Keto Strawberry Cake
This keto strawberry cake is so moist, fluffy, and bursting with strawberries, you won't believe it is low carb! Made in just one bowl, this cake takes minutes to prep!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups almond flour
- 1 teaspoon baking powder
- 4 large eggs
- 2 tablespoon coconut oil (melted)
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sweetener of choice (I used erythritol )
- 1 cup strawberries (sliced)
- 1 cup cream cheese frosting
Instructions
- 1
Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside.
- 2
In a small bowl, add your almond flour and baking powder and mix until combined. In a separate bowl, whisk together the eggs, coconut oil, vanilla extract, and sweetener, until glossy and combined. Gently add in the dry ingredients and mix well. Fold through the strawberries.
- 3
Transfer the cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out mostly clean.
- 4
Remove the cake from the oven and let cool in the pan completely, before removing and frosting.