Low Carb – Strawberry Cake

Strawberry Cake

Let me first make it clear… i am not a fan of cakes. I love to bake cakes, i love to experiment new recipes and play around with ingredients. But i dont fancy eating cakes after the initial hot soft bite when it comes out of the oven.

This low carb strawberry cake is my all time favourite ‘fresh from oven’ cake. I love it because the rich flavour from fresh strawberries and this low carb version is extra yummy you’ll forget its a low carb version.. Low Carb Strawberry Cake is a   Dessert that has a base of moist gluten-free and dairy-free almond flour cake to support the stars of fresh ripe strawberries and sweetened whipped cream.

Only use fresh strawberries, the canned strawberries most likely has tons of sugars in it and the freeze dried strawberries has all the juices dried up.


This low carb strawberry cake will excite your taste buds and make you forget to 'go easy'. But not too worry, the total carb of the whole cake is 30g, so i think you are safe if you manage to stick to a few slices

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6



  • cup 150 g unsalted butter very soft
  • 1 tbsp erythritol/stevia blend or other sweetener of your choice
  • 2 large eggs at room temperature
  • ½ cup 100 ml coconut flour
  • tsp baking powder
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 2 tbsp strawberry paste
  • 1 tsp water


  • 1 cup 200 ml crème fraîche or sour cream or buttermilk
  • 3 large eggs
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 1 tbsp erythritol/stevia blend or other sweetener of your choice
  • 7 oz 200 g fresh strawberries sliced


  • 1 cup strawberry
  • 1 tbsp water



  1. Preheat the oven to 350˚F (175˚C). Line the bottom of an 8½” (22 cm)springform pan with parchment paper.
  2. blend strawberries and water into a rough paste
  3. Cream the butter and sweetener until light and airy.
  4. Add in the eggs, one at a time,mixing thoroughly between each addition.
  5. Add the strawberry paste and mix
  6. Mix the dry ingredients together thoroughly, and add them to the batter.
  7. 7.Pour the batter into the prepared springform pan.


  1. Whip crème fraîche, eggs, vanilla powder, and sweetener until creamy.
  2. Pour the filling into the springform pan, and cover the top with sliced strawberries.
  3. Bake on the middle rack for approximately 35 minutes.

Recipe Notes

Recipe Notes Whipped cream and extra strawberries make scrumptious sides to the cake.

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