Low-Carb Keto Strawberry Dump Cake – Simple, Sweet, and Satisfying
This Low-Carb Keto Strawberry Dump Cake brings all the joy of a classic dump cake without the sugar crash. It’s fruity, buttery, and easy enough for a busy weeknight. No mixers, no fuss—just a few smart swaps and a warm, bubbly dessert.
Serve it with a dollop of whipped cream, and you’ve got a crowd-pleaser that fits your goals.
Ingredients
Method
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or similar.
- Make the strawberry base: In the baking dish, toss sliced strawberries with 1/4 cup sweetener, lemon juice, lemon zest, and vanilla. Spread into an even layer.
- Mix the dry topping: In a bowl, whisk almond flour, coconut flour, remaining 1/4 cup sweetener, baking powder, salt, and cinnamon.
- Add fat for crumble texture: Stir in the melted butter and heavy cream (if using) until the mixture forms moist crumbles. It should clump when pressed.
- Assemble: Sprinkle the crumble evenly over the strawberries. Don’t pack it down. Scatter nuts on top if using.
- Bake: Bake for 25–35 minutes, until the fruit is bubbling and the topping is golden brown. If the top browns too fast, tent loosely with foil.
- Rest and serve: Let it cool for 10–15 minutes to set. Serve warm with a spoonful of whipped cream or a keto ice cream scoop.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
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 recipe keeps the spirit of a traditional dump cake—layer, top, bake—while staying keto-friendly. Instead of a boxed cake mix, you’ll get a quick almond and coconut flour topping that bakes up golden and crumbly. A touch of lemon brightens the strawberries without adding sugar.
Best of all, the whole thing comes together in minutes and tastes like summer in a baking dish.
Shopping List
- Fresh strawberries (about 4 cups, hulled and sliced)
- Granulated erythritol or allulose (1/2 cup, divided)
- Almond flour (1 1/2 cups, fine blanched)
- Coconut flour (2 tablespoons)
- Baking powder (1 teaspoon, gluten-free)
- Salt (1/4 teaspoon)
- Ground cinnamon (1/2 teaspoon, optional)
- Lemon zest (1 teaspoon) and lemon juice (1 tablespoon)
- Vanilla extract (1 teaspoon)
- Unsalted butter (6 tablespoons), melted
- Heavy cream or coconut cream (2 tablespoons, optional for extra richness)
- Chopped pecans or sliced almonds (1/3 cup, optional)
- Whipped cream or keto vanilla ice cream, for serving (optional)
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or similar.
- Make the strawberry base: In the baking dish, toss sliced strawberries with 1/4 cup sweetener, lemon juice, lemon zest, and vanilla. Spread into an even layer.
- Mix the dry topping: In a bowl, whisk almond flour, coconut flour, remaining 1/4 cup sweetener, baking powder, salt, and cinnamon.
- Add fat for crumble texture: Stir in the melted butter and heavy cream (if using) until the mixture forms moist crumbles.
It should clump when pressed.
- Assemble: Sprinkle the crumble evenly over the strawberries. Don’t pack it down. Scatter nuts on top if using.
- Bake: Bake for 25–35 minutes, until the fruit is bubbling and the topping is golden brown.
If the top browns too fast, tent loosely with foil.
- Rest and serve: Let it cool for 10–15 minutes to set. Serve warm with a spoonful of whipped cream or a keto ice cream scoop.
Storage Instructions
Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds or warm the full dish, covered, at 300°F (150°C) for 10–15 minutes.
For longer storage, freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat until bubbly.
Why This is Good for You
- Low in net carbs: Almond and coconut flours are naturally low-carb and gluten-free.
- Balanced sweetness: Erythritol or allulose gives sweetness without spiking blood sugar.
- Rich in fiber: Strawberries add fiber and vitamin C, helping keep you full and satisfied.
- Healthy fats: Butter and nuts boost satiety and help stabilize energy.
Common Mistakes to Avoid
- Using too much sweetener: Sugar alcohols can taste overly sweet. Start with the amounts listed and adjust to taste next time.
- Skimping on the lemon: The lemon brightens flavor and balances the sweetener.
Don’t skip it.
- Overbaking: Almond flour browns fast. Pull the cake when the top is golden and the fruit bubbles at the edges.
- Packing the topping: Pressing down creates a dense layer. Keep it craggy for better texture.
- Watery fruit: If your berries are very juicy, add 1/2 teaspoon xanthan gum or 1 tablespoon finely ground chia to the fruit mixture to thicken.
Recipe Variations
- Mixed Berry: Swap half the strawberries for raspberries or blackberries.
Keep the sweetener the same.
- Strawberry-Rhubarb: Use 3 cups strawberries and 1 cup chopped rhubarb. Add 1–2 extra tablespoons sweetener to balance tartness.
- Cream Cheese Swirl: Dollop 3 ounces softened cream cheese (mixed with 1 tablespoon sweetener and 1/2 teaspoon vanilla) over the berries before adding the topping.
- Nut-Free: Omit nuts and use a seed topping (hemp hearts or pumpkin seeds) or just the crumble.
- Dairy-Free: Use coconut oil instead of butter and coconut cream in place of heavy cream.
- Crumble Spice: Add a pinch of ground ginger or cardamom to the topping for a warm twist.
FAQ
Can I use frozen strawberries?
Yes. Don’t thaw them first.
Toss straight from the freezer with the sweetener, lemon, and vanilla. You may need to bake an extra 5–10 minutes until bubbly and thickened.
What sweetener works best?
Erythritol blends or allulose both work well. Allulose browns faster and creates a softer top, while erythritol stays a bit crisper. Avoid pure stevia alone—it lacks bulk and affects texture.
How do I calculate net carbs?
Add total carbs from all ingredients, subtract fiber and sugar alcohols that don’t impact blood sugar.
Exact numbers vary by brand and portion, but this dessert is designed to be low in net carbs per serving.
Can I make this ahead?
Yes. Assemble the strawberry layer and the dry topping separately. Refrigerate the berries and keep the topping in a sealed container at room temperature.
Combine and bake just before serving.
My topping isn’t browning. What should I do?
Switch to the top rack for the last 3–5 minutes or broil on low for 30–60 seconds, watching closely. Don’t walk away, as almond flour can brown quickly.
What pan size works best?
An 8×8-inch dish gives a good fruit-to-topping ratio.
A 9-inch round or small oval casserole works too. If you double the recipe, use a 9×13-inch pan and add a few minutes to the bake time.
Final Thoughts
This Low-Carb Keto Strawberry Dump Cake keeps dessert simple, comforting, and low on carbs. It’s flexible, forgiving, and easy to customize with what you have on hand.
Keep a stash of berries, almond flour, and sweetener, and you can whip this up anytime. Warm, bright, and buttery—this is the kind of treat that makes sticking to keto feel easy.
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