I am not kidding when I say this cake is GOOOD. Like, so good I had to physically stop myself from eating it for breakfast two days in a row (don’t judge me).
It’s a low-carb strawberry cake made with almond flour, real strawberries folded right into the batter, and topped with cream cheese frosting. Tastes like a proper, indulgent dessert, but won’t send you into a carb coma.
The best part? It’s actually ridiculously easy. Whisk, fold, bake. Done.
Why Almond Flour Changes Everything
- FINER GRIND WINS – King Arthur’s fine texture prevents gritty cake…. Skip the coarse stuff, it ruins crumb structure.
- WEIGH IT IF POSSIBLE – A “cup” of almond flour swings from 96g to 112g depending on packing…. That variance WILL shift your final texture.
- NO GLUTEN MEANS NO OVERMIX WORRY – It won’t get tough from stirring…. But it CAN turn gummy, so still fold gently.
- 320°F IS INTENTIONAL – Almond flour browns fast…. Higher heat means scorched tops with raw centers.
How to Keep Strawberries from Sinking
Strawberries are HEAVY little things, and almond flour batter won’t hold them without help. Here’s what actually works to keep them suspended (and not plastered to the bottom of your pan)!
Dice them small (1/4-inch max), then pat them DRY with paper towels. Toss the diced fruit in a tablespoon of almond flour before folding in; that coating creates grip and helps the batter cling to each piece instead of letting them slide.
Fold them in LAST and gently. Overmixing at this stage thins the batter and guarantees sinking, so work quickly and stop the moment they’re distributed.
Don’t skip the 10-15 minute pan rest. That cooling time lets the crumb set around the berries, locking them in place before you flip or move the cake.
Storing Your Low-Carb Cake
- Refrigerate IMMEDIATELY because of that cream cheese frosting (no one wants spoiled dairy!).
- Store airtight in the fridge for up to 5 days.
- Freeze unfrosted layers up to 2 months…. wrap them in plastic first, then foil.
- Bring to room temp 20 minutes before serving for the BEST crumb.
- Never leave it sitting out more than 2 hours with frosting on it!
More From the Kitchen
- Strawberry Mug Cake
- Low-Carb Rhubarb Cheesecake
- Rich Lemon Blueberry Cream Cake
- Mouthwatering Fig Cake
- Strawberry Icebox Cake
- Easy Strawberry Rhubarb Mini Cheesecake
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 46-52 g
- Fat: 180-200 g
- Carbohydrates: 92-108 g
Ingredients
For the cake:
- 2 1/4 cups almond flour (I always use King Arthur for a finer crumb)
- 1 tsp baking powder
- 4 eggs (room temperature, about 70°F)
- 2 tbsp coconut oil
- 1/2 tsp vanilla
- 3/4 cup sweetener
- 1 cup strawberries (finely diced into 1/4-inch pieces)
- 1/4 tsp salt
- 320 °F oven temperature
For the frosting:
- 1 cup cream cheese frosting (I prefer Philadelphia brand for the best stability)
Step 1: Prep Oven and Ingredients
- 2 1/4 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup strawberries, finely diced
- Baking pan
Preheat your oven to 320°F and grease your baking pan thoroughly with coconut oil or cooking spray.
While the oven heats, prepare all your ingredients by bringing the eggs to room temperature (this helps them incorporate more evenly into the batter and creates a lighter crumb), measuring out the almond flour, sweetener, and other dry ingredients.
Finely dice the strawberries into 1/4-inch pieces and set them aside on a paper towel to absorb any excess moisture—this prevents them from making the batter soggy.
Step 2: Whisk the Dry Mixture
- 2 1/4 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
In a medium bowl, whisk together the almond flour, baking powder, and salt until evenly combined and there are no lumps of baking powder.
This ensures the leavening agent is distributed evenly throughout the batter, which helps the cake rise uniformly and prevents dense spots.
Step 3: Blend the Wet Base
- 4 eggs
- 2 tbsp coconut oil
- 1/2 tsp vanilla
- 3/4 cup sweetener
In a separate bowl, whisk together the room-temperature eggs, melted coconut oil, vanilla extract, and sweetener until the mixture is pale and slightly thickened, about 1-2 minutes of whisking.
I like to use room-temperature eggs because they blend more smoothly into the fat and create a lighter, more tender crumb than cold eggs.
The sweetener will start to dissolve into the mixture, helping create a uniform sweetness throughout the cake.
Step 4: Fold Batter and Berries
- dry ingredient mixture from Step 2
- wet ingredient mixture from Step 3
- 1 cup strawberries
Gently fold the dry ingredient mixture from Step 2 into the wet ingredient mixture from Step 3 using a spatula, stirring just until the dry ingredients are incorporated and no flour streaks remain.
Be careful not to overmix—this keeps the cake tender.
Once combined, gently fold in the diced strawberries, distributing them evenly throughout the batter so each bite has strawberry pieces.
Step 5: Bake Until Golden
- batter from Step 4
- prepared baking pan from Step 1
Pour the batter into your prepared baking pan, spreading it evenly with a spatula.
Bake at 320°F for 25-27 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs—don’t overbake, as almond flour cakes can dry out quickly.
The cake should be golden brown on top and spring back slightly when lightly touched.
Step 6: Cool and Decorate
- 1 cup cream cheese frosting
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
This resting time in the pan allows the cake to set without breaking apart.
Once completely cool, spread or pipe the cream cheese frosting over the top, and I prefer Philadelphia brand because it has the best stability and won’t weep or break down as quickly as store brands.
Low-Carb Strawberry Cake
Ingredients
Method
- Preheat your oven to 320°F and grease your baking pan thoroughly with coconut oil or cooking spray. While the oven heats, prepare all your ingredients by bringing the eggs to room temperature (this helps them incorporate more evenly into the batter and creates a lighter crumb), measuring out the almond flour, sweetener, and other dry ingredients. Finely dice the strawberries into 1/4-inch pieces and set them aside on a paper towel to absorb any excess moisture—this prevents them from making the batter soggy.
- In a medium bowl, whisk together the almond flour, baking powder, and salt until evenly combined and there are no lumps of baking powder. This ensures the leavening agent is distributed evenly throughout the batter, which helps the cake rise uniformly and prevents dense spots.
- In a separate bowl, whisk together the room-temperature eggs, melted coconut oil, vanilla extract, and sweetener until the mixture is pale and slightly thickened, about 1-2 minutes of whisking. I like to use room-temperature eggs because they blend more smoothly into the fat and create a lighter, more tender crumb than cold eggs. The sweetener will start to dissolve into the mixture, helping create a uniform sweetness throughout the cake.
- Gently fold the dry ingredient mixture from Step 2 into the wet ingredient mixture from Step 3 using a spatula, stirring just until the dry ingredients are incorporated and no flour streaks remain. Be careful not to overmix—this keeps the cake tender. Once combined, gently fold in the diced strawberries, distributing them evenly throughout the batter so each bite has strawberry pieces.
- Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Bake at 320°F for 25-27 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs—don't overbake, as almond flour cakes can dry out quickly. The cake should be golden brown on top and spring back slightly when lightly touched.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. This resting time in the pan allows the cake to set without breaking apart. Once completely cool, spread or pipe the cream cheese frosting over the top, and I prefer Philadelphia brand because it has the best stability and won't weep or break down as quickly as store brands.
I noticed there’s no mention of baking pan size, is this for a 9 inch pan? Also if we wanted to make double layers, would we double the recipe?
which size of baking pan do you recommend for the 3 layer cake you have in the picture?