One of my favorite things about Spring is strolling through my local Farmer’s Market and seeing the fruit that is just coming into season. I love all of the bright colors, the smell of fresh produce, and all of the new products that have been carefully crafted over the Fall and Winter months. As much as I adore all of the fruit that is available, I have always gravitated towards the berries. As each year passes, the strawberries get bigger, the raspberries get juicer, and the blackberries get sweeter. However, I am a sucker for anything and everything strawberry! Nothing beats this delicious berry in my book. It’s sweet, juicy, and there is no denying the flavor.
So, with a new season just around the corner I was on a mission to create a recipe that was going to prepare me for all of those strawberries that will be hitting farmer’s markets everywhere. Crumbles are great for the Fall and Winter, parfaits are nice and light for the Summer, but cake. Cake is where it’s at for the Spring months and this keto strawberry cake is light, fresh, and oh so moist. Instead of typical cakes that are loaded with refined sugar and carbohydrates, this low carb cake recipe is what Spring dreams are made of. Adding our very own strawberry collagen not only brings more delicious flavor, but all of the benefits that collagen has to offer as well! One bite and you will be transported right into the thick of berry season and won’t look back!
Keto Strawberry Cake Ingredients
- Almond Flour – blanched or superfine almond flour
- Coconut Flour – sifted to prevent clumping
- Collagen – Perfect Keto Strawberry Collagen
- Eggs – large, whole eggs
- Greek Yogurt – plain, full fat yogurt or full fat sour cream
- Monk Fruit – golden monk fruit for a richer and deeper flavor
- Strawberries – fresh strawberries that have been clean and dried
How to Make Keto Strawberry Cake
Separate Wet And Dry Ingredients
Add dry ingredients to a small bowl and whisk well to combine, set aside. Then add wet ingredients to a large bowl or stand mixer.
Add dry ingredients to wet ingredients in three batches, stirring well in between each addition.
Fold In Strawberries
Add strawberries to batter and fold until distributed.
Bake in a 350°F oven for 45-50 minutes or until a toothpick comes out clean when poked through the center of the loaf.
Storing and Freezing Keto Strawberry Cake
You can store any leftover cake in the fridge for up to 5 days. To store in the freezer, slice cake and wrap each piece tightly in plastic wrap, then place in a freezer safe bag or container for up to 1 month. To serve, defrost cake overnight in the fridge and let it come to room temperature on the counter. To heat, place in a toaster oven for 1-2 minutes.
Keto Strawberry Cake FAQs
Can I use different berries in this cake?
Yes! Feel free to use any desired berries depending on what is in season or what looks best at your grocers. You can also use unflavored collagen so that the strawberry does not clash with the other berries.
Does this cake need to be cooled before eating?
No! This cake can be eaten right out of the oven, but it is also great after it has cooled. Because of the moisture in the strawberries, it is best to be served and eaten fresh. Store any leftovers in the fridge which will help firm the cake up as the moisture builds.
Does this cake need frosting?
Not at all! The natural sweetness of the strawberries combined with the richness of the monk fruit is everything you need. Frosting will also take away from the light and airy freshness of this low carb strawberry dessert.
Keto Strawberry Cake
Fall in love with the sweet, bright flavors in this keto strawberry cake. This is everything a Spring dessert should be made of!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 10 slices
- 1–1/2 cup almond flour
- 3 tablespoons coconut flour
- 2 tablespoons flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup monk fruit
- 4 eggs
- 1/3 cup unsweetened milk of choice
- 1 teaspoon vanilla extract
- ¼ cup sour cream of plain greek yogurt
- 1 cup strawberries (sliced into small pieces)
- 1 cup heavy whipping cream
- 1/4 cup powdered monk fruit
- Preheat the oven to 350° F and coat a 4×8 loaf pan with non-stick spray or parchment paper.
- Combine almond flour, coconut flour, flax meal, collagen, baking powder, baking soda, and salt in a small bowl. Whisk well to combine. Set aside.
- In a large bowl or stand mixer add eggs, milk, vanilla, Greek yogurt (or sour cream), and monk fruit. Mix on high for 1-2 minutes until incorporated.
- Slowly add dry ingredients to wet ingredients in three batches, stirring well in between each addition. Fold in strawberries until well distributed.
- Bake for 45 minutes or until a toothpick comes out clean when poked through the center of the loaf. Remove from oven and let sit for 10 minutes before serving. Add a dollop of whipped cream if desired.
- Serving Size: 1 slice
- Calories: 160
- Fat: 13g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
Keywords: keto strawberry cake