Sugar-Free Strawberry Cream Cake

Indulge in the guilt-free decadence of this Sugar-Free Strawberry Cream Cake, a delightful dessert that combines wholesome ingredients with luscious flavors. Made with a blend of almond and coconut flours, this cake is naturally gluten-free and low-carb, sweetened with monk fruit for a touch of natural sweetness without the added sugar. Fresh, juicy strawberries are folded into the batter and also featured as a vibrant garnish, while a cloud-like layer of whipped cream—made with heavy cream or a dairy-free coconut cream option—ties it all together. Perfect for special occasions or a light treat, this strawberry cream cake offers a beautiful balance of texture and flavor, all in just 20 minutes of prep time. Ideal for health-conscious bakers, this recipe is both indulgent and mindful, making it a standout addition to your sugar-free dessert repertoire!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.75 cup Unsweetened almond milk
• 0.5 cup Monk fruit sweetener
• 2 teaspoons Vanilla extract
• 0.75 cup Ripe strawberries (finely chopped, for the batter)
• 1 cup Heavy cream (or coconut cream for dairy-free option)
• 2 tablespoons Powdered monk fruit sweetener (for whipped cream)
• 1 teaspoon Vanilla extract (for whipped cream)
• 1 cup Fresh strawberries (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line the bottoms of two 8-inch round cake pans with parchment paper. Grease the sides to prevent sticking.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until fully combined.

Step 3

In a separate bowl, beat the eggs, almond milk, monk fruit sweetener, and vanilla extract until smooth and well mixed.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped strawberries gently to avoid overmixing.

Step 5

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

Step 6

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8

While the cakes are cooling, prepare the whipped cream topping. Whip the heavy cream (or coconut cream) on high speed until soft peaks form. Add the powdered monk fruit sweetener and vanilla extract, then continue to whip until stiff peaks form.

Step 9

Once the cakes are completely cool, spread a layer of whipped cream over the top of the first cake layer. Place the second cake layer on top, then frost the entire cake with the remaining whipped cream.

Step 10

Decorate the top of the cake with fresh strawberries for garnish. Slice and serve immediately or refrigerate until ready to enjoy.

Nutrition Facts

Serving size	(1177.9g)

Amount per serving	% Daily Value*
Calories	2620.3

Total Fat 212.2g	0%
Saturated Fat 76.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1012.1mg	0%
Sodium 2028.5mg	0%
Total Carbohydrate 126.3g	0%
Dietary Fiber 50.4g	0%
Total Sugars 33.5g
Protein 85.5g	0%

Vitamin D 229.9IU	0%
Calcium 1054.0mg	0%
Iron 15.2mg	0%
Potassium 1225.4mg	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: 69.3%

Protein: 12.4%

Carbs: 18.3%