I can’t get over how this keto strawberry cake turns out so moist, fluffy, and berry-packed without sugar, dairy, or grains. It looks bakery-worthy, but it comes together in one bowl in minutes.

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I’m obsessed with this keto strawberry cake because it tastes like the kind of dessert I want on repeat, not the sad “healthy” slice I pretend to like. It’s soft, fluffy, and packed with fresh strawberries, with that sweet berry bite running through every forkful.

I love that it skips sugar, dairy, and grains without tasting like it’s missing anything. But the texture is what really gets me.

Moist, tender, almost bakery-style. And the almond flour keeps it rich without feeling heavy.

Bright, pretty, low carb, and completely snackable. The kind of cake I keep sneaking slivers from.

Ingredients

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Almond flour keeps the crumb soft, rich, and way less “diet cake” tasting.
Coconut flour soaks things up and helps the cake hold together nicely.
Powdered sweetener brings sweetness without the sugar crash.
Pretty handy.
Baking powder gives it lift, so you’re not eating a strawberry brick.
Sea salt makes the sweet stuff pop.
Don’t skip that tiny magic.
Eggs add structure, protein, and that tender bakery-style bite.
Coconut oil keeps it moist, with just a soft hint of richness.
Almond milk loosens the batter and keeps the cake dairy-light.
Vanilla makes everything taste warmer, sweeter, and more homemade.
Chopped strawberries bring juicy little pockets in every bite.
Sliced strawberries on top make it pretty without trying too hard.
Coconut cream turns into a dreamy frosting or glaze if you’re feeling fancy.
Lemon juice brightens the berries.
Plus, it makes the cake taste fresher.
Basically, it’s sweet, fruity, low carb, and doesn’t feel like a compromise.

Ingredient Quantities

2 cups blanched almond flour

1/4 cup coconut flour

3/4 cup powdered erythritol or powdered monk fruit sweetener

1 tablespoon baking powder

1/4 teaspoon fine sea salt

4 large eggs

1/3 cup melted coconut oil, cooled

1/3 cup unsweetened almond milk

1 teaspoon vanilla extract

1 cup fresh strawberries, hulled and chopped

1/2 cup fresh strawberries, sliced for topping

1/2 cup full fat canned coconut cream, chilled (for optional frosting or glaze)

1 teaspoon lemon juice (optional, brightens strawberry flavor)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line an 8 or 9 inch round cake pan with parchment paper.

2. In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol or powdered monk fruit sweetener, 1 tablespoon baking powder, and 1/4 teaspoon fine sea salt until evenly combined.

3. In a separate bowl beat 4 large eggs, then whisk in 1/3 cup melted coconut oil (cooled), 1/3 cup unsweetened almond milk, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir until just combined and no dry pockets remain.

5. Fold in 1 cup fresh strawberries, hulled and chopped, gently to distribute without smashing them.

6. Transfer batter to the prepared pan, smooth the top, and arrange 1/2 cup fresh strawberries sliced on top.

7. Bake for 25 to 35 minutes or until the center is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

8. Allow the cake to cool in the pan for 10 to 15 minutes, then remove and cool completely on a wire rack before slicing.

9. Optional frosting or glaze: whip 1/2 cup chilled full fat canned coconut cream with 1 teaspoon lemon juice and a little powdered erythritol or monk fruit to taste until light and spreadable; spread over cooled cake and garnish with extra strawberry slices.

Equipment Needed

1. Oven
2. 8 or 9 inch round cake pan lined with parchment paper
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Knife and cutting board for hulling and slicing strawberries
8. Cooling rack
9. Toothpick or cake tester

FAQ

Q: Is this cake truly keto friendly? A: Yes. The recipe uses almond and coconut flours and powdered erythritol or monk fruit to keep net carbs very low. One serving will be low in carbs compared with traditional cakes, but check your portion size and sweetener choice against your daily carb target.

Q: Can I substitute another nut flour for almond flour? A: Almond flour is preferred for texture and fat content. Hazelnut or pecan flour may work but will change flavor and absorbency. Do not substitute wheat or oat flours or use a 1 to 1 ratio without recipe adjustments.

Q: How do I prevent the cake from becoming soggy from the fresh strawberries? A: Toss chopped strawberries in a teaspoon of coconut flour or a little erythritol before folding into the batter to absorb excess juice. Use larger strawberry pieces for topping rather than mixing too many into the batter.

Q: Can I make the optional coconut cream frosting thicker or use another frosting? A: Chill the canned coconut cream well, then whip it with a small amount of powdered erythritol until fluffy. For a thicker frosting add more chilled coconut cream or a tablespoon of cream cheese if dairy is acceptable.

Q: What is the best way to store and reheat leftovers? A: Store in an airtight container in the refrigerator for up to 4 days. Rewarm single slices briefly in a toaster oven or microwave for 10 to 20 seconds to refresh texture. If frosted, store covered to prevent drying.

Q: Can I freeze the cake? A: Yes. Freeze unfrosted slices wrapped tightly in plastic and placed in a freezer bag for up to 3 months. Thaw in the refrigerator overnight and warm gently before serving. Avoid freezing fresh-frosted cake that contains fresh strawberries as they can become watery.

Keto Strawberry Cake Recipe Substitutions and Variations

Almond flour: swap for finely ground hazelnut or pecan flour at a 1:1 ratio; note these add a more pronounced nutty flavor and slightly denser texture.
Coconut flour: replace with an extra 3/4 cup almond flour plus 1 extra egg for every 1/4 cup coconut flour replaced, because coconut flour is much more absorbent.
Powdered erythritol or monk fruit: use powdered allulose 1:1 for a softer crumb and better browning; reduce baking time slightly if top browns quickly.
Melted coconut oil: substitute melted unsalted butter or ghee 1:1 for a richer, slightly more buttery flavor; if using butter, cool it before adding to eggs to avoid cooking them.

Pro Tips

1. Keep the chopped strawberries as dry and chilled as possible before folding them in so they do not over-release juice into the batter. Toss them lightly in a tablespoon of almond flour if you want extra protection against sinking and bleeding.

2. Use room temperature eggs and almond milk so the batter emulsifies smoothly; if the melted coconut oil is too warm it can scramble the eggs, so let it cool until just warm to the touch.

3. Don’t overmix once you combine wet and dry ingredients. Stir until just combined and then gently fold in the fruit to preserve texture and tenderness.

4. If your oven runs hot or you are baking in a darker pan, tent the cake loosely with foil for the last 8 to 10 minutes to prevent overbrowning while the center finishes cooking.

5. Chill the coconut cream for at least a few hours or overnight, scoop only the thickened part from the top, and beat briefly on low speed with lemon juice and sweetener so the frosting is light and not greasy.

Keto Strawberry Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I can’t get over how this keto strawberry cake turns out so moist, fluffy, and berry-packed without sugar, dairy, or grains. It looks bakery-worthy, but it comes together in one bowl in minutes.

Servings

servings

Calories

219

kcal

Equipment: 1. Oven
2. 8 or 9 inch round cake pan lined with parchment paper
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Knife and cutting board for hulling and slicing strawberries
8. Cooling rack
9. Toothpick or cake tester

Ingredients

2 cups blanched almond flour
1/4 cup coconut flour
3/4 cup powdered erythritol or powdered monk fruit sweetener
1 tablespoon baking powder
1/4 teaspoon fine sea salt
4 large eggs
1/3 cup melted coconut oil, cooled
1/3 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and chopped
1/2 cup fresh strawberries, sliced for topping
1/2 cup full fat canned coconut cream, chilled (for optional frosting or glaze)
1 teaspoon lemon juice (optional, brightens strawberry flavor)

Directions

Preheat oven to 350°F (175°C). Grease and line an 8 or 9 inch round cake pan with parchment paper.
In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol or powdered monk fruit sweetener, 1 tablespoon baking powder, and 1/4 teaspoon fine sea salt until evenly combined.
In a separate bowl beat 4 large eggs, then whisk in 1/3 cup melted coconut oil (cooled), 1/3 cup unsweetened almond milk, and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined and no dry pockets remain.
Fold in 1 cup fresh strawberries, hulled and chopped, gently to distribute without smashing them.
Transfer batter to the prepared pan, smooth the top, and arrange 1/2 cup fresh strawberries sliced on top.
Bake for 25 to 35 minutes or until the center is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Allow the cake to cool in the pan for 10 to 15 minutes, then remove and cool completely on a wire rack before slicing.
Optional frosting or glaze: whip 1/2 cup chilled full fat canned coconut cream with 1 teaspoon lemon juice and a little powdered erythritol or monk fruit to taste until light and spreadable; spread over cooled cake and garnish with extra strawberry slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.