Whipped Strawberries and Cream Keto Layered Cake
A light sugar-free keto cake layered with whipped cream and fresh strawberries, perfect for a refreshing, low-carb treat. This american-inspired keto (gluten free) ready in about 48 minutes layers almond flour, baking powder, salt 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 310 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
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup erythritol
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream
- 1 1/2 cups fresh strawberries, sliced
- 1 tbsp powdered erythritol
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Step 2: In a bowl, mix 1 1/2 cups almond flour, 1 tsp baking powder, and 1/4 tsp salt until combined.
- Step 3: In another bowl, beat 3 large eggs with 2/3 cup erythritol on high speed for 3 minutes until thick and fluffy.
- Step 4: Gently fold the dry ingredients into the egg mixture, then stir in 1/3 cup melted unsalted butter and 1 tsp vanilla extract until smooth.
- Step 5: Pour batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted comes out clean; cool completely.
- Step 6: Whip 1 1/4 cups heavy cream with 1 tbsp powdered erythritol until stiff peaks form.
- Step 7: Slice the cooled cake horizontally into two layers, spread half the whipped cream over the bottom layer, then scatter 3/4 cup sliced fresh strawberries over the cream.
- Step 8: Top with the second layer, spread the remaining whipped cream, and garnish with the remaining strawberries before chilling for at least 30 minutes.
Frequently asked questions
How long does Whipped Strawberries and Cream Keto Layered Cake take to make?
Total time is about 48 minutes (20 min prep + 28 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 Whipped Strawberries and Cream Keto Layered 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 Whipped Strawberries and Cream Keto Layered 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 Whipped Strawberries and Cream Keto Layered 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 Whipped Strawberries and Cream Keto Layered Cake 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.
