Keto Strawberry Cake
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My 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 of net carbs per serving.
Table of Contents
My favorite keto strawberry cake
Strawberries are one of the few keto-friendly fruits, so using them in desserts is a great way to keep carbs low while adding some fruity goodness. When my friend asked me to create a low carb version of a classic strawberry cake, I knew the biggest challenge would be the texture.
Fresh strawberries release moisture as they bake, which can easily make a keto cake dense or soggy. After testing a few batches, I found that using a blend of blanched almond flour and double the usual amount of eggs (4!) kept the batter light and fluffy, and with no collapsed berries.
The final result? A moist, fluffy, and tender cake with mouthfuls of strawberries throughout, all complemented by a cream cheese frosting.
Ps- This cake inspired me to develop a keto strawberry shortcake.
Key Ingredients
Here’s what goes into my sugar free strawberry cake, along with kitchen notes. Full measurements are in the recipe card below.
- Almond flour. You must use blanched almond flour, not almond meal. The latter will not yield a moist, fluffy cake but will be somewhat gritty.
- Baking powder. Provides structure to the cake and gives it a slight rise.
- Salt. Balances the other ingredients and brings out the strawberries’ and sweetener’s sweetness.
- Eggs. Room temperature eggs, please.
- Coconut oil. Measured in its melted state. I recommend refined coconut oil to avoid the coconut flavor.
- Vanilla extract. A must for any good cake.
- Granulated sweetener of choice. My original recipe called for erythritol, but I recently retested it and found that allulose bakes and tastes better because it dissolves like sugar. If you can’t find allulose, monk fruit sweetener would be my next recommendation.
- 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.
How to make it
Step 1- Start by mixing your dry ingredients in a small bowl, then 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, then fold in the sliced strawberries at the end.
Step 2- Now, transfer the cake batter into a greased 8-inch cake pan. Bake the cake for 37 to 40 minutes, until a skewer inserted in the center comes out mostly clean.
Step 3- Remove the cake from the oven and let it cool in the pan completely before frosting.
Arman’s recipe tips
- Use the right cake pan. In testing, a springform cake pan was the easiest to remove. If you don’t have one, they can easily be purchased at any general or kitchen store (I even found mine at the supermarket).
- Make a layer cake. As written, the recipe makes a single-layer cake. But if you’d like to use layers (as in my photos and video), simply double or triple the ingredients (my recipe card lets you toggle this!) and bake as usual. Cool them completely before layering with frosting.
Storing leftovers
Leftover cake slices are best stored in the fridge for up to 1 week or in the freezer for up to 6 months.
Keto Strawberry Cake
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/2 cup allulose or monk fruit
- 1 cup strawberries sliced
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside.
- In a small bowl, combine your almond flour and baking powder and salt until well mixed. 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 37-40 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
- Cake layers: This makes a single-layer cake. For a double or triple-layer cake, double/triple the ingredients.
- Sweetener: My original recipe called for erythritol, but we’ve recently retested it and found that allulose works much better, followed by monk fruit sweetener (granulated).
- Nutritional information: Based on a single layer cake with frosting.
Nutrition
More easy keto cake recipes
If you enjoy this strawberry cake, here are some of my other tried-and-tested cakes that are just as delicious and super easy to make!
This classic vanilla keto cake is my go-to when I need a low carb birthday cake, and it has a lovely vanilla flavor.
Everyone needs a classic keto chocolate cake, and I tested this one endlessly to ensure it tastes like any good cake out there.
While carrots aren’t technically keto-friendly, I use a small amount in this keto carrot cake, and the few extra net carbs are so worth it.
This keto blueberry cake was developed after everyone loved the strawberry one. It’s almost identical but has a touch more sweetness to balance the blueberries’ tartness.
If you love sweet, chocolate desserts, this keto German chocolate cake has to be next on your to-make list.
If you’ve tried this keto strawberry cake recipe, then please rate it and let me know how you got on in the comments below. I love hearing from you! – Arman
Delicious! I make this cake with pure monkfruit (3/4 teaspoon for cake mix and 1/4 teaspoon for icing). Soo yummy 😋
Oh wow, thanks for sharing that Lachie- I’m not super familiar with pure monkfruit (I stick to allulose or granulated monkfruit) so I’m so glad this worked and I’m sure other readers will find this super helpful 🙂
I always bake this one. No strawberries but i add cacao powder to half of the batter. This cake is almost a staple at home and for special occasions, I dress it with fresh whipped cream and berries. It is just perfect.
Thank you so much for sharing this Edith! Some great tweaks too. So glad you found your go-to cake recipe 🙂
If I want to use regular granulated sugar, would I still use 1/2 cup as listed for sweetener?
Hi Charlene! Yes, it would be the same amount 🙂 Let me know how you go with it!
Is the nutrition label including the frosting
Have you made this using a substitute for coconut oil? Applesauce maybe?
Hi L- no, not applesauce. Butter would be the best alternative if you don’t have coconut oil. Let me know how you go!
Definitely didn’t put salt because the main list of ingredients and instructions don’t mention salt. Hope it still turns out.
Hi Katie- thanks for that, we amended it and it should be showing now 🙂
Can this be done as a sheet cake? If so what would be the bake time on it?
Yes, it can be! I’d double the ingredients and reduce the baking time to about 35 minutes and check periodically until a toothpick comes out mostly clean. 🙂
Can I substitute any other flour for almond flour? My fiancé is allergic to almonds
You could try sunflower seed flour or walnut flour.
Thank you so much for all the effort put into this
Can You replace coconut oil for butter
Yes, you can! Unsalted butter, please!
OMG. OMG !!!!!!!!!.
I absolutely LOVE this cake,
Tasty,
Thanks so much, Diane- I’m so glad you enjoyed this cake!
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!
Would you use the same amount of stevia as monk fruit or erithriytol?
I don’t use stevia so I’m not familiar with it.
Making it now. How much salt is needed? 😀
1/4 teaspoon.
Can these be made into cupcakes and what would the process be?
This isn’t a batter I’d recommend for making cupcakes, as cupcakes need a little more stability. If you’re after cupcakes, I recommend my keto cupcakes recipe instead. You can fold through strawberries into them if you like.
Good morning I made on Wednesday everyone loved it for the doctors bday. They said it was so refreshing