Keto Strawberry Almond Cake – A Light, Fresh Low-Carb Treat
A slice of cake that fits your low-carb goals and still tastes like dessert? That’s what this Keto Strawberry Almond Cake delivers. It’s tender, moist, and just sweet enough, with fresh strawberries tucked into a soft almond crumb.
The flavors are simple and clean, letting the berries shine without a sugar overload. This is the kind of cake you can bring to brunch, enjoy with coffee, or serve after dinner without feeling weighed down.
Ingredients
Method
- Prep the pan and oven. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease the sides. This cake is tender, so proper lining helps it release cleanly.
- Mix dry ingredients. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated sweetener until no clumps remain.
- Combine wet ingredients. In a separate bowl, whisk the eggs, melted butter, almond milk, vanilla, and lemon zest. Make sure the butter isn’t hot, or it can scramble the eggs.
- Make the batter. Pour the wet mixture into the dry ingredients. Stir with a spatula until smooth and thick. The batter will be dense but spreadable—this is normal for almond flour cakes.
- Layer the strawberries. Spread half the batter into the prepared pan. Add half the sliced strawberries in an even layer. Spoon the remaining batter on top and gently spread. Press the remaining strawberries into the surface and sprinkle with sliced almonds.
- Bake. Bake for 30–38 minutes, or until the edges are golden, the top is set, and a toothpick in the center comes out mostly clean with a few moist crumbs.
- Cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Cool fully before slicing so it sets and holds together.
- Finish and serve. Dust with powdered sweetener if you like. Slice and enjoy on its own, or add a dollop of lightly sweetened whipped cream.
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Why This Recipe Works
This cake leans on almond flour for a naturally moist, buttery texture with a delicate crumb. It’s lightly sweetened with a keto-friendly sweetener, so you get that dessert satisfaction without the sugar spike.
Fresh strawberries add brightness and subtle tartness, balancing the richness of the almonds. A touch of lemon zest and vanilla lifts the flavor and keeps everything tasting fresh.
It’s also simple to make and forgiving. There’s no complex layering, no fancy frosting—just a straightforward batter and a scattering of berries.
The result is a cake that tastes bakery-quality but doesn’t require a bakery-level skill set.
Ingredients
- Almond flour (finely blanched) – 2 1/2 cups
- Coconut flour – 2 tablespoons (helps structure)
- Baking powder – 2 teaspoons
- Fine sea salt – 1/4 teaspoon
- Granulated erythritol or allulose – 2/3 cup (or to taste)
- Unsalted butter, melted and slightly cooled – 1/2 cup
- Eggs – 4 large, room temperature
- Unsweetened almond milk – 1/2 cup (or heavy cream for richer texture)
- Vanilla extract – 2 teaspoons
- Lemon zest – 1 teaspoon (optional but recommended)
- Fresh strawberries, hulled and sliced – 1 1/2 cups
- Sliced almonds – 1/4 cup (for topping)
- Powdered erythritol or allulose – 1–2 tablespoons (for dusting, optional)
Instructions
- Prep the pan and oven. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease the sides. This cake is tender, so proper lining helps it release cleanly.
- Mix dry ingredients. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated sweetener until no clumps remain.
- Combine wet ingredients. In a separate bowl, whisk the eggs, melted butter, almond milk, vanilla, and lemon zest.
Make sure the butter isn’t hot, or it can scramble the eggs.
- Make the batter. Pour the wet mixture into the dry ingredients. Stir with a spatula until smooth and thick. The batter will be dense but spreadable—this is normal for almond flour cakes.
- Layer the strawberries. Spread half the batter into the prepared pan.
Add half the sliced strawberries in an even layer. Spoon the remaining batter on top and gently spread. Press the remaining strawberries into the surface and sprinkle with sliced almonds.
- Bake. Bake for 30–38 minutes, or until the edges are golden, the top is set, and a toothpick in the center comes out mostly clean with a few moist crumbs.
- Cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
Cool fully before slicing so it sets and holds together.
- Finish and serve. Dust with powdered sweetener if you like. Slice and enjoy on its own, or add a dollop of lightly sweetened whipped cream.
How to Store
- Room temperature: Keep covered for up to 1 day if your kitchen is cool. The almond flour keeps it moist.
- Refrigerator: Store slices in an airtight container for 4–5 days.
Add a paper towel to absorb moisture from the berries.
- Freezer: Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge or at room temperature for 30–60 minutes.
- Reheating: Warm in a low oven (275°F/135°C) for 8–10 minutes or briefly in the microwave to refresh the crumb.
Health Benefits
- Low carb and keto-friendly: Using almond and coconut flours dramatically lowers carbs compared to wheat flour, making it easier to stay within your daily net carbs.
- Healthy fats and fiber: Almond flour provides monounsaturated fats and fiber, which can support satiety and steady energy.
- No refined sugar: Keto sweeteners like erythritol or allulose don’t spike blood sugar the way regular sugar does.
- Strawberry antioxidants: Strawberries add vitamin C and polyphenols without many carbs, especially when used in moderation.
Common Mistakes to Avoid
- Overbaking: Almond flour browns quickly. Start checking early and pull the cake when it’s just set to keep it moist.
- Using coarse almond meal: Coarse meal makes the texture gritty.
Choose finely blanched almond flour for the best crumb.
- Skipping parchment: This cake is delicate. Without parchment, it may stick or break when you remove it.
- Adding too many berries: Extra strawberries add moisture and can make the center mushy. Stick to the recommended amount.
- Hot butter in the batter: If the butter is too warm, it can cook the eggs and create a dense, uneven texture.
Variations You Can Try
- Lemon glaze: Whisk powdered sweetener, lemon juice, and a splash of almond milk.
Drizzle over the cooled cake for a bright finish.
- Strawberry swirl: Mash a few strawberries with a teaspoon of sweetener. Dollop onto the top layer of batter and swirl with a knife.
- Chocolate twist: Fold in 1/3 cup sugar-free dark chocolate chips for a strawberry–chocolate combo.
- Berry blend: Replace half the strawberries with raspberries or blueberries for a mixed-berry version.
- Dairy-free: Swap butter for melted coconut oil and use unsweetened coconut milk in place of almond milk.
- Almond-forward: Add 1/2 teaspoon almond extract and a few extra sliced almonds on top for a stronger almond flavor.
FAQ
Can I use frozen strawberries?
Yes, but keep them frozen when adding to the batter and slice them thin. Frozen berries release more moisture, so you may need to bake a few minutes longer.
What sweetener works best?
Erythritol and allulose both work well.
Allulose tends to make a softer, moister crumb and browns a bit more. If using monk fruit, choose a blend that measures 1:1 with sugar.
Can I make this cake nut-free?
Almond flour is central to the texture, so swapping it out completely won’t yield the same results. If you need nut-free, consider a coconut flour-based recipe specifically designed for that flour.
How do I know when the cake is done?
The top should be set and lightly golden, and a toothpick should come out with a few moist crumbs.
If it looks wet in the center, give it a few more minutes and tent with foil if it’s browning too fast.
Can I reduce the eggs?
Eggs help lift and bind almond flour cakes. Reducing them can make the cake dense and crumbly. If you’re sensitive to egg flavor, add extra vanilla and lemon zest to balance it out.
Is this cake good for meal prep?
Absolutely.
It holds up well in the fridge and freezer. Slice and portion it so you can grab a piece when you want something sweet without derailing your macros.
In Conclusion
This Keto Strawberry Almond Cake proves you don’t need sugar or wheat flour to make a great dessert. It’s tender, fresh, and easy to pull together, whether you’re baking for a special occasion or a simple weekend treat.
Keep the ingredients on hand, swap in seasonal berries when you like, and enjoy a slice that feels indulgent without the carb crash.
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