as the amount of cake to use in the dessert. For 4 servings you need 1/4 of the cake and for 8 servings you need 1/2 the cake. But when I change the serving size from 4 to 8 the ingredients of the cake also increase. I think there is an error here. Please look into it. Thanks
  2. ANDy
    In my opinion, if one intends on following a LCHF diet, one should delight in the savory and leave the sweets alone because low carb desserts seem like recipes that try to make a dry glass of water. However, I think low carbing desserts is valuable because I hope low carbing desserts become main stream.

    I drink diet soda and all diet sodas are even lower carb than these desserts.

    Replies: #6, #9
  3. Carolbeth
    Does the chocolate cake freeze well? There is no way we'd eat all that before it went bad.
    Reply: #7
  4. Sharon
    This was an absolutely delicious celebration desert for a family occasion. Everyone could enjoy it and be included, and no one even realised it was low carb! The taste was sensational !
  5. deb
    Is there any sweetener at all in this?
  6. Una
    It's about balancing your daily carbs. Some of us like to have something sweet, and particularly when there are other people, friends or family, eating with you. Some of us miss eating fruit enormously as well so I would say find low three very low carb meals on the day you have a pudding. I beverage puddings daily anyhow but still great yo.think you can. Wont be any worse than the odd glass of wine either. Stay within the 20 to 30 carb region as the videos say.
  7. Una
    How many did you cook it for? I made the smallest recipe for four. Will keep for a few days in a fridge. I wouldn't try freezing it myself as textures often change. I had two of friends and so had one portion out of four left over when they had gone for the next day!
  8. Ibtisam
    Can one take heavy cream in Coffees and Teas ?
  9. aams
    I made it with 99% chocolate and substituted clotted cream for whipped cream 11/10 for taste.

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