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 40

Total Time 45

Servings servings

Calories 154kcal

Author Arman Liew

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