keto strawberry cake

This low carb/keto friendly strawberry and cream cake is bursting with strawberry flavor!

Low Carb Strawberry and Cream Cake

Almond Flour

Erythritol (confectioner style)

tsp baking powder

tsp salt

tbsp butter unsalted room temperature (1 stick)

eggs large, room temperature, separated

heavy whipping cream, room temperature

full fat plain greek yogurt, room temperature

vanilla extract

freeze dried strawberries, crushed

Heavy whipping cream, cold

tbsp erythritol(you can add more to taste) (confectioner style)

freeze dried strawberries, crushed (or more if desired)

box 0.8 oz jell-o sugar

Preheat oven to 350F, &nbsp;butter 2, &nbsp;9 inch round cake pans.

In a small bowl whip the egg whites until soft peaks form( when you lift the beaters the peaks gently fold over), set aside

In a medium bowl whisk together the almond flour, erythritol, baking powder, salt, packet of jell-o powder, and the freeze dried strawberries

In a large bowl beat the butter until fluffy, add the &nbsp;2 egg yolks one at a time, vanilla extract, yogurt, and whipping cream. Beat together until incorporated.&nbsp;

Mix the dry ingredients into the wet ingredients and beat until well combined. Gently fold in the egg whites until well combined.

Spoon mixture evenly amongst the 2 cake pans. It might seem like small amount of batter but it will be enough for each layer.

Bake for 22-25 mins or until toothpick inserted into middle comes out clean.

Let cake cool in the pans for 10 mins, then invert onto cooling rack and let cool completely.

While the cakes are cooling make the frosting by pouring the cold whipping cream into a large bowl, add the erythritol, and vanilla extract. At this point I start whipping the mixture and once it slightly thickens I taste to see if I need more sweetener. Whip until firm and resembles whipped cream, being careful not to over whip or it will turn to butter. &nbsp;Once it is whipped cream consistency, fold in the crushed strawberries.

Assemble the cake by placing one cake on a platter, top with whipped cream followed by the sliced strawberries, place other cake on top and cover entire cake in whipped cream. Decorate with the fresh sliced strawberries and sprinkle with more crushed strawberries if desired. Enjoy !!!

This moist and fluffy lemon cake with a smooth and creamy strawberry frosting is one of the best low carb cakes you will ever make! 

Keto Strawberry Lemonade Cake

almond flour

oat fiber (see notes)

Swerve confectioners

eggs

sour cream

heavy cream

lemon juice

lemons

baking powder

salt

cream cheese

strawberries

unsalted butter room temperature

strawberries (finely ground (see notes))

Preheat oven to 350F.  In a mixing bowl, add in the almond flour, oat fiber, baking powder and salt.  Whisk until well combined and set aside.

In another bowl, add in the egg white and beat using a hand mixer until you have stiff peaks, then set aside.

In a third bowl, add in the egg yolks, Swerve confectioners, sour cream, heavy cream, vanilla extract, lemon juice and zest, then mix until well combined.  Add in the egg whites and mix.  Then add in the dry ingredients and mix until everything is well combined, but do not over mix.

Pour the batter into 2 greased 9&#039; round cake pans lined with parchment paper rounds (which are also great to use in the air fryer!). Using an offset spatula, spread the batter evenly and bake for 25-30 minutes or until a toothpick, when inserted, comes out clean.

Allow to cool completely while you make the frosting.

To Make the Cake

Add the heavy cream to a mixing bowl and whip using a hand mixer till you get stiff peaks, then set aside.  In a separate bowl add in the cream cheese, butter and Swerve confectioners.  Whip until well combined and fluffy.

Add in the pureed strawberries, vanilla extract and the (optional) ground freeze dried strawberries and mix well.  Mix in the whipped cream and continue mixing until there are no more streaks and the frosting is light and fluffy.

To Make the Strawberry Frosting

Take the first cake and put in on your cake stand or plate rightside up.  Add a little less than half the frosting and spread evenly using an offset spatula.  Add the second cake layer over the top, upside down, which will ensure the cake is level.

Add most of the remaining frosting over the top, spreading it out evenly over the top and over the sides a little.  Using the remaining frosting to cover the sides of the cake.  Now you can serve the cake as is, or you can decorate the top with sliced strawberries and/or lemon any way you like.

To Assemble the Cake

Hello Julianna 🌹 My ingredients are assembled to make this I-know-it's-going-to-be-awesome cake. When re-reading instructions, I see where the dry ingredients were mixed in AFTER beaten egg whites. Doesn't that deflate them? I'm going to fold in egg whites last from what I have learned. I'll be excited to share my results😊! 💛🍋~ ♥️🍓

Top 2 keto strawberry cake recipes from across the web

The most viewed keto strawberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Low Carb Strawberry and Cream Cake

Keto Strawberry Lemonade Cake

Top 2 keto strawberry cake recipes from across the web

The most viewed keto strawberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Strawberry and Cream Cake

Keto Strawberry Lemonade Cake

The most viewed keto strawberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine