If you have been looking for a keto dessert that actually tastes like a real dessert, then you have come to the right place.
This keto strawberry lemonade cake is everything you could want in a sweet treat. It’s light, it’s fluffy, it’s bursting with fresh fruit flavor, and it will not kick you out of ketosis.
I know how frustrating it can be to follow a keto diet and feel like you are missing out on all the good stuff. Birthdays, holidays, or even just a regular Tuesday when you want something sweet after dinner.
It feels like everyone else is eating cake and cookies while you are stuck with nothing. But this recipe changes that. This cake is so good that you will actually look forward to dessert again, and you will not have to feel bad about eating it.
The base of the cake is Greek yogurt, which makes it incredibly moist and adds a nice tangy flavor that goes well with the lemon.
👍 Why You’ll Love This Recipe
Perfect for Keto Diet: This cake is made with almond flour and coconut flour instead of regular wheat flour, and it uses erythritol instead of sugar. That means you can enjoy a delicious slice of cake without worrying about your carb count going through the roof.
Beautiful Presentation: We eat with our eyes first, and this cake is a stunner. The golden brown loaf with specks of red strawberries and that bright white glaze dripping down the sides looks beautiful on a table.
It’s Hard to Mess Up: This is a forgiving recipe. Because of the yogurt and butter, it is actually quite hard to over-bake this cake to the point of being dry.
✨ Recipe Ingredients
- 1 cup Greek Yogurt (240g)
- 3 Eggs (large)
- 1/3 cup Butter (melted)
- 2 Lemons (zest and juice)
- 2 cups Almond Flour (finely sifted) – I recommend this one (amazon)
- 2 tablespoons Coconut Flour
- 1/2 cup Erythritol (granulated)
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
- 3/4 cup Fresh Strawberries (diced small)
For The Glaze
- 1/2 cup Erythritol (powdered)
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F (175°C) and lining a 5×9 inch loaf pan with parchment paper.
Step 2
Add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest to a large mixing bowl. Whisk everything well until smooth and creamy.
Then, add the almond flour, coconut flour, granulated sweetener, and baking powder. Fold them together using a spatula until fully combined.
Step 3
Gently fold in the diced strawberries. Do not over-mix at this stage.
Step 4
Pour the batter into the loaf pan and smooth the top with your spatula. Bake for 50 to 55 minutes. The top should be golden brown and firm to the touch.
Step 5
Let the cake cool in the pan for 30 minutes (this is crucial for keto baking as it sets while cooling). Then, lift it out onto a cake rack and allow it to cool completely.
Meanwhile make the glaze- add the powdered sweetener, hot water, and lemon juice into a small bowl. Whisk firmly until a smooth white glaze forms. Pour the glaze over the cooled cake. I recommend adding more sliced strawberries on top.
💡Tips
1. Cut Your Strawberries Small and Pat Them Dry
The size of your strawberry pieces matters more than you might think. Cut them into small dice. If you cut them too big, they will sink to the bottom of the cake during baking and leave big empty pockets where they used to be.
Smaller pieces distribute more evenly throughout the batter and stay suspended better. Also, fresh strawberries have a lot of moisture in them.
Before you fold them into the batter, spread them out on a paper towel and gently pat them dry. This removes some of the surface moisture that could make your cake soggy or cause wet spots around the fruit.
You do not need to dry them completely, just get rid of the excess juice on the outside. Another thing to keep in mind is that strawberries vary in sweetness depending on the season and where you buy them.
Taste one before you use them. If they are not very sweet, that is actually fine for this recipe because the erythritol provides the sweetness.
1. Cooling Is Not Optional
I know it is hard to wait when your kitchen smells amazing and you just want to eat the cake. But cooling is actually part of the baking process for keto cakes.
The inside continues to set and firm up as it cools down. If you try to slice into the cake while it is still warm, it will be crumbly and might fall apart. The texture will seem undercooked even if it baked for the right amount of time.
Let the cake cool in the pan for a full 30 minutes before you even think about moving it. This lets it release from the sides and bottom of the pan naturally.
After 30 minutes, lift it out using the parchment paper and transfer it to a wire cooling rack. Let it cool completely, which takes another hour or so. Only add the glaze after the cake is fully cooled.
If you pour glaze on a warm cake, it will melt right off and pool at the bottom instead of setting on top.
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FAQ
Can I use frozen strawberries instead of fresh?
You can use frozen strawberries, but you need to handle them the right way or they will make your cake soggy.
Do not thaw them completely before adding them to the batter. If you let them thaw all the way, they release a lot of juice and become mushy, and all that extra liquid will throw off the texture of your cake.
Instead, take the frozen strawberries out of the freezer and let them sit for just about five minutes so they are still mostly frozen but you can cut through them. Chop them into small pieces while they are still firm, then fold them directly into the batter.
The cold strawberries will thaw as the cake bakes. Keep in mind that frozen strawberries tend to release more moisture during baking than fresh ones, so your cake might need an extra five to ten minutes in the oven.
Keto Strawberry Lemonade Cake
Print RecipeIngredients
- 1 cup Greek Yogurt 240g
- 3 Eggs large
- 1/3 cup Butter melted
- 2 Lemons zest and juice
- 2 cups Almond Flour (finely sifted) – I recommend this one (amazon)
- 2 tablespoons Coconut Flour
- 1/2 cup Erythritol granulated
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
- 3/4 cup Fresh Strawberries diced small
For The Glaze
- 1/2 cup Erythritol powdered
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
Instructions
- Start by preheating the oven to 350°F (175°C) and lining a 5×9 inch loaf pan with parchment paper.
- Add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest to a large mixing bowl. Whisk everything well until smooth and creamy.Then, add the almond flour, coconut flour, granulated sweetener, and baking powder. Fold them together using a spatula until fully combined.
- Gently fold in the diced strawberries. Do not over-mix at this stage.
- Pour the batter into the loaf pan and smooth the top with your spatula. Bake for 50 to 55 minutes. The top should be golden brown and firm to the touch.
- Let the cake cool in the pan for 30 minutes (this is crucial for keto baking as it sets while cooling). Then, lift it out onto a cake rack and allow it to cool completely.Meanwhile make the glaze- add the powdered sweetener, hot water, and lemon juice into a small bowl. Whisk firmly until a smooth white glaze forms. Pour the glaze over the cooled cake. I recommend adding more sliced strawberries on top.
I’ve been doing keto for three years and this is hands down the best loaf cake I’ve made.