Looking for a low-carb dessert that doesn't skimp on flavour? This is the BEST keto strawberry cake—light, fluffy, and bursting with fresh berry goodness in every bite!
Low-Carb Strawberry Cake
There’s something magical about strawberries — bright, juicy, sweet — they instantly transport me back to summer afternoons spent barefoot in the garden. When I found Giada De Laurentiis' 5-star strawberry cake recipe on Food Network, I knew I had to make it keto-friendly so I could enjoy that sweet nostalgia without kicking myself out of ketosis.
This recipe is my adapted version, and let me tell you: it’s a slice of heaven! I swapped the traditional flour for almond flour and vanilla whey protein powder (for that perfect soft crumb), and I used a sugar-free sweetener to keep the carbs low. The end result? A luscious, tender cake bursting with fresh strawberry flavour, without the sugar crash.

Why These Ingredients?
- Eggs: Essential for binding the cake together and giving it structure without the gluten found in traditional flour.
- Sugar-Free Sweetener: I used a monk fruit blend, but erythritol or stevia work too. It gives the cake that sweet, dessert-worthy flavour without the carbs.
- Forager Yogurt: Sounds strange in a cake, right? Trust me — it keeps the cake unbelievably moist and tender while adding a boost of protein. I HIGHLY suggest using this cashew yogurt, but if you can't get your hands on it, you can always try using regular Greek yogurt instead.
- Butter: Rich and creamy, butter adds that decadent melt-in-your-mouth texture that every good cake needs.
- Almond Flour: A must-have for low-carb baking! It creates a light, slightly nutty base that’s perfect for a keto dessert.
- Vanilla Whey Protein Powder: Helps replicate the texture of traditional flour and amps up the vanilla flavour without adding carbs.
- Fresh Diced Strawberries: The star of the show! They add bursts of natural sweetness and keep the cake tasting fresh and vibrant.
How to Make Keto Strawberry Cake
Here are the basic steps for making this keto dessert:
Step 1 - Prep the Strawberries
- Dice the strawberries and toss them in 1 tablespoon of sweetener - set them aside
Step 2 - Preheat and Beat
- Preheat the oven to 375 degrees F. Spray a 7 or 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
- Combine the eggs and ½ cup of the sweetener in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes.
- Add the yogurt, melted butter and vanilla; beat for another minute.
- Add the almond flour, vanilla whey, baking powder and salt; mix until just combined

Step 3 - Assemble and Bake
- Pour the batter into the springform pan and spread it evenly
- Dollop the diced strawberries over the batter

- Bake for 40-45 minutes or until a toothpick comes out more or less clean

Step 4 - Rest and Enjoy
- Allow the cake to rest on a cooling rack for 10 minutes.
- Use a knife or small spatula and release any stuck cake from the sides of the pan before releasing the springform pan
- Serve immediately or wait until it is fully cooled, and serve it with a side of Keto Stabilized Whipped Cream

Keto Vanilla Cake Tips
- I don't suggest using allulose in this recipe, as the baking time is too long, and the cake will brown too quickly
- You can substitute vanilla whey protein powder with plain whey, but you may want to increase the quantity of sweetener as well as add an additional splash of vanilla
- Feel free to add almond extract instead of the vanilla
- You can use any type of berry, such as blueberries, blackberries or raspberries.
- Check the cake at the 20 and 30 minute mark and cover it loosely with aluminum foil if the top is starting to brown too quickly.

This low-carb strawberry cake has quickly become a family favourite — light, satisfying, and just sweet enough to feel indulgent. It's proof that eating keto doesn’t mean missing out on life's sweetest moments.
More Keto Dessert Ideas
If you loved this recipe, make sure to check out even more of my strawberry-based keto recipes like the following:
- Easy Keto Strawberry Macaroons
- 5-Minute Keto Strawberry Sauce
- Easy Keto Strawberry Cheesecake Bars - Sugar-Free
- Sugar-free Strawberry Lemon Cocktail
The Best Keto Strawberry Cake You’ll Ever Bake
Looking for a low-carb dessert that doesn't skimp on flavor? This is the BEST keto strawberry cake—light, fluffy, and bursting with fresh berry goodness in every bite!
- Total Time: 50 minutes
- Yield: 12 slices 1x
Ingredients
- 2 eggs
- ½-¾ cup sweetener (not allulose based)
- ½ cup Forager Cashewmilk yogurt
- ¼ cup butter, melted
- 1 tsp vanilla
- 1 ½ cup almond flour
- ½ cup vanilla whey protein powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 6-8 oz strawberries, thinly sliced
Instructions
- Preheat the oven to 375 degrees F. Line a 9-inch springform pan with parchment paper on the bottom and spray the sides and bottom of the pan well with cooking spray.
- Dice the strawberries and toss them in 1 tablespoon of sweetener. Set the berries to the side.
Prepare the Cake Batter:
- Combine the eggs and ½ cup of the sweetener in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes.
- Add the yogurt, melted butter and vanilla; beat for another minute.
- Add the almond flour, vanilla whey, baking powder and salt; mix until just combined.
- Pour the batter into the springform pan and spread it evenly. Dollop the diced strawberries over the batter
-
Bake:
- Place the cake in the oven and bake for 40-45 minutes or until a toothpick inserted in the middle comes out with only a few crumbs (check the cake at the 20 and 30 minute mark and if the cake is beginning to brown too quickly, loosely cover it with aluminum foil)
- Remove the cake from the oven and allow it to cool on a cooling rack for 10-15 minutes. Run a knife along the edge of the springform pan and then release the pan. Serve the cake warm or at room temperature.
Notes
- store leftovers at room temperature for 1 day or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 156
- Sugar: 1.6
- Fat: 7.6
- Carbohydrates: 4.8
- Fiber: 1
- Protein: 7.4



Leave a Reply