Best Keto Strawberry Cake
Our Keto strawberry cake is made using a delicious low-carb vanilla cake with a strawberry puree swirled into the batter. This results in a delightful Keto cake recipe with tart swirls of strawberry flavor. The vanilla cake is made using almond flour, sweetener, and pasture-raised eggs to make the cake nutritious. The cake is easy to make and will yield many servings. Once baked, the cake is decorated with a delicious cream cheese frosting.
How to Make It
Step 1
Preheat the oven to 350 F (180 C). Prepare an 8” cake pan with nonstick cooking spray (preferably avocado oil). Then line the pan with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.
Step 2
Combine the dry ingredients, including the almond flour, sweetener, baking powder, and sea salt. Whisk together well. Make sure the mixing bowl is large enough to add the liquid ingredients in the next step.
Step 3
Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, eggs, and ¾ cup of almond milk. Mix until smooth. There should be no dry spots at the bottom of the bowl.
Step 4
Measure out the strawberries. If you are using frozen berries, thaw them in the microwave before blending. Place them into a blender safe container. Puree them until smooth. You can use fresh or frozen strawberries for this.
Step 5
Next, add in ¼ cup sweetener, ¼ cup almond flour, and 2 tbsp coconut flour. Mix until smooth and combined. You will use this mixture to make the strawberry swirls inside the cake.
Step 6
Add the vanilla cake batter to the prepared cake pan, alternating with dollops of the strawberry cake batter. Once all the batter has been added to the cake pan, use a skewer to swirl the two batters together. This technique will give the cake a nice marbled effect.
Step 7
Bake for 44-45 minutes until the center of the cake is puffed and nicely golden brown on top. There may be some mild cracking on the top of the cake, which is ok. Allow the cake to cool completely before removing it from the pan. You can place the cake in the refrigerator to speed up this process.
Step 8
In the meantime, begin to make the frosting by combining the cream cheese, 1 cup of powdered erythritol, and 1 teaspoon of vanilla extract. Beat in a stand mixer for 8-10 minutes, scraping down the bowl several times. Beat for the entire length of time to ensure the frosting incorporates as much air as possible.
Step 9
Run a knife around the edges of the cake. Invert it onto a plate. Then place a plate on top of the cake and flip it again so the top side is up. Immediately place the frosting into a piping bag fitted with a star tip (# 823 or # 824). Pipe swirls around the edge of the cake. Slice into 16 pieces. Serve chilled.
Ingredients
- Almond flour
2 cup
- Powdered Erythritol (Icing Sugar)
0.75 cup
- Baking powder
1 tsp
- Coarse Kosher Salt
0.25 tsp
- Butter
0.5 cup
- Vanilla extract
1 tsp
- Raw egg
2 medium
- Almond milk
0.5 cup
- Strawberries, frozen, unsweetened
1.5 cup
- Powdered Erythritol (Icing Sugar)
0.75 cup
- Almond flour
2 cup
- Coconut flour
2 tbsp
- Powdered Erythritol (Icing Sugar)
0.75 cup
- Cream cheese
8 oz
- Vanilla extract
1 tsp