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Low-Carb Keto Strawberry Dump Cake - Simple, Sweet, and Satisfying

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or similar.
  2. 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.
  3. Mix the dry topping: In a bowl, whisk almond flour, coconut flour, remaining 1/4 cup sweetener, baking powder, salt, and cinnamon.
  4. 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.
  5. Assemble: Sprinkle the crumble evenly over the strawberries. Don’t pack it down. Scatter nuts on top if using.
  6. 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.
  7. 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.