I finally nailed a Keto Strawberry Cake that pairs fresh strawberries with a simple cream layer and a reliable low carb base, so read on to get the recipe.

Jump to Recipe

I love messing with Keto Cakes Recipes, and my latest find is a low carb strawberries and cream cake that actually tastes like summer. I used almond flour for the base and fresh strawberries to push the flavor into overdrive, and somehow it stays light, not gummy.

There are parts that surprised me, like how bright the strawberry puree can get, and how the whole thing feels fancy but not fragile. If you like a good Strawberry Keto Dessert that holds up for guests, this one will make you do a double take.

I can not wait to share the full recipe.

Ingredients

Print Recipe (No Advertisments)

Almond flour: low carb, adds protein and fiber, gives moist nutty crumb
Coconut flour: very absorbent, high fiber, can dry cakes so use sparingly
Powdered erythritol or monk fruit: sweet, almost zero calories, no blood sugar spike
Fresh strawberries: natural sweetness, vitamin C, adds bright tang and freshness
Cream cheese: rich, adds protein and tang, gives creamy stability
Heavy whipping cream: high fat, whips fluffy, keeps cake keto friendly
Eggs: adds structure, protein, helps cake rise and stay moist
Unsalted butter: adds richness and fat for keto, boosts flavor and browning
Sour cream or full fat Greek yogurt: tangy, adds moisture and slight protein, rounds flavors
Gelatin optional: stabilizes whipped cream, helps layers hold without weeping

Ingredient Quantities

2 cups almond flour, finely ground (about 200 g)

1/4 cup coconut flour (about 30 g)

3/4 cup powdered erythritol or monk fruit sweetener (about 150 g)

1 tsp baking powder

1/4 tsp fine sea salt

4 large eggs, room temp

1/2 cup unsalted butter, melted and cooled (113 g)

1/2 cup sour cream or full fat Greek yogurt (120 ml)

1 tsp vanilla extract

8 oz fresh strawberries, hulled and mashed (about 1 cup) for the strawberry puree

12 oz fresh strawberries, sliced for layering and topping (about 1 1/2 cups)

1 tbsp lemon juice (optional)

1/4 cup powdered erythritol for the strawberry puree

8 oz cream cheese, softened (226 g)

1 1/2 cups heavy whipping cream (360 ml)

1/4 cup powdered erythritol for the whipped cream

1 tsp unflavored gelatin (optional, helps stability)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (177 C). Grease and line two 8 inch round cake pans with parchment, set aside.

2. Make the strawberry puree first so it can cool: put the 8 oz mashed strawberries, 1/4 cup powdered erythritol and the 1 tbsp lemon juice (optional) in a small saucepan, simmer over medium low heat until it thickens like jam, about 8 to 10 minutes. Cool to room temp and reserve.

3. Whisk the dry ingredients: 2 cups finely ground almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol, 1 tsp baking powder and 1/4 tsp sea salt in a bowl so there are no lumps.

4. In a separate bowl whisk 4 room temperature eggs, 1/2 cup melted and cooled unsalted butter, 1/2 cup sour cream or full fat Greek yogurt and 1 tsp vanilla until smooth. Stir in about 1/2 cup of the cooled strawberry puree (reserve the rest for layering/topping).

5. Fold the wet into the dry until evenly combined, scraping the bowl. Let the batter rest 3 to 5 minutes so the coconut flour can absorb moisture; the batter will be thicker than wheat cake batters, that is normal.

6. Divide batter between the two prepared pans, smooth the tops and bake 25 to 30 minutes until golden and a toothpick comes out mostly clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.

7. Make the cream cheese filling: beat 8 oz softened cream cheese with 1/4 cup powdered erythritol and 1 tsp vanilla until smooth and no lumps remain.

8. Stabilize and whip the cream: if using gelatin, bloom 1 tsp unflavored gelatin in 2 tbsp cold water, heat 5 to 10 seconds just until dissolved. Whip 1 1/2 cups heavy cream with 1/4 cup powdered erythritol to soft peaks, slowly pour in dissolved gelatin while whipping and continue to whip to stiff peaks. Fold the whipped cream gently into the cream cheese mixture until uniform.

9. Assemble the cake: place one cake layer on a plate, spread some of the cream cheese whipped cream, add a layer of sliced strawberries (use the 12 oz sliced strawberries) and spoon some reserved strawberry puree over them. Top with the second cake layer, frost top and sides with remaining cream, arrange more sliced strawberries on top.

10. Chill the cake at least 1 to 2 hours so it firms up. For clean slices dip a knife in hot water and wipe between cuts. Store covered in the fridge up to 4 days.

Equipment Needed

1. Oven (preheat to 350 F / 177 C)
2. Two 8 inch round cake pans plus parchment paper and nonstick spray or butter to grease
3. Small saucepan for the strawberry puree
4. Mixing bowls, at least two (one for dry ingredients, one for wet)
5. Whisk and rubber spatula for folding and scraping the batter
6. Electric hand mixer or stand mixer for beating the cream and cream cheese
7. Measuring cups and spoons and a kitchen scale if you have one
8. Cooling rack, serrated knife for slicing and an offset spatula or bench knife for frosting

FAQ

Is this cake actually keto? Yes it is keto friendly if you watch portion size. Using almond and coconut flours plus erythritol keeps added carbs low, but strawberries add natural carbs. Whole cake is about 85 to 90g net carbs depending on brands and exactly how much berry juice you use, so if you cut 8 slices expect roughly 10 to 11g net carbs per slice, cut 10 slices and you get closer to 8 to 9g. Always double check labels and your personal macro targets.

Can I make it nut free? Not easily, almond flour is the base so this recipe relies on its fat and texture. You can try defatted sunflower seed flour as a 1:1 swap but expect a greener tint and a slightly different taste and crumb, and you may need to tweak liquids. If you need strict keto and nut free, test a small batch first, and double check carb counts because some substitutions raise carbs.

How do I stop the cake from getting soggy from the strawberries? Do a few things: reduce the puree on the stove until it thickens, or strain out excess juice and chill the puree before spreading. Pat sliced berries dry with paper towels and toss with a little erythritol then drain. Also use a layer of stabilized whipped cream or cream cheese between cake and berries as a barrier. If you want extra insurance, stir a small amount of gelatin into the puree so it sets a bit.

How do I stabilize the whipped cream so the cake holds up? Bloom 1 tsp unflavored gelatin in 2 tbsp cold water for 5 minutes, warm gently until dissolved, let cool slightly then slowly pour into heavy cream while whipping to soft/medium peaks. That makes the cream hold shape longer in the fridge, but dont overheat the gelatin or it will clump.

Can I make this ahead or freeze it? Yes, you can bake and freeze the plain cake layers wrapped tightly for up to 2 months. Defrost in the fridge overnight. Avoid freezing the fully assembled cake with whipped cream because the texture gets grainy, instead assemble after thawing or freeze single slices without frosting and add fresh whipped cream when serving.

What sweetener should I use will it affect texture? Powdered erythritol or a monk fruit blend both work. Powdered erythritol is best in frostings and cream because it dissolves better, but straight erythritol can recrystallize and give a slight crunchy or cooling feel over time. Monk fruit (or a monk fruit-erythritol blend) gives a smoother, less cooling finish. If you prefer no cooling, use a blend labeled for baking.

Keto Strawberries And Cream Cake Recipe Substitutions and Variations

Coconut flour (1/4 cup) substitute: use 3/4 cup almond flour plus 1 extra egg for each 1/4 cup coconut flour you swap. Coconut flour soaks up a lot of liquid so you need more fat or an egg or the batter will be dry. It won’t be exactly the same but it’s the easiest swap.
Powdered erythritol or monk fruit (3/4 cup) substitute: powdered allulose 1:1. Allulose browns and gives a softer crumb and the whipped cream stays smoother longer. It’s slightly less sweet so taste and add a touch more if you like it sweeter.
Unsalted butter (1/2 cup) substitute: melted coconut oil or ghee 1:1. Coconut oil will add a faint coconut note and the cake firms more when chilled. Ghee keeps a buttery flavor and works if you want dairy free.
Heavy whipping cream (1 1/2 cups) substitute: chilled full fat coconut cream, scoop the solid part and whip 1:1 with the sweetener. You’ll get a coconut flavored topping that’s stable, or add that optional gelatin if you want extra hold.

Pro Tips

1) Let the batter sit a few minutes before baking so the coconut flour soaks up the liquid, otherwise you can end up with dry, crumbly spots in the cake. It makes the batter thicker and easier to handle, and trust me the texture improves a lot.

2) For the filling, bloom the gelatin properly if you use it, and add the dissolved gelatin slowly while you whip the cream so it distributes evenly. If you dont want gelatin, make sure everything is very cold and whip the cream to firm but not overbeaten, then fold gently into the cream cheese so the filling stays light and not grainy.

3) Reduce the strawberry puree until it is jam like so it wont make the layers soggy, and taste for sweetness while it cooks because fresh berries vary a lot. If you want a smoother look, press the cooked puree through a sieve to remove seeds, but keep some whole slices for texture.

4) Cool the cakes completely before assembling and chill the finished cake well so slices hold shape. For clean slices dip a knife in hot water and wipe it between cuts, and always store the cake covered in the fridge to keep the cream fresh.

Keto Strawberries And Cream Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally nailed a Keto Strawberry Cake that pairs fresh strawberries with a simple cream layer and a reliable low carb base, so read on to get the recipe.

Servings

servings

Calories

415

kcal

Equipment: 1. Oven (preheat to 350 F / 177 C)
2. Two 8 inch round cake pans plus parchment paper and nonstick spray or butter to grease
3. Small saucepan for the strawberry puree
4. Mixing bowls, at least two (one for dry ingredients, one for wet)
5. Whisk and rubber spatula for folding and scraping the batter
6. Electric hand mixer or stand mixer for beating the cream and cream cheese
7. Measuring cups and spoons and a kitchen scale if you have one
8. Cooling rack, serrated knife for slicing and an offset spatula or bench knife for frosting

Ingredients

2 cups almond flour, finely ground (about 200 g)
1/4 cup coconut flour (about 30 g)
3/4 cup powdered erythritol or monk fruit sweetener (about 150 g)
1 tsp baking powder
1/4 tsp fine sea salt
4 large eggs, room temp
1/2 cup unsalted butter, melted and cooled (113 g)
1/2 cup sour cream or full fat Greek yogurt (120 ml)
1 tsp vanilla extract
8 oz fresh strawberries, hulled and mashed (about 1 cup) for the strawberry puree
12 oz fresh strawberries, sliced for layering and topping (about 1 1/2 cups)
1 tbsp lemon juice (optional)
1/4 cup powdered erythritol for the strawberry puree
8 oz cream cheese, softened (226 g)
1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered erythritol for the whipped cream
1 tsp unflavored gelatin (optional, helps stability)

Directions

Preheat oven to 350 F (177 C). Grease and line two 8 inch round cake pans with parchment, set aside.
Make the strawberry puree first so it can cool: put the 8 oz mashed strawberries, 1/4 cup powdered erythritol and the 1 tbsp lemon juice (optional) in a small saucepan, simmer over medium low heat until it thickens like jam, about 8 to 10 minutes. Cool to room temp and reserve.
Whisk the dry ingredients: 2 cups finely ground almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol, 1 tsp baking powder and 1/4 tsp sea salt in a bowl so there are no lumps.
In a separate bowl whisk 4 room temperature eggs, 1/2 cup melted and cooled unsalted butter, 1/2 cup sour cream or full fat Greek yogurt and 1 tsp vanilla until smooth. Stir in about 1/2 cup of the cooled strawberry puree (reserve the rest for layering/topping).
Fold the wet into the dry until evenly combined, scraping the bowl. Let the batter rest 3 to 5 minutes so the coconut flour can absorb moisture; the batter will be thicker than wheat cake batters, that is normal.
Divide batter between the two prepared pans, smooth the tops and bake 25 to 30 minutes until golden and a toothpick comes out mostly clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
Make the cream cheese filling: beat 8 oz softened cream cheese with 1/4 cup powdered erythritol and 1 tsp vanilla until smooth and no lumps remain.
Stabilize and whip the cream: if using gelatin, bloom 1 tsp unflavored gelatin in 2 tbsp cold water, heat 5 to 10 seconds just until dissolved. Whip 1 1/2 cups heavy cream with 1/4 cup powdered erythritol to soft peaks, slowly pour in dissolved gelatin while whipping and continue to whip to stiff peaks. Fold the whipped cream gently into the cream cheese mixture until uniform.
Assemble the cake: place one cake layer on a plate, spread some of the cream cheese whipped cream, add a layer of sliced strawberries (use the 12 oz sliced strawberries) and spoon some reserved strawberry puree over them. Top with the second cake layer, frost top and sides with remaining cream, arrange more sliced strawberries on top.
Chill the cake at least 1 to 2 hours so it firms up. For clean slices dip a knife in hot water and wipe between cuts. Store covered in the fridge up to 4 days.

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.