Keto Strawberry Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 154kcal

Author Arman Liew

Ingredients

2 cups almond flour
1 teaspoon baking powder
4 large eggs
2 tablespoon coconut oil melted
1/2 teaspoon vanilla extract
1/2 cup granulated sweetener of choice I used erythritol
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, 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