Keto Strawberry Cake (Sugar-Free)
Craving a delicious, moist, and fruity dessert without all the carbs?
This Keto Strawberry Cake is the perfect solution! Made with fresh strawberries, almond flour, and a touch of natural sweetener, this cake is light, fluffy, and bursting with real strawberry flavor—all while keeping carbs low and flavor high.
Unlike store-bought or traditional cakes that rely on artificial flavors and sugar, this recipe uses real strawberries to create a naturally sweet and refreshing dessert.
It’s perfect for special occasions, spring and summer gatherings, or just a treat when you want something indulgent yet keto-friendly. Plus, the strawberry-infused cream cheese frosting takes this cake to the next level of deliciousness!
Why You’ll Love This Keto Recipe
- Completely sugar-free and keto-friendly while still tasting amazing
- Moist, fluffy, and naturally flavored with real strawberries
- Perfect for birthdays, holidays, or any special occasion
- Made with simple, wholesome ingredients
- Topped with a rich, creamy strawberry frosting
Keto Cake Ingredients
For the Cake:
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated monk fruit sweetener (or erythritol)
- 4 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, puréed
- ½ teaspoon lemon zest (optional, for brightness)
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup powdered monk fruit sweetener (or powdered erythritol)
- ½ cup fresh strawberries, puréed
- 1 teaspoon vanilla extract
Instructions
Making the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and granulated sweetener together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, almond milk, and strawberry purée.
- Gradually mix in the dry ingredients, stirring until fully combined. If using, fold in the lemon zest.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Making the Frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth.
- Add the powdered sweetener and vanilla extract, continuing to mix until light and fluffy.
- Stir in the strawberry purée until fully incorporated. If the frosting is too thin, refrigerate for 10-15 minutes to firm up before spreading.
Assembling the Cake:
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Garnish with sliced fresh strawberries if desired. Refrigerate for at least 30 minutes before serving for best results.
Nutritional Info (per slice, serves 12):
Calories: ~230
Protein: ~6g
Carbs: ~5g (Net Carbs: ~3g)
Fat: ~20g
Baker’s Tips
- For a fluffier texture, use room-temperature eggs and butter.
- Want extra strawberry flavor? Add a few drops of natural strawberry extract to the cake batter.
- Make it dairy-free by using coconut cream instead of cream cheese and dairy-free butter alternatives.
- To keep the cake moist, store it in an airtight container in the fridge for up to 5 days.
- For a fun twist, add a handful of chopped dark chocolate or keto-friendly white chocolate chips to the batter.
