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Keto Strawberry Cream Layer Cake - Light, Fresh, and Low-Carb

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool completely: Let cakes cool in pans 10 minutes, then turn out onto a rack. Peel off parchment and cool fully before frosting.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Slice and serve: Use a sharp, thin knife. Wipe between cuts for clean slices.