Keto Strawberry Sour Cream Cake – A Tender, Low-Carb Treat
This cake tastes like spring in every bite—soft, moist, and gently sweet with bursts of fresh strawberries. It’s the kind of dessert you can serve with coffee, bring to a brunch, or enjoy after dinner without straying from your low-carb plan. The sour cream keeps it tender, while almond flour gives it a delicate crumb that feels like a classic bakery cake.
No complicated steps or specialty equipment required. Just real ingredients and a recipe that actually works.
Ingredients
Method
- Prep your pan and oven: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment. A springform pan works best for easy release.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until evenly combined. Break up any lumps.
- Blend wet ingredients: In a separate bowl, whisk sour cream, melted butter, eggs, vanilla, and almond extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Stir until just combined. The batter should be thick but spreadable. If it’s stiff, add 1–2 tablespoons almond milk or water.
- Fold in berries: Gently fold in the chopped strawberries. Don’t overmix—just enough to distribute them.
- Fill the pan: Spread the batter evenly into the prepared pan. Smooth the top and add a few sliced strawberries for a pretty finish.
- Bake: Bake for 30–38 minutes, or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If browning too quickly, tent with foil for the last 10 minutes.
- Cool: Let the cake cool in the pan for 15 minutes. Then remove and cool completely on a rack. This helps it set and prevents crumbling.
- Optional glaze: Mix powdered erythritol with lemon juice to a drizzleable consistency. Spoon over the cooled cake. Let it set for 10 minutes before slicing.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This cake hits that sweet spot between comfort and simplicity. The tang from the sour cream balances the sweetness of the berries and sweetener, so it never tastes cloying.
It’s also wonderfully forgiving—almond flour and sour cream help prevent dryness, which can be a problem in keto baking.
It’s designed to be low-carb and gluten-free without tasting like a compromise. You’ll get a soft crumb, a fragrant vanilla note, and juicy strawberry pockets throughout. Bonus: it’s easy to make ahead and holds up well for a few days.
Ingredients
- 2 cups (200g) blanched almond flour
- 1/4 cup (30g) coconut flour
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon fine sea salt
- 1/2 cup (100g) granular erythritol or erythritol/monk fruit blend (to taste)
- 1/2 cup (120g) full-fat sour cream
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, but lovely)
- 1 1/4 cups fresh strawberries, hulled and chopped into small pieces (save a few slices for the top)
- 1–2 tablespoons almond milk or water (only if batter seems too thick)
- Optional topping: 1/4 cup powdered erythritol mixed with 1–2 teaspoons lemon juice for a light glaze
Instructions
- Prep your pan and oven: Preheat oven to 350°F (175°C).
Grease an 8-inch round cake pan or line it with parchment. A springform pan works best for easy release.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until evenly combined. Break up any lumps.
- Blend wet ingredients: In a separate bowl, whisk sour cream, melted butter, eggs, vanilla, and almond extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients.
Stir until just combined. The batter should be thick but spreadable. If it’s stiff, add 1–2 tablespoons almond milk or water.
- Fold in berries: Gently fold in the chopped strawberries.
Don’t overmix—just enough to distribute them.
- Fill the pan: Spread the batter evenly into the prepared pan. Smooth the top and add a few sliced strawberries for a pretty finish.
- Bake: Bake for 30–38 minutes, or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If browning too quickly, tent with foil for the last 10 minutes.
- Cool: Let the cake cool in the pan for 15 minutes.
Then remove and cool completely on a rack. This helps it set and prevents crumbling.
- Optional glaze: Mix powdered erythritol with lemon juice to a drizzleable consistency. Spoon over the cooled cake.
Let it set for 10 minutes before slicing.
How to Store
- Room temperature: Keep covered for up to 24 hours if your kitchen is cool.
- Refrigerator: Store in an airtight container for 4–5 days. The flavor actually improves by day two.
- Freezer: Wrap individual slices tightly, then place in a freezer bag. Freeze up to 2 months.
Thaw in the fridge and warm gently if you like.
Why This is Good for You
This cake keeps carbs in check by using almond and coconut flours instead of wheat flour. That means fewer blood sugar spikes and steadier energy. You’ll also get fiber and healthy fats that help you feel satisfied with a modest slice.
Sour cream and butter contribute richness and a soft texture without relying on sugar.
Strawberries offer vitamin C and a bright, fresh flavor. With a balanced sweetener, you skip the crash that comes with traditional cake.
Pitfalls to Watch Out For
- Wet spots near fruit: Strawberries release moisture. Chop them small and pat them dry with a paper towel before folding into the batter.
- Gummy center: Underbaking is the main culprit.
Check in the center, not the edges, and allow sufficient cooling time.
- Grainy texture: Make sure your almond flour is finely ground and blanched. Almond meal will make the crumb coarse.
- Too sweet or not sweet enough: Sweetness varies by brand. Taste the batter and adjust sweetener slightly before baking.
- Overmixing: Stir just until combined.
Overworking the batter can make it dense.
Alternatives
- Sweetener swaps: Use an erythritol/monk fruit blend, allulose, or stevia/erythritol combo. If using allulose, the cake may brown faster—reduce oven temp by 10°F and watch closely.
- Dairy-free: Replace butter with refined coconut oil and sour cream with full-fat coconut yogurt. Add a squeeze of lemon to balance the coconut flavor.
- Berry variations: Try raspberries or a mix of strawberries and blackberries.
Keep total fruit to about 1 1/4 cups.
- Flavor twist: Add lemon zest to the batter for a bright lift, or a pinch of cinnamon for warmth.
- Topping ideas: A dollop of whipped cream, a drizzle of keto lemon glaze, or a light dusting of powdered erythritol all work well.
FAQ
Can I use frozen strawberries?
Yes, but don’t thaw them fully. Chop while still slightly frozen, pat dry, and fold into the batter quickly to avoid extra moisture. You may need an extra minute or two of baking time.
Is this cake very sweet?
It’s gently sweet, more like a tea cake than a birthday cake.
If you prefer sweeter, add 2–3 extra tablespoons of sweetener. Taste the batter to gauge it.
Can I make cupcakes instead?
Absolutely. Divide the batter into a lined 12-cup muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
What pan size works best?
An 8-inch round or square pan gives a nice height and even bake.
A 9-inch pan will make a slightly thinner cake and may bake a few minutes faster.
How do I keep the cake from sticking?
Line the bottom of the pan with parchment and grease the sides. Let the cake cool at least 15 minutes before releasing. A springform pan helps a lot.
What if I don’t have coconut flour?
You can omit it and add 3 additional tablespoons of almond flour, but the texture will be a bit softer.
Coconut flour helps absorb moisture and gives structure.
How many carbs are in a slice?
Exact numbers depend on your ingredients, but a typical slice (1/10 of the cake) lands around 5–7g net carbs when using a keto-friendly sweetener and 1 1/4 cups strawberries.
Can I add a cream cheese frosting?
Yes. Beat softened cream cheese, butter, powdered erythritol, vanilla, and a splash of cream until fluffy. Keep it light so the strawberry flavor still shines.
Why did my cake sink in the middle?
Common causes are underbaking, too much leavening, or opening the oven door early.
Measure baking powder carefully and bake until the center is set.
Can I make it ahead?
Yes. Bake the day before, cool fully, and refrigerate. The flavors meld nicely overnight.
Add any glaze or whipped topping just before serving.
In Conclusion
This Keto Strawberry Sour Cream Cake is simple, reliable, and genuinely delicious. It’s tender, not dry, with just the right sweetness and pops of fresh berry flavor. Whether you’re baking for a low-carb lifestyle or just want a lighter treat, this cake delivers every time.
Keep a few slices in the fridge, and you’ve got a feel-good dessert ready whenever the craving hits.
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