I perfected a Strawberry Keto Dessert using one unexpected pantry swap that locks in pure strawberry flavor while keeping it completely sugar free.
I never expected a cake this bold could be low carb, but this Keto Strawberries And Cream Cake totally delivers. I used lots of fresh strawberries, so the strawberry flavor hits hard without feeling fake.
The cream cheese layer adds that tang that keeps it from being just sweet, and you can tell from the first bite it’s not one of those cardboard faux desserts. If you follow my Keto Cakes Recipes posts this Sugar Free Strawberry Cake might be the one you brag about to friends, even if they cant believe it’s keto.
Try it when you want to surprise yourself.
Ingredients
- Almond flour: high in protein and fiber, low carb, gives moist crumb and nutty flavor.
- Coconut flour: very absorbent so batter thickens, adds fiber, subtle sweet coconut notes.
- Erythritol: sugar free sweetener, zero net carbs, can taste cooling on the tongue.
- Eggs: provide structure and protein, help bind ingredients, make cake lift and set.
- Cream cheese: adds tang and richness, lots of fat, gives silky filling and stability.
- Heavy whipping cream: makes frosting airy, high fat for richness, helps with texture and mouthfeel.
- Strawberries: fresh fruit adds natural sweetness and acidity, gives bright color and freshness.
Ingredient Quantities
- 2 cups blanched almond flour, lightly packed
- 1/4 cup coconut flour
- 3/4 cup powdered erythritol or Swerve Confectioners
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 tsp xanthan gum optional (helps texture)
- 4 large eggs, room temp
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup sour cream or full fat Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced for batter
- 8 oz cream cheese, softened
- 1 1/2 cups heavy whipping cream, cold
- 3/4 cup powdered erythritol for frosting
- 1 cup fresh strawberries, pureed for filling and topping
- 1 tsp unflavored gelatin powder optional (to help set the filling)
How to Make this
1. Preheat oven to 325°F (160°C). Grease and line two 8 inch round pans with parchment, or use one 9 inch and bake a little longer. Spoon and lightly pack the almond flour so your measurements are accurate.
2. Whisk together dry ingredients in a large bowl: 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol, 1 tsp baking powder, 1/4 tsp sea salt and 1/4 tsp xanthan gum if using. Mixing dry first stops clumps later.
3. In another bowl beat 4 room temp eggs, then whisk in 1/2 cup melted unsalted butter (cooled slightly), 1/2 cup sour cream or Greek yogurt and 1 tsp vanilla until smooth.
4. Pour wet into dry and stir just until combined, dont overmix or the cake gets dense. Gently fold in 1 cup diced fresh strawberries.
5. Divide batter evenly between prepared pans, smooth tops and bake 25 to 30 minutes for 8 inch pans (30 to 35 for 9 inch) until top is lightly golden and a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes then invert to a rack and cool completely.
6. While cakes cool make the strawberry filling: puree 1 cup fresh strawberries. If using 1 tsp unflavored gelatin, bloom it in 1 tablespoon cold water for 3 minutes, warm gently until dissolved and whisk into the puree to help it set; chill till slightly thickened.
7. For the frosting whip 8 oz softened cream cheese with 3/4 cup powdered erythritol until smooth. In a chilled bowl whip 1 1/2 cups cold heavy cream to soft then stiff peaks, then fold the whipped cream into the cream cheese until light and spreadable. Taste and add a little extra erythritol if you want it sweeter.
8. To assemble place one cake layer on a plate, spread a thin layer of the thickened strawberry puree, then a thick layer of the cream cheese whipped frosting. Top with the second cake layer and frost the top and sides. Reserve some puree for drizzling or swirled on top.
9. Chill the assembled cake at least 2 hours (overnight is better) so the filling firms and slices cleanly. If you used gelatin the filling will hold even better.
10. Garnish with fresh sliced strawberries before serving. Tip: let cakes come to just slightly less than fridge cold before slicing for neat pieces, and dont skimp on chilling time.
Equipment Needed
1. Oven (preheat to 325°F / 160°C)
2. Two 8 inch round cake pans or one 9 inch pan, plus parchment paper and butter or baking spray to grease
3. Measuring cups and spoons and a kitchen scale for more accurate almond flour measuring
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer (hand or stand) and a whisk
6. Rubber or silicone spatula and an offset spatula for smoothing the frosting
7. Blender, food processor, or immersion blender for pureeing strawberries
8. Cooling rack, serrated knife for leveling and slicing, and a small saucepan or microwave safe bowl to gently dissolve gelatin if using — dont skip chilling the assembled cake for clean slices
FAQ
Keto Strawberries And Cream Cake Recipe Substitutions and Variations
- Blanched almond flour: swap for blanched sunflower seed flour 1:1 for a nut free option, gives a similar crumb but milder flavor, sometimes it can take on a faint greenish tint when it meets certain leaveners so dont panic. Or use hazelnut flour 1:1 if you like a stronger nutty note.
- Coconut flour (1/4 cup): coconut flour is super absorbent so dont replace 1:1. Instead use about 3 tbsp extra almond flour plus 1 tbsp ground flax or 1 tsp psyllium husk to mimic the soak up effect, this keeps the batter from drying out.
- Powdered erythritol / Swerve: use powdered allulose 1:1 for a smoother mouthfeel and better browning, or a powdered monk fruit blend 1:1 if you want zero glycemic impact. Heads up allulose browns faster so watch your bake time.
- Heavy whipping cream: for dairy free use full fat canned coconut cream, chilled and scooped like cream 1:1, it whips well but adds a hint of coconut. If you want extra stability in the frosting swap part of the cream for mascarpone, it makes the filling firmer and richer.
Pro Tips
– Weigh the almond flour if you can. Scooping can pack it down and you end up dense cake. A kitchen scale makes the texture way more consistent.
– Keep the diced strawberries from watering the batter. Pat them very dry and toss with a tablespoon of coconut or almond flour right before folding in. Fold them in last and as gently as possible so you dont crush them.
– For a firm, non weepy filling use the gelatin tip or simmer the strawberry puree a little to concentrate it, then chill till thick. Also chill the cream cheese a bit after creaming if the frosting looks soft, and always fold whipped cream in gently so it stays light.
– For cleaner slices, chill the fully assembled cake at least a few hours, then slice with a sharp knife warmed under hot water and wiped dry between cuts. This gives neat layers and less smudging.
Keto Strawberries And Cream Cake Recipe
I perfected a Strawberry Keto Dessert using one unexpected pantry swap that locks in pure strawberry flavor while keeping it completely sugar free.
12
servings
392
kcal
Equipment: 1. Oven (preheat to 325°F / 160°C)
2. Two 8 inch round cake pans or one 9 inch pan, plus parchment paper and butter or baking spray to grease
3. Measuring cups and spoons and a kitchen scale for more accurate almond flour measuring
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer (hand or stand) and a whisk
6. Rubber or silicone spatula and an offset spatula for smoothing the frosting
7. Blender, food processor, or immersion blender for pureeing strawberries
8. Cooling rack, serrated knife for leveling and slicing, and a small saucepan or microwave safe bowl to gently dissolve gelatin if using — dont skip chilling the assembled cake for clean slices
Ingredients
2 cups blanched almond flour, lightly packed
1/4 cup coconut flour
3/4 cup powdered erythritol or Swerve Confectioners
1 tsp baking powder
1/4 tsp fine sea salt
1/4 tsp xanthan gum optional (helps texture)
4 large eggs, room temp
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup sour cream or full fat Greek yogurt
1 tsp vanilla extract
1 cup fresh strawberries, diced for batter
8 oz cream cheese, softened
1 1/2 cups heavy whipping cream, cold
3/4 cup powdered erythritol for frosting
1 cup fresh strawberries, pureed for filling and topping
1 tsp unflavored gelatin powder optional (to help set the filling)
Directions
- Preheat oven to 325°F (160°C). Grease and line two 8 inch round pans with parchment, or use one 9 inch and bake a little longer. Spoon and lightly pack the almond flour so your measurements are accurate.
- Whisk together dry ingredients in a large bowl: 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol, 1 tsp baking powder, 1/4 tsp sea salt and 1/4 tsp xanthan gum if using. Mixing dry first stops clumps later.
- In another bowl beat 4 room temp eggs, then whisk in 1/2 cup melted unsalted butter (cooled slightly), 1/2 cup sour cream or Greek yogurt and 1 tsp vanilla until smooth.
- Pour wet into dry and stir just until combined, dont overmix or the cake gets dense. Gently fold in 1 cup diced fresh strawberries.
- Divide batter evenly between prepared pans, smooth tops and bake 25 to 30 minutes for 8 inch pans (30 to 35 for 9 inch) until top is lightly golden and a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes then invert to a rack and cool completely.
- While cakes cool make the strawberry filling: puree 1 cup fresh strawberries. If using 1 tsp unflavored gelatin, bloom it in 1 tablespoon cold water for 3 minutes, warm gently until dissolved and whisk into the puree to help it set; chill till slightly thickened.
- For the frosting whip 8 oz softened cream cheese with 3/4 cup powdered erythritol until smooth. In a chilled bowl whip 1 1/2 cups cold heavy cream to soft then stiff peaks, then fold the whipped cream into the cream cheese until light and spreadable. Taste and add a little extra erythritol if you want it sweeter.
- To assemble place one cake layer on a plate, spread a thin layer of the thickened strawberry puree, then a thick layer of the cream cheese whipped frosting. Top with the second cake layer and frost the top and sides. Reserve some puree for drizzling or swirled on top.
- Chill the assembled cake at least 2 hours (overnight is better) so the filling firms and slices cleanly. If you used gelatin the filling will hold even better.
- Garnish with fresh sliced strawberries before serving. Tip: let cakes come to just slightly less than fridge cold before slicing for neat pieces, and dont skimp on chilling time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 128g
- Total number of serves: 12
- Calories: 392kcal
- Fat: 35.9g
- Saturated Fat: 18.1g
- Trans Fat: 0.13g
- Polyunsaturated: 3.3g
- Monounsaturated: 10.8g
- Cholesterol: 119mg
- Sodium: 149mg
- Potassium: 211mg
- Carbohydrates: 8.8g
- Fiber: 3.1g
- Sugar: 2.9g
- Protein: 8.3g
- Vitamin A: 375IU
- Vitamin C: 14.7mg
- Calcium: 109mg
- Iron: 1.33mg
