*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.” Disclaimer
This delicious cake is bursting with fresh strawberry flavor. Easy to make and oh so satisfying. I hope you give it a try when you’re in the mood for something sweet, or are planning a special dessert.
Low Carb Strawberry and Cream Cake
This low carb/keto friendly strawberry and cream cake is bursting with strawberry flavor!
Servings 12 servings
Calories 494kcal
Ingredients
Cake Batter
- 3 cups Almond Flour
- 3/4 cup Erythritol confectioner style
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 0.3oz Box of sugar free strawberry jell-o gelatin it’s the smallest box they sell
- 8 tbsp butter unsalted room temperature 1 stick
- 4 eggs large, room temperature, separated
- 3/4 cup heavy whipping cream, room temperature
- 1/2 cup full fat plain greek yogurt, room temperature
- 2 tsp natural vanilla extract
- 1/3 cup freeze dried strawberries, crushed
Strawberries and Cream Frosting
- 3 cups Heavy whipping cream, cold
- 4 tbsp erythritol(you can add more to taste) confectioner style
- 2 tsp natural vanilla extract
- 1/3 cup freeze dried strawberries, crushed or more if desired
***Extra layer of pudding ( optional please see recipe note at bottom or recipe)
- 1 box 0.8 oz jell-o sugar free cook and serve vanilla pudding this is completely optional. IIf you decide to use it as an extra layer between cake layers to the addition of the whipped cream it will add 1.6 extra grams carbs per slice. Cook according to directions using whole milk instead of fat free and let cool completely before using.
Instructions
- Preheat oven to 350F, butter 2, 9 inch round cake pans.
- In a small bowl whip the egg whites until soft peaks form( when you lift the beaters the peaks gently fold over), set aside
- In a medium bowl whisk together the almond flour, erythritol, baking powder, salt, packet of jell-o powder, and the freeze dried strawberries
- In a large bowl beat the butter until fluffy, add the 2 egg yolks one at a time, vanilla extract, yogurt, and whipping cream. Beat together until incorporated.
- Mix the dry ingredients into the wet ingredients and beat until well combined. Gently fold in the egg whites until well combined.
- Spoon mixture evenly amongst the 2 cake pans. It might seem like small amount of batter but it will be enough for each layer.
- Bake for 22-25 mins or until toothpick inserted into middle comes out clean.
- Let cake cool in the pans for 10 mins, then invert onto cooling rack and let cool completely.
- While the cakes are cooling make the frosting by pouring the cold whipping cream into a large bowl, add the erythritol, and vanilla extract. At this point I start whipping the mixture and once it slightly thickens I taste to see if I need more sweetener. Whip until firm and resembles whipped cream, being careful not to over whip or it will turn to butter. Once it is whipped cream consistency, fold in the crushed strawberries.
- Assemble the cake by placing one cake on a platter, top with whipped cream followed by the sliced strawberries, place other cake on top and cover entire cake in whipped cream. Decorate with the fresh sliced strawberries and sprinkle with more crushed strawberries if desired. Enjoy !!!
Notes
***The cake I have pictures of has a layer of jell-o sugar free cook and serve vanilla pudding which is optional. If you decide to use it it will add 1.6 grams of extra carbs to each slice.
Nutrition
Serving: 1slice | Calories: 494kcal | Fat: 47.2g | Protein: 10.7g | Carbohydrates: 6.2g
Why does it say add 2 egg yolks when you’ve separated 4 eggs and are using 4 egg whites? This is for the strawberry & cream cake. Should I add 4 egg yolks?
Hi Joan,
You are using 4 egg whites and only 2 of the egg yolks. The egg whites give the cake volume that’s why recipe calls for more whites than yolks, you can use the left over 2 egg yolks in an omelet 🙂
[…] Strawberries and Cream Cake […]
[…] Strawberries and Cream Cake […]
Hi Ralu, did you add both the pudding and the whipped cream to the middle layer of the cake? Any thoughts on using toothpicks and dental floss to split both cakes in half to add more layers of pudding and whipped cream?
Hi Samantha, yes, I did add both to middle layer. The cake is pretty moist and does not rise as much as a regular cake therefore might be a bit difficult to cut, but if you decide to try it let me know how it works out.
You’re right, definitely too thin to attempt cutting them. I did have the issue others had with getting the cakes out of the pans, they stuck, crumbled, and fell apart. I’m wondering if I cooked them too long? Either way, I buried the mess in the whipped cream frosting and it still looks great!
😂 I’m sorry to hear the cakes got stuck did you grease them really well? And let them cool down a bit before flipping them onto cooling rack. I hope they taste good for you
I thought I greased them enough, but apparently not! I did let them cool, one for 10 minutes, the other for 30, same result. It’s delicious though! Husband can’t get enough 🙂
I’m glad to hear they taste good even if they fell apart on you
This was so good!! Was a hit at my friend’s birthday, even to non-ketoers. The only confusing part of the recipe was that it called for 4 separated eggs but said to add in 2 egg yolks. Was a bit unsure and only added 2 yolks, came out great!
Hello Alysa, I’m so glad everyone enjoyed the cake! You need the 4 eggs because you use 4 egg whites and 2 yolks so you’ll have 2 yolks left over to maybe use in an omelette some other time😁
[…] Full Recipe Here […]
I’m following the 30 serving but the instructions remind the same, it’s that ok
Hi Ana, can you please explain? I don’t know what you are referring to
I was trying to make it for 30serving and it changes all the ingredients according to that serving but the instructions to make it are like for the 12 serving
What is the chance that leftovers of this cake can be frozen?
Hi Lee, I haven’t tried it yet. I don’t know how well the whipped cream/pudding would freeze but please let me know if you end up trying it
Will this cake recipe work for 3 6in pans? How can I adjust the temp/time?
HI Sara, keep the temperature the same at 350F. I would bake for 20 minutes and test for doneness then go in increments of 5 minutes and check until done
This turned out to be a great cake. I had to try it twice to get what we liked. We didn’t like the flavor of the confectioners style erythirtol so switch to the regular one. We also couldn’t find any freeze dried strawberries. So improvised. I used the vanilla pudding between the layers along with a layer a sliced strawberries. Then topped the entire top of the cake with sliced strawberries. It was a HUGE hit for my daughter’s 16th bday. But both times I made it I had a horrible time removing them from the pans. I had to… Read more »
Hi Amy, did you grease the pans beforehand? You can also try parchment paper inside the pans to prevent them from sticking. Hope this helps, thank you for trying the recipe and Happy Birthday to your daughter, mine just turned 16 as well last weekend and we tried to make the best of it with the lockdown in place. Regarding the freeze dried strawberries, I find them at Trader Joe’s if you have one in your area or supermarket where they have the dried fruit
[…] Strawberries and Cream Cake […]
[…] Full Recipe Here […]
[…] Full Recipe Here […]
[…] Full Recipe Here […]
[…] Full Recipe Here […]
[…] Full Recipe Here […]
[…] Keto Strawberries and Cream Cake […]
Hello. Did I miss what size cake pans you used? And this recipe will do for 2 layers?
Thank you
9 inch pans 2 layers
Hello. Did I miss what size cake pans you used? Thank you
Hello Athena, it’s in the baking directions. Two 9 inch pans will make 2 layers
This is the perfect keto dessert for Valentine’s Day! Followed your recipe exactly and it turned out wonderful!
Thank you Jessica, I’m so glad you like it!
I made this today. OMG! It is so yummy. I’m usually skeptical because almond flour can leave a gritty texture but not here. I also did not use the yogurt because I didn’t have any. I would put parchment paper in the bottom of the pan because I had trouble getting the cakes out but I just pieced them back together.
Any thoughts on why my frosting never thickened? 🙁
Hi Tammy, are you using heavy whipping cream? It needs to be cold and whipped for quite a while before it thickens
Hi I was wondering if I could use coconut flour instead of almond
Hi Brenda, coconut flour absorbs more liquid than almond flour, so your cake will be dry and crumbly
I misread the recipe and didn’t add the 2 egg yolks. I also used frozen strawberries. Do you think it will still turn out? Any suggestions? Or would I need to start all over?
It might be too wet and not bake properly
Hi
I’m so excited to make this cake. I was wondering if I can sub coconut flour for a portion of the almond flour? I’m short 1 cup and I found a ratio of 1:3 for coconut flour! What do you think?
Hi Ralu, I’d like to make this for my birthday this week. I must be missing the carb count. Would you please point me in the right direction? Also, could I substitute splenda for the confection erythritol? Thank you, Darlene
Hello Darlene, you should be able to see the nutritional info bottom of recipe, I had to update the plugin for it to show up again, my apologies. You can use Splenda in the recipe but I believe that Splenda has more carbs than erythritol. If you use Splenda use same amount as the erythritol
Where can you find the strawberries?
The freeze dried ones? I found them at my local supermarket where they have the dried fruit, you can also find them online
I live in California, which local supermarket?
I bought them from Safeway or if you’re in So Cal try Vons
Thank you so much, I’ll give it a try 😊
You’re welcome, good luck!!!
Trader Joe’s
OMG, this cake is so delicious. I prepared for my b-day an my kids love it, thank you so much
😁
Would this recipe work with fresh instead of freeze dried strawberries?
The fresh strawberries will make the cake wetter since they have more water content than the freeze dried.Same if you add them to the frosting. You can skip the strawberries in the batter alltogether if you dont have them, the strawberry jello gives it a nice flavor to begin with and then just add your sliced strawberries to the top of frosting
Thank you for your response! I’m looking forward to attempting this recipe this weekend for my birthday.
Hope you like it!
Wow! That’s a beautiful fresh cake, looking very pretty and yummy!
Thank you Lili😁
Good Morning,
The ingredient list says that you need 4 eggs separated, but the instructions say to use two eggs. Are you using 4 egg whites and just two yolks? This cake looks delicious and I can’t wait to try it!
Hello Tameka,
Yes you use 4 egg whites and 2 yolks😁
Would it be possible to substitute stevia or another non-alcohol sweetener for the erythritol in the cake batter? Hubby is low-carb, but his digestion can’t tolerate the smallest amount of erythritol, and other sugar alcohols also give him trouble. Thanks!
You can try stevia liquid in glycerite( I like the NOW brand) start with 1 tsp and adjust until its sweet enough for you (you would have to taste the batter)
I wonder if I could use sour cream instead of yogurt to avoid the sugar in it?
I don’t see why not! Have fun baking😁
I have a couple questions about the instructions. The recipe called for 1/2 cup yogurt. While following the directions, I did not add the yogurt. I did not notice until my cake was in the oven & I was cleaning up & the yogurt was on my counter. What is the purpose of the yogurt? The cake is very delicious & very moist without it. I did make a strawberry buttercream frosting in lieu of the whipped cream frosting. Next time I’ll make it using a strawberry cream cheese frosting. (I used the crushed freeze dried strawberries in the frosting).… Read more »
Hi Vickie, the yogurt is to add moisture to the cake.
Your cake is beautiful Ralu and bursting with strawberry flavor to say the least. You found good strawberries – I wanted to make cupcakes but was disappointed with the flavor of the strawberries. One of your prettiest desserts and tasty too I bet.
Thank you Judith!!! Very tasty cake, It’s kind of hard to find tasty strawberries this time year, but I have a bit of an advantage living in Cali
This cake
Is delicious. May I ask- are you’re carb counts net carb or total carb? I don’t see any fiber listed.
I’m so glad you like the cake Jessica. The carb count is net carbs