Keto Strawberry and Mascarpone Layer Cake
A sugar-free keto cake layered with mascarpone cream and fresh strawberries for a guilt-free, refreshing dessert. This italian-inspired keto (low-carb) ready in about 50 minutes layers almond flour, coconut flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 5 large eggs
- 1/2 cup powdered erythritol
- 1/4 cup melted unsalted butter
- 1 1/2 tsp vanilla extract
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 3 tbsp powdered erythritol
- 1 cup sliced fresh strawberries
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F and grease two 6-inch round cake pans with 1 tbsp butter.
- Step 2: In a bowl, sift together 1 1/2 cups almond flour, 1/4 cup coconut flour, and 1 tsp baking powder.
- Step 3: In a separate large bowl, beat 5 large eggs with 1/2 cup powdered erythritol until fluffy, about 3 minutes.
- Step 4: Slowly fold the dry ingredients into the egg mixture, then gently fold in 1/4 cup melted unsalted butter and 1 1/2 tsp vanilla extract until smooth.
- Step 5: Divide batter evenly between the two pans and bake for 25-30 minutes until the tops are golden and a toothpick inserted comes out clean.
- Step 6: Let cakes cool completely on a wire rack.
- Step 7: For the filling, whip 8 oz mascarpone cheese, 1 cup heavy cream, and 3 tbsp powdered erythritol together until thick and spreadable.
- Step 8: Place one cake layer on a plate, spread half of the mascarpone cream, and scatter 1/2 cup sliced fresh strawberries evenly.
- Step 9: Top with the second cake layer and spread the remaining mascarpone cream, garnishing with the remaining strawberries before serving.
Frequently asked questions
How long does Keto Strawberry and Mascarpone Layer Cake take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Keto Strawberry and Mascarpone Layer Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Keto Strawberry and Mascarpone Layer Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Strawberry and Mascarpone Layer Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Strawberry and Mascarpone Layer Cake keto?
Yes — this recipe is tagged keto, low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
