This low carb and keto-friendly strawberry flavored cake is an easy one bowl recipe. The cake comes out light and fluffy and is studded with fresh strawberry pieces and finished with a pink colored strawberry glaze. It’s a perfect dessert for brunch or any occasion.
With Mother’s Day just around the corner, I was inspired to make this cake. All the ingredients are mixed in one bowl and you don’t even need a mixer. I topped mine with a strawberry glaze because I wanted some more natural pink color in the dessert, but it will also work with a vanilla glaze.
Low Carb Flours
This cake is made with a combination of superfine almond flour and coconut flour. I found that using both in this cake provides the ideal texture. The cake crumb is light but also tight enough to hold up the strawberry pieces. Make sure to use superfine blanched almond flour and not regular almond flour or almond meal.
The cake is studded with strawberries. To keep it low carb, there is no strawberry puree in the actual cake batter. The strawberry flavor is also in the glaze.
To make a naturally pink and strawberry flavored glaze, I used freeze dried strawberries. It’s a lot easier than making a glaze with pureed strawberries and you only need a very small amount to create the flavor and color.
More Keto-Friendly Cakes
Keto Strawberry Cake
- 1/2 cup (4 oz) unsalted butter melted
- 1/2 cup (100 grams) granular erythritol
- 5 large eggs
- 1 tsp vanilla
- 2 cups (183 grams) superfine almond flour
- 1/4 cup (26 grams) coconut flour
- 1 tbsp baking powder aluminum free
- 1/2 cup (80 grams) chopped fresh strawberries (about 4-5 small strawberries)
- 1/2 tbsp freeze dried strawberry powder
- 1 tbsp heavy cream see notes for substitutes
- 4 tbsp powdered erythritol or more as needed
- Preheat your oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
- In a large bowl, add butter and erythritol. Whisk until evenly combined. Add eggs, one at a time, whisking after each addition.
- Add in vanilla. Whisk until evenly combined.
- Add in almond flour, coconut flour, baking powder. Whisk until evenly mixed. Your batter should be thick.
- Stir in chopped strawberries until just mixed and evenly spread out into the batter.
- Pour batter into prepared pan.
- Bake cake in the middle of your oven for about 40-45 minutes or until toothpick inserted comes out clean. Let cake cool before drizzling with glaze.
- To make the strawberry glaze, whisk together all ingredients. If the glaze is too thin, add more powdered erythritol until it reaches your desired thickness. Drizzle over the cake.
- The glaze recipe is just enough for a little drizzle over the cake. If you wish to cover more of the cake, you can double or triple the recipe.
- For the freeze dried strawberry powder, put a few freeze dried strawberry slices into a food processor or blender and process until it is a fine powder.
- If you don't have freeze dried strawberries, you can make a vanilla glaze by leaving out the strawberry powder and adding 1/2 tsp vanilla.
- Heavy cream gives this glaze a richer flavor but you can also use milk or your favorite milk substitute. If you are using milk, it is thinner than heavy cream so you may not need as much.
- Make sure to use blanched superfine almond flour. I used Kirkland Signature superfine almond flour.*
- I used So Nourished erythritol sweetener granular* and So Nourished powdered erythritol*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Nutrition estimate includes the glaze.
- Estimated nutrition provides total carbs, carbs from erythritol and net carbs. The net carbs count excludes fiber and carbs from erythritol. If you are on a keto diet, please remember to look at net carbs and not just total carbs.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.