Keto/ Low Carb/ Sugar Free/ Gluten Free Strawberry Cake

This Strawberry Cake tastes and looks like a fancy bakery cake, but is keto/ low carb/ sugar free and gluten free. A delicate vanilla cake frosted with a luscious strawberry whipped cream.

I’ve been meaning to share a keto friendly birthday cake for ages now. I keep putting it off, but decided to ask my followers if they would want me to do a video. One follower said that it’s her birthday this Friday and she’d love to make it. So here I am using my trusty vanilla cake recipe and strawberry whipped cream that I’ve been making for over a decade. Now, this cake may look fancy, but I promise you, it is super easy to make and incredibly delicious! You don’t have to make it look pretty if you don’t want to. So go ahead and bake yourself or a loved one a birthday, graduation or any day cake.

If you just want to make this cake gluten free and not sugar free, just use regular sugar in replacement of Sweetener. I love using Wilton bake even strips on my cake pans. It keeps the cakes level and the sides are never hard. It isn’t necessary but it’s one investment that’ll be your favorite thing ever!

Make sure to scrap the sides a lot!

Keto/ Low Carb/ Gluten Free Vanilla Cake With Strawberry Frosting

2.9g Net Carbs per serving
0 from 0 votes
Prep Time 20 mins
Cook Time 30 mins
cooling & frosting 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 8
Calories 459 kcal

Equipment

Ingredients
  

Ingredients for the cake

For the frosting

Instructions
 

To make the cake

  • Preheat the oven to 350F. Line three 6-inch pans or two 8-inch pans with parchment/baking paper and set aside.
  • In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
  • In a stand mixer or hand mixer, cream your butter and sweetener until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Make sure to scrape the sides after adding each egg. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
  • Divide the batter evenly amongst the three or two cake pans, and smoothen out the tops. Bake for around 22-25 minutes for 8 inch pans And 30- 32 minutes for 6 inch pans or until a skewer comes out clean. I use 6 inch pans. Allow the cakes to cool completely.

To make the frosting.

  • Sprinkle the gelatin over the water and let bloom for 5 minutes.
  • Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.
  • After dissolving the gelatin, add in 1 tsp of heavy cream and mix. If the gelatin is too cold, heat again until it’s melted (5 seconds).
  • In a cold mixing bowl, add the whipping cream, powdered sweetener, & the strawberry powder. Start whipping on medium speed until its foamy.
  • Continue mixing on medium speed until you reach very soft peaks, barely holding their shape.
  • Turn the mixer down to low and drizzle in the gelatin. Scrape the sides. Continue mixing on medium speed until the peaks are firm and holding their shape but don't over-mix to the point when the whipped cream starts to look chunky or begins turning into butter.

Frost the cake

  • Put a small dab of cream on a cake board or a serving dish.
  • Place one layer of cake and spread some of the whipped cream. Repeat with the other two layers.
  • Frost the sides and top of the cake. I highly recommend you watch the video below.
  • Decorate the cake with fresh strawberries.

Video

Notes

Nutritional information is for 8 generous slices of cake, you can cut thinner slices and get more servings withe lower calories and carbs.
Leftover sugar free strawberry cake should be stored in the refrigerator, ASAP. Keep the cake covered in a sealable container. It will keep well for at least 5 days.
If you don’t plan on eating the cake within 5 days, freeze the leftovers! Place slices of the cake in a freezer friendly container, or in large portions. It will keep well frozen for up to 6 months. So you can enjoy a slice whenever your heart desires.
All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
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Nutrition

Serving: 1/8 recipeCalories: 459kcalCarbohydrates: 6gProtein: 5.8gFat: 47gFiber: 3.1gSugar: 1.7g
Keyword birthday cake, keto cake, keto strawberry cake, keto vanilla birthday cake
Tried this recipe?Let us know how it was!

4 thoughts on “Keto/ Low Carb/ Sugar Free/ Gluten Free Strawberry Cake

    1. Freeze dried strawberries are easy to find in most supermarkets, especially Aldi. If you cannot then you can use fresh strawberries but be mindful that fresh strawberries have water. So I’d say make the whipped cream without them and only add them inside the cake. Or you can use sugar free strawberry preserves.

      1. Thank you for the speedy reply. It’s not that I can’t find them, they’re just sooooo expensive. I make my own sugar-free strawberry preserves so perhaps I’ll give that a go in this recipe and omit adding to the whipped cream and use strawberry extract and sugar-free strawberry gelatine instead where it calls for unflavored gelatine. I’ll play with it, thanks for the tips!

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