This wonderful and scrumptious Keto Strawberry Cake is going to make the entirety of your spring-adoring Keto pastry dreams work out as expected! Simple to make and a gala for the eyes, with negligible complain and no extravagant beautifying abilities required!

Strawberry season is going all out, and since strawberries with some restraint are Keto-accommodating, I love to incorporate them in my keto dessert plans at whatever point conceivable! While looking over however past IBIH strawberry plans for motivation, I discovered strawberry cheesecake, strawberry jello serving of mixed greens and, strawberry cooler pie – yet there was a colossal hole where a strawberry enhanced cake and icing clearly should have been.

Thus, I give you this Keto Strawberry Cake!

This delightful keto layer cake flaunts delicate strawberry-enhanced cake, covered with pillowy strawberry mousse produced using a blend of strawberry puree, slashed strawberries, whipped cream, and mascarpone cheddar (in addition to other things.)

Not excessively sweet, yet with a recognizable strawberry season in both the cake and mousse, this Keto Strawberry Cake is the quintessential spring treat!

While I selected to keep this look easygoing, just spreading the mousse out on the two layers and keeping the sides “exposed,” in case you’re serving this Keto Strawberry Cake for a progressively formal event you could totally ice the sides too, and utilize a star cylinder to pipe rosettes on top for an increasingly completed look.

Keto Strawberry Cake Taste

You could likewise decorate with an example of cut strawberries on top, as opposed to a solitary one like I decided to do.

Anyway you choose to dress it up, this Keto Strawberry Cake is going to taste stunning and wow your loved ones. In case you’re into sharing that is – no judgment here on the off chance that you choose to remain quiet about this excellence??

On the off chance that you have space in your fridge I suggest making and collecting this Keto Strawberry Cake the day preceding you intend to serve it, since it tastes surprisingly better following a night of chilling!

Keto Strawberry Cake Recipe Notes:

I utilized Great Lakes Gelatin to balance out the mousse, yet it’s not carefully essential – the mousse will simply be marginally looser without it. On the off chance that utilizing a more grounded gelatin like Knox, I prescribe only 1/2 teaspoon so it doesn’t get excessively firm.

To help the strawberry season, without extra carbs, I utilized a modest quantity of strawberry separate, which you can discover in the preparing walkway of bigger markets, or on Amazon.

In the event that you don’t have an enormous, powerful blender like mine, you might need to make the cake layers with a blender. It shouldn’t influence your outcomes in any case, simply mix it for a few minutes until completely consolidated and moderately smooth.

As usual, when heating with almond flour it’s imperative to utilize a whitened (skins expelled) and super finely ground almond flour to get the best outcomes and surface in the last item. I additionally utilized Swerve granulated and powdered erythritol in this formula, which builds it up and helps the surface notwithstanding giving sweetness. On the off chance that you pick to go with an alternate sugar like Sucralose or stevia (particularly in fluid structure) you may not get indistinguishable outcomes from I did.

Since this is a tall and rich cake, I’m entering it in for 16 servings/cuts, which is bounty, I guarantee you. Be that as it may, in the event that you like a greater bit of cake, here is the nourishment information for 1/twelfth of the cake: 562 calories, 49g fat, 14g carbs, 7g fiber, 7g net carbs, 12g protein.

Keto Strawberry Cake – low carb

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 16 cuts 1x


This Keto Strawberry Cake will make the entirety of your spring treat dreams materialize! Low carb and gluten free.


Keto Strawberry Cake Ingredients

For the strawberry cake:

  • 1 cup spread, mellowed
  • 1 1/4 cups granulated erythritol sugar
  • 6 huge eggs
  • 3 cups almond flour
  • 1 cup coconut flour
  • pinch salt
  • 4 teaspoons preparing powder
  • 1/2 teaspoon thickener
  • 2 cups almond milk unsweetened
  • 1 cup new or solidified strawberries, pureed (yields around 1/2 cup puree)
  • 1 teaspoon vanilla concentrate
  • 1 teaspoon strawberry separate
  • 3 – 4 drops red nourishment shading (discretionary)

For the strawberry mousse:

  • 1 1/2 cups overwhelming whipping cream
  • 2/3 cup powdered erythritol
  • 1 teaspoon vanilla concentrate
  • 2 drops red nourishment shading (discretionary)
  • 1 teaspoon grass-nourished gelatin (I utilized Great Lakes)
  • 8 ounces mascarpone cheddar, mellowed to room temp
  • 1/2 cup pureed strawberries
  • 1/4 cup strawberries, cleaved


For the strawberry cake:

  1. Preheat the broiler to 350 degrees.
  2. Grease two 9-inch cake container and line with material paper adjusts for best results.
  3. Combine the entirety of the cake fixings in a huge blender.
  4. Blend until for the most part smooth. Player will be thick and may require scratching down the sides of the blender with a spatula for complete blending.
  5. Divide the hitter between the two cake container and spread smooth.
  6. Bake for 40 minutes, or until a toothpick embedded in the inside tells the truth.
  7. Remove from the broiler and cool for 30 minutes.
  8. Carefully turn cakes out onto a wire rack and cool an extra hour before icing.

For the strawberry mousse:

  1. Combine the overwhelming whipping cream, erythritol, vanilla, nourishment shading (if utilizing) and gelatin in an enormous blending bowl.
  2. Beat well with a whisk or blender, until solid pinnacles structure.
  3. Carefully overlay in the mellowed mascarpone cheddar, strawberry puree, and slashed strawberries until all around mixed.

To gather:

  1. Place a cake layer topsy turvy on a serving platter or cake plate.
  2. Spoon 1/2 the strawberry mousse onto the top and spread to the edges.
  3. Top with the second cake layer and press down somewhat.
  4. Spoon the rest of the strawberry mousse onto the top and spread to the edges.
  5. Garnish with new strawberries whenever wanted.
  6. Store remains in a canvassed holder in the icebox for as long as 5 days, or in the cooler for as long as 3 months.