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Keto Strawberry Cake

A fluffy and light keto strawberry cake with REAL strawberry flavour.

I used local fresh strawberries for this recipe.

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I find this is best if you really want to bring out the strawberry flavour. We take the strawberries and puree them rather than chopping them into little pieces and we cook them down and add them to the cake and frosting.

Pureeing and cooking down the strawberries brings out their flavour and helps the cake not to become soggy since we actually bake the strawberries into the batter itself and account for the additional liquid.

The pureed strawberries also add a beautiful natural pink colour to our cake and frosting. But feel free to add a dash of red food colouring for an extra punch of colour.

Strawberries are surprisingly quite low carb so you can even get away with adding additional strawberries to the top of this cake for decoration.

My family loves this served with additional strawberries and sometimes even blueberries and raspberries on the side. Since the frosting is heavy cream based, it gives a flavour similar to that of angel food cake.

The strawberry frosting is one of my favourites. If you aren't big on icing..this keto cake is for you. The frosting is simply heavy cream, a bit of cream cheese, strawberry puree that we strain, some sweetener and vanilla extract.

The frosting is so light yet the cream cheese offers a little extra flavour and stabilizes the heavy cream so it doesn't melt off the cake.

Overall, this cake is absolutely delicious and if you like strawberry desserts or have someone's birthday coming up that you want to impress..this is the perfect summer treat. I guarantee the whole family will approve.

And I mean with Valentines coming up, you could even serve this as a delicious keto friendly Valentine's Day dessert!

Ingredients In Keto Strawberry Cake

Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
Powdered Monkfruit Erythritol Sweetener – I use the Lakanto brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cake a chewier texture. You can also use cornstarch instead.
Baking Powder – It's important to use a larger quantity than you would in non-keto cakes since low-carb flours are heavier and require more leavening.
Baking Soda – This reacts with the acid in the sour cream to improve the texture of the cake.
Salt
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
Eggs – Room temperature eggs work best as the prevent the coconut oil from firming up again.
Sour Cream – Warming this slightly or room temperature sour cream works best. You can also use yogurt or heavy cream in place of this.
Strawberries – Fresh local strawberries are always best! We pureé and cook these down for the cake filling and frosting. You can also use sliced fresh strawberries for decorating the cake.
Vanilla Extract – Pure or artificial both work fine.

Tools I Used To Make Keto Strawberry Cake

Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Spatula
9-inch (or 8-inch) cake pan
Whisk

Tips For Making Keto Almond Cake With Whipped Cream Frosting

You can also bake this cake in an 8×8 inch pan if you prefer.
If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the donuts may not stay quite as moist in the center.
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture. You can try subbing it for 1/4 tsp ground psyllium husks.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
When making your whipped cream, place the bowl your are using to whip it in in the fridge or freezer before-hand to get cold. This helps the whipped cream thicken faster. Metal bowls work best for this.
This cake is best served at room temperature but kept chilled and covered when storing.
If you don't have coconut oil, you can also use melted butter for this recipe.

How To Store Keto Strawberry Cake

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake.
You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt.

Keto Strawberry Cake

Serves: 8 Slices

Ingredients:

Strawberry Pureé

1 container of fresh strawberries, 300g
Additional strawberries for topping

Strawberry Cake

1 cup almond flour, 112g
1/2 cup coconut flour, 56g
1 1/2 tbsp arrowroot starch, 10g
1 tsp xanthan gum
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup coconut oil, 80g
1 cup powdered monkfruit sweetener, 160g
2 eggs, room temperature
6 tbsp sour cream or heavy cream, at room temperature, 90g
1/4 cup strawberry pureé, 60g
1 tsp vanilla extract
1/4 tsp red food colouring (optional)

Strawberry Frosting

1/2 cup cold heavy cream, 125ml
7 1/2 tbsp powdered monkfruit sweetener, 75g
1/4 cup softened cream cheese, 60g
2 tbsp strawberry pureé, 25-30ml
1 tsp vanilla extract

Directions:

Pre-heat the oven to 325*F.
Add the strawberries to a food processor. Process into a pureé.
Add the strawberry pureé to small pot over low-medium heat. Simmer this mixture, stirring every couple minutes for ~25 minutes or until reduced by about half.
Pour the pureé into a bowl and refrigerate until needed.
In another bowl, add the almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda and salt. Whisk to combine.
In a larger bowl, add the coconut oil and powdered monkfruit sweetener. Whisk this mixture together to form a paste then add the eggs and whisk well until smooth.
Add the sour cream, strawberry pureé and vanilla extract and whisk once more until smooth.
Pour the dry ingredients into the wet and stir until a thick batter forms.
Grease a 9-inch cake pan and spread the batter inside, evening out the top.
Bake the cake for ~25 minutes or until a toothpick comes out clean.
Let the cake cool fully in the pan before attempting to remove it. You can refrigerate it to speed up the process.
Use a knife to gently go around the edges of the cake and then jiggle the pan a bit up and down/side to side until you feel the cake is loose. Then turn the cake out onto a large plate.
To make the strawberry frosting, beat 1/2 cup heavy cream until it starts to thicken but isn't quite whipped cream just yet (where it can form soft NOT stiff peaks or almost soft peaks).
Beat in the sweetener just until blended.
At this point I like to whip the softened cream cheese with a fork a little in a separate small bowl before adding it to the whipped cream along with the strawberry pureé and vanilla extract.
Beat everything together just until combined and smooth. Don't over-whip or your frosting will no longer be smooth!
Spread the frosting over the top of the cake, top the frosting with sliced strawberries then slice and serve.
I like to serve mine with even more sliced fresh strawberries (it's great if you don't mind a couple extra carbs). Enjoy your Keto Strawberry Cake!

Nutrition for 1/8th of cake: 300 cals | 27.1g fat | 5.6g NET carbs | 6.7g protein | 3.3g fiber

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake.

You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt.

Print Recipe

5 from 1 vote

Keto Strawberry Cake

A fresh and light strawberry flavoured cake topped off with a whipped cream and cream cheese strawberry frosting, served along with fresh strawberry slices.

Prep Time35

Cook Time25

Total Time1

Course: Dessert

Keyword: keto cake, keto strawberry cake, strawberry cake

Servings: slices

Calories: 300kcal

Ingredients

Strawberry Pureé

1 container of fresh strawberries 300g
Additional strawberries for topping

Strawberry Cake

1 cup almond flour 112g
1/2 cup coconut flour 56g
1 1/2 tbsp arrowroot starch 10g
1 tsp xanthan gum
1 tbsp baking powder 12g
1/2 tsp baking soda
1/4 tsp salt
1/3 cup coconut oil 80g
1 cup powdered monkfruit sweetener 160g
2 eggs room temperature
6 tbsp sour cream or heavy cream at room temperature, 90g
1/4 cup strawberry pureé 60g
1 tsp vanilla extract
1/4 tsp red food colouring optional

Strawberry Frosting

1/2 cup cold heavy cream 125ml
7 1/2 tbsp powdered monkfruit sweetener 75g
1/4 cup softened cream cheese 60g
2 tbsp strawberry pureé 25-30ml
1 tsp vanilla extract

Instructions

Pre-heat the oven to 325*F.
Add the strawberries to a food processor. Process into a pureé.
Add the strawberry pureé to small pot over low-medium heat. Simmer this mixture, stirring every couple minutes for ~25 minutes or until reduced by about half.
Pour the pureé into a bowl and refrigerate until needed.
In another bowl, add the almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda and salt. Whisk to combine.
In a larger bowl, add the coconut oil and powdered monkfruit sweetener. Whisk this mixture together to form a paste then add the eggs and whisk well until smooth.
Add the sour cream, strawberry pureé and vanilla extract and whisk once more until smooth.
Pour the dry ingredients into the wet and stir until a thick batter forms.
Grease a 9-inch cake pan and spread the batter inside, evening out the top.
Bake the cake for ~25 minutes or until a toothpick comes out clean.
Let the cake cool fully in the pan before attempting to remove it. You can refrigerate it to speed up the process.
Use a knife to gently go around the edges of the cake and then jiggle the pan a bit up and down/side to side until you feel the cake is loose. Then turn the cake out onto a large plate.
To make the strawberry frosting, beat 1/2 cup heavy cream until it starts to thicken but isn't quite whipped cream just yet (where it can form soft NOT stiff peaks or almost soft peaks).
Beat in the sweetener just until blended.
At this point I like to whip the softened cream cheese with a fork a little in a separate small bowl before adding it to the whipped cream along with the strawberry pureé and vanilla extract.
Beat everything together just until combined and smooth. Don't over-whip or your frosting will no longer be smooth!
Spread the frosting over the top of the cake, top the frosting with sliced strawberries then slice and serve.
I like to serve mine with even more sliced fresh strawberries (it's great if you don't mind a couple extra carbs). Enjoy your Keto Strawberry Cake!

Video

Notes

Ingredients Links:

Almond Flour
Coconut Flour
Arrowroot Starch
Powdered Monkfruit Erythritol Sweetener
Xanthan gum
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
Vanilla Extract - Pure or artificial both work fine.

Tools I Used To Make Keto Strawberry Cake

Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Spatula
9-inch (or 8-inch) cake pan
Whisk

Tips For Making Keto Almond Cake With Whipped Cream Frosting

You can also bake this cake in an 8x8 inch pan if you prefer.
If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the donuts may not stay quite as moist in the center.
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture. You can try subbing it for 1/4 tsp ground psyllium husks.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
When making your whipped cream, place the bowl your are using to whip it in in the fridge or freezer before-hand to get cold. This helps the whipped cream thicken faster. Metal bowls work best for this.
This cake is best served at room temperature but kept chilled and covered when storing.
If you don't have coconut oil, you can also use melted butter for this recipe.

How To Store Keto Strawberry Cake

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake.
You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt.