This keto strawberry cake is a great low carb and gluten free alternative to the Victoria sponge cake and is just so easy to make. Baked with almond flour it is light and moist.
Traditionally, a Victoria Sponge cake has a filling of strawberry jam and cream, but I thought fresh strawberries would be a healthier alternative to jam. It makes this a great cake for summer too!
I first made this cake for the UK Jubilee celebrations as were we back there for a year before moving to the Caribbean. I thought I should make something for the occasion and what could be more British than a sponge cake with strawberries and cream? Well, a cup of tea and a packet of cigarettes is the other alternative but that does not quite fit into the theme of my blog.....
How to make a keto strawberry cake
For this cake recipe I used a food processor to blend the ingredients. It's a departure from my normal method of mixing the dry and wet ingredients separately, but is much quicker.
I used erythritol for the low carb sweetener but any other low carb granular sweetener can be used.
Replace the strawberries with a chia strawberry jam for a more traditional Victoria sponge cake.
Use other berries if you don't have strawberries.
Other keto cakes to bake
Keto Strawberries & Cream Cake
- ½ cup whipping/heavy cream
- 10 strawberries
Bake the Cake
- Preheat the oven to 170C/350F degrees.
- Grease and line two 8 inch baking pans with parchment paper.
- Mix all of the ingredients in a food processor or blender and process until you have a smooth batter.
- Spoon the mixture into the two cake tins and smooth out.
- Bake for 25-30 minutes until firm and golden.
- Remove from the oven and cool for five minutes in the tin before removing the sponges. Set aside to cool.
- Whip the cream until you have soft peaks.
- Thinly slice the strawberries
- Spread half of the cream on one cake layer and cover with slices of strawberries. Place the over cake layer on top and repeat with the cream and strawberries.
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