This Keto Chocolate Cake with Strawberries and Cream is a versatile showstopper perfect for any occasion! Whether you’re celebrating Christmas, a wedding, a birthday, or simply indulging in a sweet treat, this cake will make your event extra special. With moist chocolate cake layers, a light cream filling, and a glossy dark chocolate ganache, it’s a decadent dessert that everyone will love—even those not on a keto diet.
The perfect low-carb cake recipe that’s rich, chocolatey, and topped with fresh strawberries. This Keto Chocolate Cake with Strawberries and Cream is made with almond flour. It’s completely gluten-free and sugar-free while delivering all the decadent flavors you love. With moist cake layers, a fluffy filling, and a glossy dark chocolate ganache, it’s perfect for special occasions or satisfying your everyday sweet tooth.
Why You’ll Love This Keto Cake Recipe
- Perfect for Special Occasions: From Christmas gatherings to wedding receptions, this cake is elegant and festive.
- Low Net Carbs: With only 4 net carbs per slice, it’s perfect for those following a low-carb diet.
- Simple Ingredients: Made with staples like almond flour, cream cheese, and heavy whipping cream.
- Festive Customization: Add decorations like fresh berries, sugar-free chocolate chips, or edible glitter for extra flair.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
Keto Cake Base:
- almond flour
- powdered sweetener (like Swerve or monk fruit sweetener)
- baking powder
- salted butter (or coconut oil for dairy-free)
- room-temperature egg whites
- vanilla extract
Keto Cake Filling:
- heavy whipping cream
- gelatin (optional for stability)
- cream cheese (softened)
- powdered sweetener
- vanilla extract
- fresh strawberries, sliced or whole
Keto Chocolate Ganache:
- melted salted butterm to coconut milk.
- cream cheese (softened)
- heavy cream
- cocoa powder
- powdered sweetener
Instructions
Make the Cake Base:
- Preheat your oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper and lightly grease with cooking spray.
- In a large mixing bowl, whisk together the almond flour, baking powder, and sweetener.
- Add the melted butter, egg whites, and vanilla extract. Mix until a smooth batter forms.
- Divide the batter evenly between the pans. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely on a cooling rack before assembling.
Prepare the Filling:
- In a bowl of a stand mixer, whip the heavy cream and gelatin until soft peaks form.
- Add the cream cheese, sweetener, and vanilla extract. Beat until smooth and fluffy.
- Slice most of the strawberries, reserving 12–13 whole ones for decoration.
Make the Ganache:
- In a small saucepan, melt butter and cream cheese over low heat. Stir until smooth.
- Whisk in the heavy cream, cocoa powder, and sweetener. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer for 8–10 minutes, stirring occasionally, until the ganache thickens and becomes glossy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread half the filling evenly on top, then layer with sliced strawberries.
- Place the second cake layer on top. Spread the remaining filling over the top and sides.
- Pour the ganache over the cake. Use an offset spatula to smooth it evenly over the top and sides.
- Decorate with piped ganache swirls and whole strawberries.
- Refrigerate for at least 30 minutes before serving.
Tips for the Best Keto Cake
- Christmas Cake Twist: Decorate with red and green berries, edible gold leaf, or sugar-free sprinkles for a festive look.
- Wedding Cake Elegance: Add edible flowers, white chocolate curls, or a tiered structure for a stunning centerpiece.
- Birthday Cake Fun: Pipe messages on the ganache or top with sugar-free candles.
Storage and Serving
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Let the cake sit at room temperature for 10 minutes before serving for the best texture.
Frequently Asked Questions
Q: Can I make this cake dairy-free?
A: Yes! Use coconut oil instead of butter and replace cream cheese with full-fat coconut milk.
Q: Can I bake this as a single-layer cake?
A: Absolutely! Use a square baking dish or adjust the baking time if using one larger pan.
Q: Can I make this cake without almond flour?
A: Absolutely. For those with nut allergies, you can replace almond flour with coconut flour. Use about 1/3 the amount of coconut flour since it’s more absorbent. Another option is using almond meal, which provides a similar texture. A kitchen scale can help measure accurately for perfect results.
Q: What if I don’t have a cake tin?
A: No problem! If you don’t have a cake tin, you can bake this recipe in a square baking dish or even as cupcakes. Just adjust the baking time accordingly. For cupcakes, bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Q: Can I use almond milk instead of heavy cream?
A: Almond milk can work as a replacement in the filling or ganache, but it will result in a lighter consistency. For best results, mix almond milk with a pinch of salt and a small amount of whey protein powder to thicken it. This substitution is ideal for those seeking a dairy-free version.
Q: How do I prevent the cake from sticking to the pan?
A: Line the pans with parchment paper and lightly grease the sides with cooking spray or melted butter. This simple step ensures the layers release easily, keeping the top of the cake layer smooth for decorating.
Q: Can I make this cake ahead of time?
A: Yes! This cake stores beautifully. Assemble it a day ahead and keep it in an airtight container in the fridge. The flavors develop even more after chilling overnight, making it perfect for events like last weekend’s gathering or an upcoming special occasion.
Q: Can I freeze leftover cake?
A: Absolutely! Slice the cake and wrap each piece tightly in plastic wrap. Store the slices in a freezer-safe container for up to 3 months. Let them thaw in the fridge overnight before serving. This is a great way to enjoy free cakes long after your celebration.
Q: How do I ensure my egg whites whip properly?
A: Use room temperature eggs and ensure your bowl is clean and dry. Any grease or residue can prevent the whites from whipping into peaks. Whip the egg whites until they reach soft peaks for the fluffiest cake texture.
Keto Dessert Recipes
- Keto Coconut Ice Cream
- Keto Strawberry Low Carb Cheesecake Ice Cream
- Keto Strawberry Frozen Creme Fraiche
- Keto Mug Cake with Strawberries & Coconut
Keto Chocolate Cake With Strawberries And Cream
Equipment
- 1 Knife
Ingredients
Keto Cake Base
- 3/2 cup Almond Flour 1+1/2
- 1/2 cup Swerve
- 2 teaspoons Baking Powder
- 1/2 cup Melted Salted Butter
- 6 Egg Whites
Keto Cake Filling
- 3/2 cups Heavy Whipping Cream 1 + 1/2
- 1/2 teaspoon Gelatine
- 1/2 cup Cream Cheese
- 1/3 cup Swerve
- 1 teaspoon Vanilla Extract
- 5/4 cups Strawberries 1 + 1/4
Keto Cake Ganache
- 1/2 cup Cream Cheese
- 3/4 cup Heavy Cream
- 1/2 cup Cocoa Powder
- 1/4 cup Swerve
- 1/2 cup Melted Salted Butter
Instructions
Make the Cake Base:
- Preheat your oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper and lightly grease with cooking spray.
- In a large mixing bowl, whisk together the almond flour, baking powder, and sweetener.
- Add the melted butter, egg whites, and vanilla extract. Mix until a smooth batter forms.
- Divide the batter evenly between the pans. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely on a cooling rack before assembling.
Prepare the Filling:
- In a bowl of a stand mixer, whip the heavy cream and gelatin until soft peaks form.
- Add the cream cheese, sweetener, and vanilla extract. Beat until smooth and fluffy.
- Slice most of the strawberries, reserving 12–13 whole ones for decoration.
Make the Ganache:
- In a small saucepan, melt butter and cream cheese over low heat. Stir until smooth.
- Whisk in the heavy cream, cocoa powder, and sweetener. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer for 8–10 minutes, stirring occasionally, until the ganache thickens and becomes glossy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread half the filling evenly on top, then layer with sliced strawberries.
- Place the second cake layer on top. Spread the remaining filling over the top and sides.
- Pour the ganache over the cake. Use an offset spatula to smooth it evenly over the top and sides.
- Decorate with piped ganache swirls and whole strawberries.
- Refrigerate for at least 30 minutes before serving.
Video Recipe
Notes
- Christmas Cake Twist: Decorate with red and green berries, edible gold leaf, or sugar-free sprinkles for a festive look.
- Wedding Cake Elegance: Add edible flowers, white chocolate curls, or a tiered structure for a stunning centerpiece.
- Birthday Cake Fun: Pipe messages on the ganache or top with sugar-free candles.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Let the cake sit at room temperature for 10 minutes before serving for the best texture.
It tastes amazing!
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