Keto Strawberry Cream Layer Cake – Light, Fresh, and Low-Carb
This cake brings all the joy of a classic strawberry shortcake without the sugar crash. Soft almond flour layers, fluffy whipped cream, and sweet berries come together in a dessert that feels special but won’t kick you out of ketosis. The texture is tender, the flavor is bright, and the whole cake looks beautiful on the table.
It’s the kind of recipe you’ll make for birthdays, brunch, or just because strawberries looked good at the market.
Ingredients
Method
- Prep the pans and oven: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Grease the parchment and lightly dust with almond flour.
- Mix dry ingredients: In a bowl, whisk 2 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Break up any clumps.
- Cream butter and sweetener: In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated keto sweetener until fluffy, 2–3 minutes. Add 1 teaspoon vanilla.
- Add eggs and sour cream: Beat in 4 large eggs, one at a time, scraping the bowl. Mix in 1/2 cup sour cream until smooth.
- Combine batter: Add dry ingredients to wet and mix just until combined. The batter will be thick but spreadable. If too thick, add 1–2 tablespoons unsweetened almond milk.
- Bake: Divide batter evenly between pans. Smooth tops. Bake 18–22 minutes, until set in the center and a toothpick comes out clean. Do not overbake.
- Cool completely: Let cakes cool in pans 10 minutes, then turn out onto a rack. Peel off parchment and cool fully before frosting.
- Prep strawberries: Slice 1 to 1 1/2 cups strawberries. If they’re very tart, toss with 1–2 teaspoons powdered sweetener and a little lemon zest. Pat dry with paper towels to reduce moisture.
- Make stabilized whipped cream (optional but recommended): Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let bloom 5 minutes. Microwave 5–10 seconds to dissolve; cool slightly. Meanwhile, whip 1 1/2 cups heavy cream with 3–4 tablespoons powdered sweetener and 1 teaspoon vanilla to soft peaks. With mixer running, stream in the cooled gelatin. Beat to medium-firm peaks.
- Assemble: Place one cake layer on a stand. Spread a generous layer of whipped cream, then a single layer of sliced strawberries. Top with the second cake layer.
- Finish and chill: Cover the top (and sides if you like) with the remaining whipped cream. Arrange extra strawberry slices on top. Chill 30–60 minutes to set before slicing.
- Slice and serve: Use a sharp, thin knife. Wipe between cuts for clean slices.
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What Makes This Recipe So Good
- Truly low-carb: Made with almond flour, coconut flour, and a keto-friendly sweetener, this cake fits a low-carb lifestyle without sacrificing flavor.
- Light and fresh: Whipped cream and fresh strawberries keep the cake airy and not too heavy.
- No tricky techniques: Simple steps and common keto pantry staples make it beginner-friendly.
- Moist crumb: Sour cream and a touch of coconut flour keep the layers tender instead of dry.
- Flexible: Works as a two- or three-layer cake, cupcakes, or a sheet cake, depending on what you need.
Shopping List
- Almond flour (finely ground, blanched)
- Coconut flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated erythritol or allulose (or a blend; use a 1:1 sugar substitute)
- Eggs
- Sour cream (or full-fat Greek yogurt)
- Vanilla extract
- Heavy whipping cream
- Powdered keto sweetener (for the cream; allulose or powdered erythritol)
- Strawberries (fresh, hulled and sliced)
- Lemon zest (optional, for brightness)
- Unflavored gelatin (optional, for stabilizing whipped cream)
Instructions
- Prep the pans and oven: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Grease the parchment and lightly dust with almond flour.
- Mix dry ingredients: In a bowl, whisk 2 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Break up any clumps.
- Cream butter and sweetener: In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated keto sweetener until fluffy, 2–3 minutes. Add 1 teaspoon vanilla.
- Add eggs and sour cream: Beat in 4 large eggs, one at a time, scraping the bowl. Mix in 1/2 cup sour cream until smooth.
- Combine batter: Add dry ingredients to wet and mix just until combined.
The batter will be thick but spreadable. If too thick, add 1–2 tablespoons unsweetened almond milk.
- Bake: Divide batter evenly between pans. Smooth tops.
Bake 18–22 minutes, until set in the center and a toothpick comes out clean. Do not overbake.
- Cool completely: Let cakes cool in pans 10 minutes, then turn out onto a rack. Peel off parchment and cool fully before frosting.
- Prep strawberries: Slice 1 to 1 1/2 cups strawberries.
If they’re very tart, toss with 1–2 teaspoons powdered sweetener and a little lemon zest. Pat dry with paper towels to reduce moisture.
- Make stabilized whipped cream (optional but recommended): Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let bloom 5 minutes.
Microwave 5–10 seconds to dissolve; cool slightly. Meanwhile, whip 1 1/2 cups heavy cream with 3–4 tablespoons powdered sweetener and 1 teaspoon vanilla to soft peaks. With mixer running, stream in the cooled gelatin.
Beat to medium-firm peaks.
- Assemble: Place one cake layer on a stand. Spread a generous layer of whipped cream, then a single layer of sliced strawberries. Top with the second cake layer.
- Finish and chill: Cover the top (and sides if you like) with the remaining whipped cream.
Arrange extra strawberry slices on top. Chill 30–60 minutes to set before slicing.
- Slice and serve: Use a sharp, thin knife. Wipe between cuts for clean slices.
How to Store
- Refrigerator: Store covered for up to 3 days.
The stabilized cream helps it hold up, but the strawberries will soften over time.
- Make ahead: Bake cakes a day ahead, wrap tightly, and refrigerate. Assemble the day of serving.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw in the fridge.
Avoid freezing the fully assembled cake due to the fresh strawberries and whipped cream.
Benefits of This Recipe
- Keto-friendly and gluten-free: Almond and coconut flours keep carbs low and avoid wheat.
- High satiety: Healthy fats from cream and almond flour make each slice satisfying.
- Less sugar swings: Using allulose or erythritol helps prevent spikes and crashes.
- Fresh fruit focus: Strawberries add fiber, vitamin C, and natural sweetness at a lower carb count compared to many fruits.
- Special-occasion worthy: Elegant layers and bright flavors feel celebratory, even with dietary limits.
What Not to Do
- Don’t skip parchment: Grain-free cakes can stick. Lining the pans is non-negotiable.
- Don’t overbake: Almond flour browns fast. Pull the layers as soon as the center sets and a toothpick is clean.
- Don’t overwhip cream: It should be billowy and spreadable.
Overwhipping turns it grainy and close to butter.
- Don’t add wet strawberries: Pat them dry or they’ll weep into the cream and make the cake soggy.
- Don’t use coarse almond meal: You’ll get a gritty texture. Choose finely ground, blanched almond flour.
Variations You Can Try
- Lemon strawberry cake: Add 1–2 tablespoons lemon zest to the batter and 1 tablespoon lemon juice to the whipped cream.
- Chocolate-dipped vibe: Fold 2 tablespoons unsweetened cocoa into the batter for a light chocolate cake and garnish with shaved keto chocolate.
- Shortcake style: Bake as a single 9-inch layer and serve wedges topped with cream and strawberries instead of layering.
- Strawberry compote layer: Simmer sliced berries with a spoon of allulose until thick. Cool completely and spread a thin layer between cake and cream for extra strawberry punch.
- Cupcakes: Bake in a lined muffin tin for 16–19 minutes.
Core each cupcake and fill with cream and chopped berries.
- Dairy-free: Use coconut cream for whipping and coconut oil in the cake, and swap sour cream for thick coconut yogurt. Texture will be slightly different but still delicious.
FAQ
Can I use only almond flour?
Yes, but include at least a small amount of coconut flour for structure if possible. Coconut flour absorbs moisture and helps the cake hold together.
If skipping it, reduce sour cream slightly to prevent a dense crumb.
What sweetener works best?
Allulose gives the softest texture and least aftertaste, while erythritol blends stay a bit crisper. A 50/50 allulose-erythritol blend is a great middle ground. Use powdered sweetener for the cream to avoid grittiness.
Is this cake actually low-carb?
Each slice is low in net carbs compared to traditional cake.
Exact counts depend on your brands and slice size, but using almond flour, keto sweeteners, and a modest amount of strawberries keeps carbs in check.
Do I have to stabilize the whipped cream?
No, but it helps. Stabilized cream holds up longer, especially if you’re transporting the cake or serving it on a warm day. If you skip gelatin, plan to assemble closer to serving time.
Can I make it as a three-layer cake?
Yes.
Divide the batter among three 6-inch pans or scale the recipe by 1.5x for three 8-inch layers. Adjust baking time down a bit for thinner layers and watch closely.
How do I keep the layers from crumbling?
Let them cool completely, use a sharp serrated knife if trimming, and handle with a wide spatula. Almond flour cakes are tender; patience makes a big difference.
What if my strawberries aren’t very sweet?
Toss slices with a little powdered allulose and a pinch of lemon zest.
Let them sit 5–10 minutes, then pat dry before layering.
Can I add vanilla bean?
Absolutely. Scrape half a vanilla bean into the cream or batter for a bakery-style aroma and flavor boost.
Final Thoughts
This Keto Strawberry Cream Layer Cake is a joyful balance of fresh berries, soft cake, and lightly sweet cream. It’s simple enough for a weekend bake yet worthy of any celebration.
With a few smart keto swaps and a couple of quick techniques, you’ll get a stunning dessert that everyone at the table can enjoy. Keep it chilled, slice it clean, and enjoy every airy, strawberry-studded bite.
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