No-Added-Sugar Strawberry Cream Cake with Coconut Almond Base

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing low-carb strawberry cake with moist almond and coconut flour sponge, layered with whipped cream and fresh strawberries, ideal for keto enthusiasts. This French-inspired keto recipe (sugar-free), ready in about 55 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 320 calories and feeds 10, 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.

Prep: 20 min Cook: 35 min Serves 10 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking powder, and 1/2 cup erythritol, whisking thoroughly.
  2. Step 2: In a separate bowl, beat 5 large eggs with 1/3 cup unsweetened almond milk and 1 tbsp vanilla extract until light and fluffy.
  3. Step 3: Gradually fold the wet mixture into the dry ingredients until a smooth batter forms.
  4. Step 4: Pour batter into a greased 9-inch springform pan and bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean.
  5. Step 5: Let the cake cool completely on a wire rack. Meanwhile, whip 1 1/4 cups heavy whipping cream with 3 tbsp powdered erythritol until stiff peaks form.
  6. Step 6: Slice the cooled cake into two layers horizontally. Spread half of the whipped cream over the bottom layer, then arrange 3/4 cup sliced fresh strawberries evenly.
  7. Step 7: Place the top layer over the strawberries, spread the remaining whipped cream, and top with the remaining sliced strawberries.
  8. Step 8: Chill the cake in the refrigerator for at least 1 hour before serving to set the layers.

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