Keto Strawberries and Cream Cake

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.

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4.34 from 15 votes

Low Carb Strawberry and Cream Cake

This low carb/keto friendly strawberry and cream cake is bursting with strawberry flavor!
Course Dessert
Keyword keto cake, keto desserts, keto strawberry cake, low carb dessert, low carb strawberry cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 servings
Calories 494kcal
Author WhollyCupcake


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

***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.


  • 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 !!!


***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.


Serving: 1slice | Calories: 494kcal | Carbohydrates: 6.2g | Protein: 10.7g | Fat: 47.2g

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WhollyCupcakeBrenda BarrientosRebeca ReyesdarleneCarol Recent comment authors

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Brenda Barrientos
Brenda Barrientos

Hi I was wondering if I could use coconut flour instead of almond

Rebeca Reyes
Rebeca Reyes

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?


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


Where can you find the strawberries?


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?

Lili Kwanli Man

Wow! That’s a beautiful fresh cake, looking very pretty and yummy!


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!


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!


I wonder if I could use sour cream instead of yogurt to avoid the sugar in it?

Vickie Madison
Vickie Madison

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 »

Judith Graber

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.

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