Keto strawberry cake

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5 from 304 votes
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This keto strawberry cake is so moist, fluffy, and bursting with strawberries, you won’t believe it is low carb! Simple ingredients, but sure to impress! 3 grams net carbs per serving. 

keto strawberry cake

Keto Strawberry Cake

When it comes to keto strawberry recipes, my favorite things to make are shortcake, cheesecake, and this keto strawberry cake.

Whenever I see strawberries popping up around the grocery store, I know that spring is near. To me, this means an abundance of baking with strawberries. See, I love eating strawberries on their own but I feel like when they are in desserts, they taste so much better.

Fortunately, strawberries are suitable for a keto diet, and I love adding them to various desserts whenever I can. One of my friends is obsessed with a strawberry cake and begged me to make a low carb version of it. As someone who loves a challenge, I opted to use my latest strawberries to use in a cake! 

I’ve been meaning to share a keto strawberry cake recipe for quite some time. It’s perfect for a spring or summer dessert, or anytime you find yourself with fresh strawberries! The cake is so simple to put together and requires minimal prep.

No dairy and no sugar are needed, but you’d never tell. The texture is moist, fluffy, and with a lovely tender crumb. It’s plesantly sweet with hints of strawberry throughout. 

I had some friends over for dinner the other night and served them this cake for dessert and NO ONE believed me when I said that it was low carb- They thought I bought it from a cake shop!

How do you make a keto strawberry cake?

The Ingredients

  • Almond flour– You must use blanched almond flour, not almond meal. The latter will not yield a moist and fluffy cake, and be somewhat gritty.
  • Baking powder– Gives structure to the cake, and gives a slight rise. 
  • Salt– Balances out the other ingredients and brings out the sweetness of the strawberries and sweetener. 
  • Eggs– Room temperature eggs. 
  • Coconut oil– Measured in its melted state. 
  • Vanilla extract– A must for any good cake. 
  • Granulated sweetener of choice– Erythritol, monk fruit sweetener, and allulose can all be used. I prefer using erythritol for this cake. 
  • Strawberries– Fresh and sliced strawberries. Do not use frozen strawberries, as they will seep through the cake as it bakes. 
  • Vanilla frosting– To top and layer the cake with. I used a homemade keto frosting.

The Instructions

Start by mixing together your dry ingredients in a small bowl and set aside. Next, in a separate bowl, whisk together the eggs, coconut oil, sweetener, and vanilla extract, until completely combined. Gently mix in the dry ingredients until no clumps remain, before folding through the sliced strawberries at the end.

Now, transfer the cake batter into a greased 8-inch cake pan. Bake the cake for 25-30 minutes, until a skewer comes out mostly clean. Remove the cake from the oven and let it cool in the pan completely, before frosting. 

low carb strawberry cake

Tips to make the best low carb strawberry cake

  • Use a springform cake pan for easy removal. They can easily be purchased at any general or kitchen store (I even found mine at the supermarket). 
  • Reserve some extra strawberries to decorate the top of the cake with.
  • If you’d like to make a layer cake, double the ingredients, and the frosting. 

Storing and freezing the almond flour strawberry cake

  • To store: Strawberry cake can be stored in the refrigerator, completely covered, for up to 1 week.
  • To freeze: Place slices of the cake in a sealable container and store in the freezer for up to 6 months. 

almond flour strawberry cake

More keto cake recipes to try

keto strawberry cake

Keto Strawberry Cake

5 from 304 votes
This keto strawberry cake is so moist, fluffy, and bursting with strawberries, you won't believe it is low carb! Made in just one bowl, this cake takes minutes to prep!
Servings: 12 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients  

Instructions 

  • Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside.
  • In a small bowl, add your almond flour and baking powder and mix until combined. In a separate bowl, whisk together the eggs, coconut oil, vanilla extract, and sweetener, until glossy and combined. Gently add in the dry ingredients and mix well. Fold through the strawberries.
  • Transfer the cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out mostly clean.
  • Remove the cake from the oven and let cool in the pan completely, before removing and frosting.

Notes

This makes a single layer cake. For a double or triple layer cake, double/triple the ingredients. 
TO STORE: Strawberry cake can be stored in the refrigerator, completely covered, for up to 1 week.
TO FREEZE: Place slices of the cake in a sealable container and store in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 154kcalCarbohydrates: 5gProtein: 6gFat: 13gSodium: 59mgPotassium: 42mgFiber: 2gVitamin A: 91IUVitamin C: 7mgCalcium: 70mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Definitely cannot sub stevia & erythritol one to one! Also can’t sub coconut flour for ANY flour one to one, for whoever asked that earlier!

  2. Good morning I made on Wednesday everyone loved it for the doctors bday. They said it was so refreshing

      1. 5 stars
        This will be My newly diagnosed Type one diabetic baby’s birthday cake. It’s In the oven now as I put him to bed. I used mixed berries for a “Berry 1st Birthday” . Thanks for providing a simple low carb cake recipe for our special day.

  3. 5 stars
    Very easy to make and so delicious! Hubs loved it and said it felt like he was cheating! Thanks for a lovely dessert.

  4. Would it be okay to substitute melted butter for the coconut oil?
    Cant wait to try this! I’ve enjoyed so many of your recipes!

  5. I have made it twice. First with strawberries then again with raspberries… DELICIOUS!
    Cook time in a Bundt pan is almost 40 min..it is . longer than the recipe suggests but so worth the wait!