This keto strawberry cake is a low carb version of the classic strawberry layered cake that is delicious and indulgent. Moist almond flour cake layers filled with fresh sliced strawberries and luscious whipped cream, creating a perfect balance of flavors. This low carb dessert is not only delicious but also guilt-free, making it an ideal treat for those following a keto lifestyle. Enjoy the sweetness of the season with every bite of this keto strawberry cake!
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It’s hard to believe this keto strawberry cake has less than 8g of carbs per serving, but it’s true! In under an hour, you can indulge in a slice of fluffy almond and coconut flour sponge layered with freshly sliced strawberries and whipped cream. This is a low-carb dessert fit for every guest that comes through your door, and it’s made with the simplest of ingredients you likely already have in the kitchen.
Each bite is promised to be light and moist, with a silky pairing of rich cream and fruity strawberries. Eggs ensure a gloriously golden batter, and baking powder helps give the cakes their rise. There’s no added sugar in this recipe. Instead, Erythritol brings sweetness, making this keto strawberry layer cake a match made perfect with a cuppa.
Whether you need to find a keto celebration cake or simply fancy baking a sweet treat, this keto strawberry cake is the recipe for you. With familiar ingredients and a fuss-free process, you can have a stunning cake on the table in next to no time.
- Almond Flour: The goal of our keto cake is to achieve a moist, fluffy texture, and almond flour is key for this! It has a texture similar to damp sand and works together with the coconut flour to create a thick, silky cake batter.
- Coconut Flour: Coconut and strawberries are a tropical pairing that works wonders for the overall flavor of this layered keto cake recipe. Only a small amount of coconut flour is needed, as adding a large quantity would make the cakes dense and heavy.
- Erythritol: Although Erythritol isn’t quite as sweet as sugar, it works as a great replacement for baked goods. There’s no need to add a large volume of Erythritol, however, as it can have a slight aftertaste when used in big amounts.
- Baking Powder: For cakes and bakes to get light and fluffy, baking powder is one of the best things to use. It helps produce air bubbles in the batter, which, when cooked, create pockets in the cake. This is what gives well-baked cakes a bouncy, light texture consistently throughout.
- Salt: A sprinkling of salt does more than just enhance the flavor of strawberry and vanilla in this keto cake. It also helps the sponges achieve a bouncy, tender texture that’s a breeze to slice and serve to guests.
- Butter: Unsalted butter is best to use for this recipe, especially since we’re adding a dash of salt to the batter. In a cake recipe, salted butter can simply make things too salty, and this strawberry layered cake is better with a balanced, sweet flavor.
- Eggs: The inclusion of 2 large eggs in this cake recipe helps create a firm structure for the cake, allowing them to be stacked on top of one another successfully. The entire egg is needed for the batter to become an inviting sandy color, so there’s no need to separate the whites and yolks.
- Vanilla Extract: Adding a drop of vanilla extract to the cake mixture helps prevent the sponges from being bland and also adds a light background sweetness. Vanilla also enhances the flavors of other ingredients; in this case, that’s strawberry!
- Strawberries: A keto strawberry cake wouldn’t deserve such a name without including strawberries in the recipe! Fresh strawberries bring fragrance, color, and juiciness to the cake, so each mouthful is decorated with delicious red fruit.
- Heavy Cream: Heavy cream is required for both the strawberry filling and the optional whipped cream garnish. Soft and delicate, the heavy cream anoints each layer of cake with a silky white cloud, perfect for the strawberries to sit on.
How To Make Keto Strawberry Cake
The classic combination of strawberries and cream shines in this keto cake, and it can be enjoyed without a hint of guilt. It’s easy to throw this cake together, and after it’s cooled, you can bring out your creative side with the decoration. It’s tempting, but avoid going too far from the oven as these cakes don’t take long to cook, and the last thing you want is a cake that’s burned to a crisp!
Step one: Preheat the oven to 350°F (175°C) and line a baking sheet with baking paper so none of the cakes stick during cooking.
Step two: In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, baking powder, and salt, ensuring all of the dry ingredients are well combined.
Step three: Add the melted butter, eggs, and vanilla extract to the dry mixture, and combine everything together until it resembles a dough.
Step four: Take the dough and pour it onto the baking sheet into four round discs, about ½ inch thick. To make sure each sponge is even, draw out four even circles before pouring the batter onto the tray so you have a guide to work from.
Step five: Bake the cakes in the oven for 12-15 minutes or until they are golden in color and bouncy when touched. As soon as the cakes start to turn a light brown color, take them out of the oven, as they can go from golden to burned in a matter of minutes.
Step six: While waiting for the cakes to bake, it’s a good time to make the strawberry filling, and it will have plenty of time to sit and thicken. For the filling, whip heavy cream and Erythritol until stiff peaks are created.
Step seven: Before putting the cream into the fridge to stay cool and fresh, gently fold in the sliced strawberries.
Step eight: Take another mixing bowl and prepare the cream to be slathered over the top of the cake. Whip the heavy cream with Erythritol until stiff peaks form and the texture becomes light and pillowy.
Step nine: Allow the cakes to cool fully before assembling them on top of one another. Place the first cake onto a plate and spread a dollop of strawberry filling on the top, coaxing the cream towards the edge of the cake.
Step ten: Repeat the layering process with the rest of the strawberry cream filling until you’ve reached the final cake. Spread the whipped cream over the top of the cake and garnish with thinly sliced fresh strawberries.
Tips And Variations
Keto Raspberry Cake: If you don’t have any strawberries but have raspberries in the fridge, they also work perfectly on the cake. Instead of using fresh strawberries in the cream filling and as a garnish, simply replace them with raspberries.
Keto Chocolate Strawberry Cake: It’s hard to beat the tasty combination of chocolate and strawberry! Adding a couple of tablespoons of high-quality cocoa powder to the mixture will create a chocolate lover’s dream combination.
Freeze-Dried Strawberry Variation: To bring more texture to the keto strawberry cake, a handful of freeze-dried strawberries can either be added to the cake batter or scattered on top of the final layer of cream. This enhances the strawberry flavor even more and creates attractive pops of ruby red with each slice.
Monk Fruit Variation: Erythritol is a common keto sweetener, but monk fruit sweetener can also work well in baked goods. It doesn’t taste too different from sugar or distract from intentional flavors, and it also helps bring moisture to cakes, which is ideal for our keto strawberry cake recipe.
Frequently Asked Questions
How Many Carbs Are In A Keto Strawberry Cake?
Our keto strawberry cake recipe contains 6g of net carbohydrates per serving. This is a fraction of the carbohydrates included in a traditional strawberry layered cake, and this is due to using keto ingredients instead of sugar.
Can You Make Keto Strawberry Cake In A Mug?
It’s possible to make a keto strawberry cake in a mug, but the quantities of ingredients may have to be changed to cater to the different cooking processes. Our cake is best cooked in an oven, following the instructions of the recipe as closely as possible.
How To Make Thick Keto Buttercream?
Try our easy keto buttercream frosting recipe that combines unsalted butter, Erythritol, vanilla, and heavy cream to create a thick keto buttercream. For this strawberry cake recipe, whipped cream works perfectly, but buttercream could be used as a replacement.
Keto Strawberry Cake Recipe
For the Cakes
For the Strawberry Filling
- 1 cup Sliced Strawberries
- ½ cup Heavy Cream
- 1 tablespoon Erythritol
For the Garnish (Optional)
- 1 cup Heavy Cream
- 1 tablespoon Erythritol
- Fresh Strawberries
- Preheat your oven to 350°F (175°C) and line a baking sheet with baking paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined and a dough forms.
- Divide the dough on the baking sheet into four equal small round discs, about ½ inch thick each.
- Bake in the preheated oven for 12-15 minutes or until the cakes are golden and firm to the touch.
- While the cakes are baking, prepare the strawberry filling. Whip the heavy cream with the Erythritol until stiff peaks form. Fold in the sliced strawberries. Let it sit in the refrigerator to chill and macerate while the cakes cool.
- In a separate bowl, prepare the whipped cream for the garnish. Whip the heavy cream and the Erythritol until stiff peaks form.
- To assemble the strawberry cake, once the cakes have cooled, start by placing a cake on a plate. Spoon some of the strawberry filling onto the cake and continue layering the cake and filling. Place the final cake and add dollops of whipped cream.
- Garnish with more fresh strawberries on top.