Keto Strawberry Cream Cake

Indulge your sweet tooth guilt-free with this Keto Strawberry Cream Cake, a luscious low-carb dessert that’s as beautiful as it is delicious. Perfectly moist layers of almond and coconut flour cake are subtly sweetened with keto-friendly erythritol, then topped with a dreamy homemade whipped cream and fresh, juicy strawberries. This gluten-free and sugar-free cake is deceptively decadent yet light, making it ideal for celebrating special occasions or satisfying dessert cravings on a keto lifestyle. With just 20 minutes of prep time and a simple, no-fuss recipe, it’s an elegant, crowd-pleasing treat that’s easy to whip up and completely irresistible. Serve chilled for the ultimate in creamy, berry-filled goodness!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined.

Step 3

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.

Step 4

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Step 5

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.

Step 6

Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7

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.

Step 8

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.

Step 9

Place the second cake layer on top and frost the entire cake with whipped cream. Decorate with additional sliced strawberries as desired.

Step 10

Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!

Nutrition Facts

Serving size	(1556.0g)

Amount per serving	% Daily Value*
Calories	3836.9

Total Fat 349.6g	0%
Saturated Fat 153.7g	0%
Polyunsaturated Fat g
Cholesterol 1732.0mg	0%
Sodium 2155.2mg	0%
Total Carbohydrate 276.0g	0%
Dietary Fiber 37.2g	0%
Total Sugars 24.5g
Protein 85.8g	0%

Vitamin D 290IU	0%
Calcium 855.4mg	0%
Iron 15.1mg	0%
Potassium 1079.6mg	0%

*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.

Source of Calories

Fat: 68.5%

Protein: 7.5%

Carbs: 24.0%