Low-carb chocolate mess with berries and cream

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


4 servingservings
  • 1 cup 240 ml fresh raspberries or fresh blueberries or fresh strawberries
  • ¼ teaspoon ¼ teaspoon vanilla extract
  • 2 tablespoons 2 tablespoons lime juice
  • ¼ ¼ dark chocolate cake
  • 16 oz. 30 g pecans, chopped
  • 2 tablespoons 2 tablespoons roasted unsweetened coconut chips
  • 1 cup 240 ml heavy whipping cream or crème fraiche
Dark chocolate cake
  • 9 oz. 250 g dark chocolate with a minimum of 70% cocoa solids
  • 513 oz. 150 g butter
  • 5 5 eggeggs
  • 1 pinch 1 pinch salt
  • 1 teaspoon 1 teaspoon vanilla extract


Instructions are for 4 servings. Please modify as needed.

  1. This recipe calls for ¼ of our dark chocolate cake. If you haven't baked it ahead, please see instructions below.
  2. Mix berries, lime juice and vanilla in a small bowl. Let sit for a few minutes.
  3. Divide the dark chocolate cake into bite sizes with your fingers. Distribute to four small 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.

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.

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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.

  3. Carolbeth
    Does the chocolate cake freeze well? There is no way we'd eat all that before it went bad.

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