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.
Light vanilla sponge cakes are sandwiched together with whipped cream and a strawberry chia jam. A perfect cake for a summer tea party. Or a rainy afternoon indoors.
I first made this cake for the UK 2012 Jubilee celebrations as were we back in the UK 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 Victoria 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
I've used a similar method as used to make a classic Victoria sponge cake by creaming the butter, then adding in the low carb sweetener and eggs.
For the flour I have used a combination of almond flour and whey protein powder. The whey protein powder helps to give the cake a great texture in the absence of gluten. You can leave this out if you don't have it but the cake will be slightly more dense.
If you are looking at the recipe card and exclaiming "1 cup of butter?!" it IS correct as this recipe is for two sponges. I looked twice myself when revisiting this recipe!
The strawberry chia jam could be replaced with sliced strawberries or fresh raspberries.
Make sure the cake mixture is spread evenly in the cake tin. It will bake uneven but that can be covered with jam and cream!
Other keto cakes to bake
Lemon Cream Cheese Coffee Cake
This post may contain affiliate links. Please read my disclosure policy for more information.
I originally posted this recipe way back in May 2012. I've revised the recipe and updated the photos.
Keto Strawberries & Cream Cake
- 1 cup butter softened
- ½ cup monkfruit/erythritol sweetener or other low carb sweetener
- 5 medium eggs
- 2 cups almond flour
- ⅓ cup whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup almond milk
- ½ cup whipping/heavy cream
- ½ cup strawberry chia jam
Bake the Cake
- Preheat the oven to 170C/350F degrees.
- Grease and line two 8 inch baking pans with parchment paper.
- Whisk the butter until smooth and creamy.
- Add the low carb sweetener and continue to whisk until smooth.
- Whisk in the eggs, one at a time.
- Add the vanilla, almond flour, baking powder, whey protein powder and whisk until smooth and thick.
- Pour in the almond milk and whisk until smooth. Add more if the cake batter is not smooth enough.
- Spoon the mixture into the two cake tins and smooth out evenly.
- Bake for 25-30 minutes until firm and golden.
- Remove from the oven and cool for 10 minutes in the tin before removing the sponges. Set aside to cool.
- Whip the cream until you have soft peaks.
- Spoon the strawberry chia jam over the base of one sponge.
- Spread the whipped cream on top of the strawberry jam.
- Place the other sponge cake on top. Dust with powdered low carb sweetener (I used allulose) OR you could spread more cream on top and decorate with strawberries.
- Slice and enjoy!
I do not have whey protien powder what would you suggest I could use as a substitute.
You can omit it. The original recipe did not use it but as I've started baking with protein powder updated the recipe with it. Without it, it will more dense but just as delicious! Happy baking!
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?
You could mix it with a whisk and a sturdy hand!
Thanks! I have a hand mixer though, so I will use that. 🙂
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!
Does it really need that much butter?
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!
looks sammie! can you tell me how much carbs are in it?
5g net carb a slice. I've updated the recipe with the nutritional detail. Happy baking!
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.
Robbin, that sounds delicious and such a great idea! Thanks so much for sharing!!
Made this at the weekend. It was delicious
So glad you liked it Jane!
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.
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?
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.
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.
Hi Anne! That sounds just wonderful! What a fabulous idea!
Make a trifle if cake breaks apart. Add some whipped cream and fruits and fruit puree