Sugar-Free Strawberry Cream Cake with Coconut Almond Base

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Frequently asked questions

How long does Sugar-Free Strawberry Cream Cake with Coconut Almond 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 Sugar-Free Strawberry Cream Cake with Coconut Almond 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 Sugar-Free Strawberry Cream Cake with Coconut Almond 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 Sugar-Free Strawberry Cream Cake with Coconut Almond Base for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Sugar-Free Strawberry Cream Cake with Coconut Almond Base keto?

Yes — this recipe is tagged keto, sugar-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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