Low Carb Strawberry Cream Cake

Indulge guilt-free with this irresistible Low Carb Strawberry Cream Cake, a luscious dessert that's perfect for keto diets and low-carb lifestyles. Featuring a moist almond flour and coconut flour cake base, this recipe is naturally gluten-free and sweetened with low-carb erythritol, making it both delicious and diet-friendly. Layers of rich mascarpone cream and fresh, juicy strawberries elevate this treat to a show-stopping centerpiece, while its quick prep time of just 20 minutes ensures it's as easy to make as it is to enjoy. Whether you’re celebrating a special occasion or simply craving a wholesome dessert, this chilled and flavorful cake is guaranteed to impress.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 0.75 cup Granulated erythritol (or preferred low-carb sweetener)
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter (melted)
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 0.5 cup Almond milk (unsweetened)
• 1 cup Mascarpone cheese
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered erythritol
• 2 cups Fresh strawberries (sliced)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.

Step 3

In a separate medium bowl, mix the melted butter, eggs, vanilla extract, and almond milk until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

Step 5

Pour the batter into the prepared cake pan and spread it evenly with a spatula.

Step 6

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.

Step 7

While the cake is cooling, make the cream filling. In a large mixing bowl, combine the mascarpone cheese, heavy whipping cream, and powdered erythritol. Beat with an electric mixer on medium-high speed until soft peaks form.

Step 8

Once the cake is completely cool, carefully slice it in half horizontally to create two layers.

Step 9

Place the bottom layer of the cake on a serving plate and spread a generous layer of the mascarpone cream over it. Top with half of the sliced strawberries.

Step 10

Place the top layer of the cake on top of the strawberries. Spread the remaining mascarpone cream evenly over the top and sides of the cake.

Step 11

Decorate with the remaining sliced strawberries in a pattern of your choice.

Step 12

Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cream to set.

Step 13

Slice and enjoy your low-carb strawberry cream cake!

Nutrition Facts

Serving size	(1646.9g)

Amount per serving	% Daily Value*
Calories	4283.7

Total Fat 398.3g	0%
Saturated Fat 192.6g	0%
Polyunsaturated Fat g
Cholesterol 1585.5mg	0%
Sodium 1997.9mg	0%
Total Carbohydrate 291.2g	0%
Dietary Fiber 33.2g	0%
Total Sugars 24.7g
Protein 83.1g	0%

Vitamin D 214IU	0%
Calcium 1169.0mg	0%
Iron 12.9mg	0%
Potassium 1124.4mg	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: 70.5%

Protein: 6.5%

Carbs: 22.9%