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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.
Tips
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
Lemon Cream Cheese Coffee Cake
Keto Strawberries & Cream Cake
Ingredients
- 1 cup butter softened
- ½ cup erythritol
- 5 medium eggs
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Filling
- ½ cup whipping/heavy cream
- 10 strawberries
Instructions
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.
Assembly
- 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.
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
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Div Morales
Hi, I would really like to try this recipe, however I don't have a food processor.
What is the alternative for food processor in mixing the ingredients?
Angela Coleby
You could mix it with a whisk and a sturdy hand!
DIV MORALES
Thanks! I have a hand mixer though, so I will use that. 🙂
Steve Rees
im trying it now in UK and have misread tspn for tablespoon so hoping it doesnt explode in the over! Or sink in the middle. I used tablespoon of baking powder!
Angela Coleby
Good luck!
Jennifer Zenteno
Does it really need that much butter?
Divalicious
Yes it does, it sounds a lot, but it works. Feel free to have a play and reduce it. Let me know if it works! Happy Baking!
mariska
looks sammie! can you tell me how much carbs are in it?
Divalicious
5g net carb a slice. I've updated the recipe with the nutritional detail. Happy baking!
Robbin M.
So, I must tell you - I halved your recipe (used 3 eggs, though) and put the batter into 4 ramekins to bake as Mini sponge cakes. I made a fruit compote with wine and honey and topped the cakes with that and some vanilla ice cream for dessert tonight. YUM! Thanks for a great recipe.
Divalicious
Robbin, that sounds delicious and such a great idea! Thanks so much for sharing!!
Jane Humphreys
Made this at the weekend. It was delicious
Divalicious
So glad you liked it Jane!
libby anderson
I failed miserably with this recipe. Didn't turn out anything like yours. It didn't rise as much, one half fell to pieces when I turned it out on the cake rack and it was very buttery! It's in the freezer until I figure out what to do with it other than throw it in the bin.
Divalicious
Oh no Libby...I am wondering if the oven settings may be different as I tend to find that the heat from various ovens can vary despite what the dials say. Perhaps I will try this again as my first attempt was fine..will let you know if I find anything different. What about using your remains as a trifle?
libby anderson
Maybe the oven too hot. I don't think I will try it again though as I found it too buttery. Would be interested to know if anyone else has tried and tested.
Anne
Trifle!
I cut mine into thick fingers, spread it with sugar-free passionfruit curd, poured over some (sugar-free) lemon custard and piled whipped cream on top.
Sublime
Divalicious
Hi Anne! That sounds just wonderful! What a fabulous idea!
Noorshin Ng
Make a trifle if cake breaks apart. Add some whipped cream and fruits and fruit puree