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chocolate covered strawberries cake

Chocolate Covered Strawberries Cake

Course: Dessert
Cuisine: Low Carb
Keyword: coconut flour recipes, keto cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 224kcal
Author: Angela Coleby
Chocolate covered strawberries decorate a moist chocolate coconut flour cake for a delicious dessert for holidays or gatherings.
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Chocolate Cake

  • ½ cup butter softened
  • ¾ cup monk fruit or other low carb sweetener
  • 6 medium eggs separated
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ¼ cup cocoa powder unsweetened
  • ¼ cup almond milk
  • ½ teaspoon salt


  • 2 strawberries chopped
  • 1 cup cream whipping/heavy
  • 2 tablespoons monk fruit sweetener or other low carb sweetener
  • 1 teaspoon vanilla extract

Topping - Ganache & Strawberries

  • cup cream heavy/whipping
  • 8 oz chocolate chips sugar free or high cocoa solids
  • 8 large strawberries


Make the Chocolate Cake

  • Pre-heat the oven to 180C/375F degrees.
  • Grease and line a 8inch springform cake tin with parchment paper.
  • In a medium bowl, whisk the butter until soft
  • Add the sweetener and whisk together.
  • Whisk in the egg yolks, one at a time until the mixture is smooth.
  • Add the coconut flour, baking powder, cocoa powder, almond milk and salt. Whisk together.
  • In another small bowl, whisk the egg whites until stiff.
  • Fold the egg whites into the cake mixture.
  • Spoon the cake mixture into the cake tin and bake for 35-40minutes until the centre of the cake is firm.
  • Remove from the oven and allow to cool for 5 minutes in the tin.
  • Remove the cake from the tin and place on a cooling rack.

Make the Filling

  • In a small bowl whisk the cream, vanilla and sweetener until stiff. Add the chopped strawberries and gently whisk together.

Chocolate Ganache Topping

  • Heat the chocolate chips in a Bain Marie over a pan of simmering water.
  • Pour ¼ of the melted chocolate into a bowl and stir in the cream. The mixture should be thick to pour on the top of the cake. If it’s too thick, stir in a couple more tablespoons of cream.

Chocolate Covered Strawberries

  • Wash the strawberries and dry them
  • Hold the strawberries by the stems and dip them into the melted chocolate, rolling them around to cover them evenly.
  • Either place them on waxed or parchment paper or directly on the cake as per the assemble instructions below.

To Assemble

  • Cut the chocolate cake sponge in half.
  • Place the bottom half of the cake on a serving plate.
  • Spoon the cream over the cake half evenly.
  • Place the top cake half on the cream and gently press down.
  • Spoon the chocolate ganache on the top of the cake and spread it evenly.
  • Place the chocolate covered strawberries on top of the ganache topping.
  • Store the cake in the fridge for at least 30 minutes before serving for the chocolate to firm up.


Stores in the fridge for 3-4 days.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.


Serving: 1slice | Calories: 224kcal | Carbohydrates: 7g | Protein: 5g | Fat: 21g | Fiber: 3g | Vitamin C: 12mg