You won’t believe how tasty this keto strawberry cake is! It’s the perfect treat for anyone following a low-carb diet or just looking for a healthier dessert option.
This cake is so good, you’ll forget it’s keto-friendly. The combination of almond flour, fresh strawberries, and a creamy frosting creates a cake that’s both light and satisfying.
Making this cake is easier than you might think. With just a few simple ingredients, you can whip up a dessert that looks and tastes like it came from a fancy bakery.
The almond flour gives the cake a nice texture, while the strawberries add a burst of natural sweetness. And let’s not forget about the cream cheese frosting – it’s the perfect finishing touch!
You can make it as a single layer cake for a quick and easy dessert, or go all out and create a stunning three-layer cake for special occasions. So why not give it a try? You might just find your new go-to dessert recipe!
👍 Why You’ll Love This Recipe
Low-Carb Delight: This cake is perfect for your keto diet. It’s made with almond flour instead of regular flour, which means it has way fewer carbs. You can enjoy a slice without worrying about breaking your diet.
Impressive Look: This cake looks as good as it tastes. If you go for the three-layer version, it’s sure to impress your friends and family. It’s the kind of dessert that makes people say “Wow!” when you bring it to the table.
Gluten-Free: Because this cake uses almond flour, it’s naturally gluten-free. If you are looking for a tasty gluten free cake to try out – this is the one!
Satisfying Texture: This cake has a great texture that’s moist and tender, not dry or crumbly like some keto baked cakes can be. The almond flour gives it a slightly different texture than regular cake, but in a good way – it’s hearty and satisfying.
✨ Recipe Ingredients
- 4 Eggs (large)
- 2 cups Almond Flour (I recommend this one – amazon)
- 1/2 cup Granulated Erythritol
- 1 cup Strawberries (sliced)
- 1 teaspoon Baking Powder
- 2 tablespoon Coconut Oil (melted)
- 1 cup Cream Cheese Frosting
- 3/4 teaspoon Pure Vanilla Extract
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and greasing a springform cake pan (I used a 9-inch one).
Step 2
Add the almond flour and baking powder to a small bowl and mix until well combined.
Step 3
In another bowl, whisk the eggs, vanilla, coconut oil, and sweetener until combined. Then, slowly add in the dry ingredients, and mix well.
Step 4
Fold the strawberries into the batter.
Step 5
Transfer the batter to the cake pan and bake for about 25 minutes. You can insert a skewer in the center to check if it comes out mostly clean.
Step 6
Remove the cake from the oven, let it cool, and then add the frosting. As you can see in the photos – I made this cake with 3 layers (the basic recipe is for a 1 layer cake) . If you want such a cake, simply triple the ingredients and add frosting between the layers too like I did. Enjoy!
💡Tips
1. Grease Your Pan Well
Nothing’s worse than a cake that sticks to the pan. To prevent this, grease your pan thoroughly. You can use butter, coconut oil, or a non-stick cooking spray. Make sure to get into all the corners and up the sides.
2. Watch Your Baking Time
Every oven is a bit different, so start checking your cake a few minutes before the recipe says it should be done. Look for a golden brown color on top. The cake should be pulling away slightly from the sides of the pan.
To test if it’s done, stick a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, your cake is ready. If it’s still wet or gooey, give it a few more minutes.
3. Bring Ingredients To Room Ttmperature
For the best texture, make sure your eggs and cream cheese are at room temperature before you start. Cold eggs don’t mix as well and can lead to a lumpy batter.
Room temperature cream cheese blends much more smoothly into your frosting. Take these ingredients out of the fridge about an hour before you plan to start baking.
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FAQ
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter. Pat them dry with paper towels to remove as much moisture as possible.
2. What can I use instead of erythritol?
If you don’t have erythritol, you can use other granulated keto-friendly sweeteners. Just be aware that different sweeteners have different levels of sweetness, so you might need to adjust the amount
3. Why did my cake turn out dry?
You might have overbaked it, so check your oven temperature and start checking the cake a few minutes before the recipe suggests.
Another reason could be using too much almond flour. Make sure you’re measuring it correctly – spoon it lightly into the measuring cup and level it off, don’t pack it down.
Keto Strawberry Cake
Print RecipeIngredients
- 4 Eggs large
- 2 cups Almond Flour (I recommend this one – amazon)
- 1/2 cup Granulated Erythritol
- 1 cup Strawberries sliced
- 1 teaspoon Baking Powder
- 2 tablespoon Coconut Oil melted
- 1 cup Cream Cheese Frosting
- 3/4 teaspoon Pure Vanilla Extract
Instructions
- Start by preheating the oven to 325°F and greasing a springform cake pan (I used a 9-inch one).
- Add the almond flour and baking powder to a small bowl and mix until well combined.
- In another bowl, whisk the eggs, vanilla, coconut oil, and sweetener until combined. Then, slowly add in the dry ingredients, and mix well.
- Fold the strawberries into the batter.
- Transfer the batter to the cake pan and bake for about 25 minutes. You can insert a skewer in the center to check if it comes out mostly clean.
- Remove the cake from the oven, let it cool, and then add the frosting. As you can see in the photos – I made this cake with 3 layers (the basic recipe is for a 1 layer cake) . If you want such a cake, simply triple the ingredients and add frosting between the layers too like I did. Enjoy!