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.
Servings: 8 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.
Nutrition
Serving: 1slice | Fiber: 3.3g | Calories: 300kcal | Fat: 27.1g | Protein: 6.7g | Carbohydrates: 5.6g