Go Back

Keto Strawberry Sour Cream Cake - A Tender, Low-Carb Treat

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until evenly combined. Break up any lumps.
  3. Blend wet ingredients: In a separate bowl, whisk sour cream, melted butter, eggs, vanilla, and almond extract until smooth.
  4. 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.
  5. Fold in berries: Gently fold in the chopped strawberries. Don’t overmix—just enough to distribute them.
  6. Fill the pan: Spread the batter evenly into the prepared pan. Smooth the top and add a few sliced strawberries for a pretty finish.
  7. 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.
  8. 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.
  9. 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.