Low-Carb Strawberry Cake: Delicious & Easy Recipe (Print Version)
Low-carb strawberry cake offers a delightful, guilt-free dessert. Enjoy fresh berry flavor in a moist, tender crumb, perfect for any occasion or diet.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Almond Flour Foundation
01 -
2 cups super-fine almond flour
02 -
3/4 cup granulated erythritol-monk fruit blend
03 -
2 tsp baking powder
04 -
1/4 tsp sea salt
05 -
4 large eggs
06 -
1/2 cup unsweetened almond milk
07 -
1/2 cup unsalted butter, melted
08 -
1 tsp vanilla extract
→ Sweet Strawberry Swirl
09 -
1 1/2 cups fresh strawberries, hulled and finely diced
10 -
1/4 cup granulated erythritol-monk fruit blend
11 -
1 tbsp fresh lemon juice
→ Velvety Cream Cheese Frosting
12 -
8 oz full-fat cream cheese, softened
13 -
1/2 cup unsalted butter, softened
14 -
1 1/2 cups powdered erythritol-monk fruit blend
15 -
1 tsp vanilla extract
16 -
2 tbsp heavy cream
17 -
1/2 cup fresh strawberries, sliced (for garnish)
# Instructions:
01 -
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper, or lightly grease and dust with a little almond flour. This ensures your Delicious Low-Carb Strawberry Cake Recipe bakes perfectly without sticking.
02 -
In a large bowl, whisk together 2 cups super-fine almond flour, 3/4 cup granulated erythritol-monk fruit blend, 2 tsp baking powder, and 1/4 tsp sea salt. Ensure there are no lumps and the ingredients are well distributed.
03 -
In a separate medium bowl, whisk together 4 large eggs, 1/2 cup unsweetened almond milk, 1/2 cup unsalted butter, melted, and 1 tsp vanilla extract until smooth. Pour the wet mixture into the dry ingredients and mix until just combined, being careful not to overmix.
04 -
In a small bowl, gently combine 1 1/2 cups fresh strawberries, hulled and finely diced, 1/4 cup granulated erythritol-monk fruit blend, and 1 tbsp fresh lemon juice. Stir just enough to coat the strawberries evenly.
05 -
Divide the cake batter evenly between the two prepared pans. Spoon the strawberry mixture over the batter in each pan and gently swirl with a knife. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting for a stable Delicious Low-Carb Strawberry Cake Recipe.
06 -
In a large bowl, beat 8 oz full-fat cream cheese, softened, and 1/2 cup unsalted butter, softened, until light and fluffy. Gradually add 1 1/2 cups powdered erythritol-monk fruit blend, 1 tsp vanilla extract, and 2 tbsp heavy cream. Beat until smooth and well combined.
07 -
Once the cake layers are completely cool, spread a generous layer of frosting on the first cake layer. Place the second layer on top and frost the entire cake. Garnish your Delicious Low-Carb Strawberry Cake Recipe with 1/2 cup fresh strawberries, sliced, just before serving.
# Notes:
01 -
For the best frosting consistency, ensure your cream cheese and butter are at room temperature before beating. This prevents lumps and ensures a smooth, velvety texture.
02 -
Store any leftover cake covered in the refrigerator for up to 3-4 days. For optimal flavor, let it sit at room temperature for 15-20 minutes before serving.
03 -
If fresh strawberries are not in season, you can use frozen diced strawberries for the swirl. Thaw them first and drain any excess liquid before mixing with sweetener and lemon juice.
04 -
To prevent the diced strawberries from sinking to the bottom of the cake, toss them lightly with 1-2 teaspoons of almond flour before swirling into the batter.
# Tools You'll Need:
01 -
9-inch round cake pan
02 -
parchment paper
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
electric mixer (stand or hand)
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
09 -
wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 424 kcal
Total Fat: 41 g
Total Carbohydrate: 8 g
Protein: 12 g