Strawberry Cream Keto Cake with Almond Flour Base
A moist almond flour cake layered with fluffy cream and fresh strawberries, ideal for a sugar-free keto celebration. This french-inspired keto (gluten-free) ready in about 55 minutes layers almond flour, baking powder, eggs 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 300 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 tsp baking powder
- 4 large eggs
- 1/2 cup erythritol sweetener
- 1 tsp vanilla extract
- 1 1/4 cups heavy whipping cream
- 4 oz cream cheese
- 1 1/2 cups, sliced fresh strawberries
- 1 tsp lemon zest
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan.
- Step 2: In a bowl, mix 1 1/2 cups almond flour with 1 tsp baking powder.
- Step 3: In a separate bowl, whisk 4 large eggs with 1/2 cup erythritol and 1 tsp vanilla extract on high speed for 4 minutes until light and fluffy.
- Step 4: Fold the dry almond flour mixture into the egg mixture gently until fully combined.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Cool completely.
- Step 6: Whip 1 1/4 cups heavy whipping cream with 2 tbsp erythritol until soft peaks form.
- Step 7: Beat 4 oz softened cream cheese with 1 tsp lemon zest until smooth, then fold into the whipped cream.
- Step 8: Slice the cooled cake horizontally into two layers. Spread half the cream mixture evenly on the bottom layer, then arrange half the sliced strawberries on top.
- Step 9: Top with the second cake layer, spread the remaining cream, and garnish with the remaining strawberries.
- Step 10: Chill the cake for at least 1 hour before serving for best flavor and texture.
Frequently asked questions
How long does Strawberry Cream Keto Cake with Almond Flour Base take to make?
Total time is about 55 minutes (20 min prep + 35 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 Strawberry Cream Keto Cake with Almond Flour Base?
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 Strawberry Cream Keto Cake with Almond Flour Base?
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 Strawberry Cream Keto Cake with Almond Flour Base 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 Strawberry Cream Keto Cake with Almond Flour Base keto?
Yes — this recipe is tagged keto, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
