clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
keto strawberry cake, whipped cream on plate and bowl of strawberries

Keto Strawberry and Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Deb Belsha
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This moist vanilla keto cake has a strawberry swirl and strawberry glaze.  It could not be easier, no mixer required!



Strawberry puree'

  • 1 cup finely chopped ripe strawberries
  • 6 tablespoons sugar substitute
  • 2 tablespoons lemon juice


  • 1/2 cup  sour cream
  • 1/4 cup sugar substitute
  • 1/4 cup melted unsalted butter
  • 3 eggs 
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups fine almond flour, sifted
  • 2 tablespoons coconut flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum or gluccoman powder 


To make glaze:

  1. In a small saucepan, combine the sugar substitute, lemon juice and strawberries and heat to a boil. 
  2. Lower flame, simmer and stir for about 5-10  minutes.  Press down on the berries with a wooden spoon or rubber spatula so that the berries break down and thicken into a jam-like consistency. Remove from heat and let cool.


Preheat oven to 300°F.  ( or 325° if using light metal pan) *

  1. In a large bowl, beat eggs with a fork.  Add in the rest of wet ingredients and mix together. **
  2. Combine the dry ingredients in a small bowl, whisk well.  
  3. Pour dry ingredients into the wet batter and mix together.
  4. Spray pan with non stick baking spray. ***
  5. Pour half the batter in pan, spoon  the strawberry puree onto the batter, reserving 1/4 cup for the glaze on top of cake.  Pour the rest of the cake batter into pan.
  6. Using a thin knife swirl the batter in a "S" design, turning pan to swirl.
  7. Bake for 35 minutes.  Test with a toothpick or skewer.  If wet, bake another 10 minutes.
  8. Remove from oven and let cool for 15 minutes on cooling rack.
  9. Put a plate or platter on top of pan, turn over and cake should slide out.  If needed, give the pan a few taps or gently shake pan to remove cake.
  10. When fully cool, mix the strawberry puree with 1-2 tablespoons of water to make a pourable glaze. Drizzle over cake or use a pastry brush to spread the glaze.


*If using a dark cake pan, keep oven temperature at 300°.  If using a lighter metal pan, you can raise the temperature to 325°.  Either way, test the cake for doneness at the lower time and if not done, bake a little longer and recheck after 5-10 minutes.

**Don't spray your pan too far in advance or the oil in the spray will drip down the pan and pool at the bottom.

***Make sure you beat the eggs separately before combining with the other wet ingredients.  This will help avoid over mixing the batter.