Keto Strawberry Cream Cake
Indulge in the delightfully fresh and guilt-free flavors of Keto Strawberry Cream Cake, a perfect dessert for anyone embracing a low-carb lifestyle. This show-stopping treat combines layers of moist almond and coconut flour cake with a luscious, keto-friendly whipped cream frosting and juicy slices of fresh strawberries. Sweetened with erythritol and packed with creamy richness from unsalted butter, heavy whipping cream, and pure vanilla extract, this recipe offers a decadent flavor profile without the carb overload. With just 20 minutes of prep time and straightforward assembly, it’s an ideal choice for special occasions or everyday indulgence. Serve chilled to enhance the creamy textures and bright strawberry flavors—this keto dessert is sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.75 cups Granular erythritol (or any keto-friendly sweetener)
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (melted and cooled)
- 6 items Eggs (large, room temperature)
- 0.5 cups Unsweetened almond milk (or coconut milk)
- 2 teaspoons Vanilla extract
- 1.5 cups Heavy whipping cream
- 3 tablespoons Powdered erythritol (for whipped cream)
- 1.5 cups Fresh strawberries (sliced)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined.
Add the melted butter, eggs, almond milk, and vanilla extract to the dry ingredients. Mix well using an electric mixer or whisk until smooth and no lumps remain.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake the cakes in the preheated oven for 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream by beating the heavy whipping cream and powdered erythritol together in a chilled bowl until stiff peaks form.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream over the top and cover with a layer of sliced strawberries.
Place the second cake layer on top and frost the entire cake with whipped cream. Decorate with additional sliced strawberries as desired.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
3837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.6 g | 448% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1732 mg | 577% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 24.5 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 855 mg | 66% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
