If you’re looking for a delicious keto dessert that won’t break your diet, you’ve come to the right place. This keto chocolate cake is super easy to make, and it’s filled with fresh strawberries and whipped cream.
It’s gluten free, grain free, and sugar free easy recipe but it tastes just like a decadent treat.
This keto chocolate cake is perfect for any occasion, whether it’s a birthday, a holiday, a Christmas cake, or just a regular day. You can make it in the microwave in minutes, or bake it in the oven for a more traditional texture. Either way, you’ll end up with a moist and fluffy cake that has a deep chocolate flavor and a light and creamy filling.
I’ve made this cake several times, and it always turns out amazing. I’ve experimented with different ingredients and techniques, and I’ve found the best way to make this keto cake. I’ll share with you some tips and tricks to get the best results every time.
You’ll love this keto moist chocolate cake with strawberries and cream. It’s low in carbs, high in fat, and rich in flavor. It’s the ultimate keto dessert that will satisfy your sweet tooth without spiking your blood sugar.
I’ll let you know a couple of important steps during the directions as well so you can make sure you get it right from the first time.
How I Made My Own Keto Strawberry Cake Recipe for My Birthday
I love celebrating birthdays with cake, but when I started following a keto diet, I had to find a way to enjoy this tradition without ruining my progress. I was halfway through my weight loss journey when my first keto birthday came around, and I didn’t want to miss out on a birthday cake.
I searched online for some keto cake recipes, but none of them seemed to fit my criteria. I wanted a cake that was easy to make, used simple ingredients, and tasted like a real chocolate cake. I also wanted to add some fresh strawberries and cream, because that’s my favorite combination.
So I decided to experiment with different keto cake doughs, using coconut flour, almond meal, cocoa powder, and sugar substitutes. I tried different methods of baking, from the oven to the microwave, and different ways of whipping the cream, from heavy cream to coconut milk.
After several trials and errors, I finally came up with my own keto chocolate cake recipe that was perfect for my birthday. It was moist, fluffy, chocolatey, and filled with fresh strawberries and cream. It was so good that no one could tell it was a keto cake.
They all thought I bought it from a shop!
I was so happy with the result that I decided to share it with you. This keto chocolate cake is not only great for birthdays, but also for any occasion when you want to indulge in a low-carb dessert. It’s easy to make, and it will satisfy your sweet tooth without spiking your blood sugar.
I hope you enjoy this keto chocolate cake with strawberries and cream as much as I did. Let me know how it turns out for you in the comments below!
What You’ll Need to Make This Keto Chocolate Cake
To make this keto chocolate cake with strawberries and cream, you’ll need some basic ingredients that you can find in most grocery stores or online. Here’s what you’ll need for each part of the cake:
For the cake base:
- Almond flour – This is a low-carb, gluten-free flour that gives the cake a moist and tender texture. You’ll need 1 + 1/2 cups (110g, 4oz) of almond flour for this recipe.
- Sweetener – You can use any keto-friendly sweetener that you like, but I recommend Swerve, which is a natural, zero-calorie sweetener that tastes like sugar. You’ll need 1/2 cup (50g, 2oz) of Swerve for this recipe.
- Baking powder – This is a leavening agent that helps the cake rise and become fluffy. You’ll need 2 teaspoons (5g, 0.30oz) of baking powder for this recipe.
- Melted salted butter – This adds richness and flavor to the cake. You’ll need 1/2 cup (70ml, 3oz) of melted salted butter for this recipe.
- Egg whites – These are the protein-rich parts of the eggs that help the cake hold its shape and stay light. You’ll need 6 room temperature egg whites (200ml, 7oz) for this recipe.
For the cake filling:
- Heavy whipping cream – This is a high-fat cream that can be whipped into a fluffy and creamy filling. You’ll need 1 + 1/2 cups of heavy whipping cream for this recipe.
- Gelatine – This is a natural thickener that helps the filling set and stays stable. You’ll need 1/2 teaspoon (2g) of gelatine for this recipe.
- Cream cheese – This adds tanginess and creaminess to the filling. You’ll need 1/2 cup (115g, 4oz) of cream cheese for this recipe.
- Sweetener – You’ll need the same sweetener as the cake base, Swerve, to sweeten the filling. You’ll need 1/3 cup (30g, 1.5oz) of Swerve for this recipe.
- Vanilla extract – This adds a subtle vanilla flavor to the filling. You’ll need 1 teaspoon (5g, 0.15oz) of vanilla extract for this recipe.
- Fresh Strawberries – These are the fresh and juicy berries that add a burst of color and flavor to the cake. You’ll need 1 + 1/4 cups (200g, 6oz) of strawberries for this recipe.
For the cake ganache:
- Cream cheese – You’ll need the same cream cheese as the filling, to make the ganache smooth and creamy. You’ll need 1/2 cup (115g, 4oz) of cream cheese for this recipe.
- Heavy cream – You’ll need the same heavy cream as the filling, to make the ganache rich and decadent. You’ll need 3/4 cup (170g, 6oz) of heavy cream for this recipe.
- Cocoa powder – This is a low-carb, sugar-free powder that adds a deep chocolate flavor to the ganache. You’ll need 1/2 cup (50g, 0.80oz) of cocoa powder for this recipe.
- Sweetener – You’ll need the same sweetener as the cake base and filling, Swerve, to sweeten the ganache. You’ll need 1/4 cup (25g, 1.25oz) of Swerve for this recipe.
- Melted salted butter – You’ll need the same melted salted butter as the cake base, to make the ganache glossy and smooth. You’ll need 1/2 cup (70g, 3oz) of melted salted butter for this recipe.
How to Make Low Carb Cake: Keto Chocolate Cake with Strawberries and Cream
This keto chocolate cake is easy to make, and it has three parts: the cake base, the cake filling, and the cake ganache. Here are the steps to make each part and assemble the cake:
For the cake base:
In a large bowl, whisk together the dry ingredients: almond flour, baking powder, and sweetener. I used Swerve as I found it to be the best for this keto cake base. You can use any keto-friendly sweetener that you prefer, but make sure it is powdered, not granulated, for a smoother texture.
Add the wet ingredients: melted butter, egg whites, and vanilla extract, and mix well until a smooth dough forms.
Tip: Don’t use whole eggs, only egg whites, for a lighter and fluffier cake. I tried using whole eggs once, and the cake turned out too dense and cookie-like.
Divide the cake batter into two equal portions, and spread them evenly on two 8-inch cake pans lined with parchment paper. You can also spray the pans with some cooking spray to prevent sticking.
You can bake the cake bases in the oven or in the microwave, depending on your preference and time. I like to bake them in the oven for a more traditional cake best texture, but the microwave works fine too for a quick and easy keto dessert.
If you choose the oven method, preheat the oven to 180°C/350°F, and bake the cake bases for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
If you choose the microwave method, microwave each cake base for 3 to 4 minutes on medium power, or until the mug cake is cooked through.
Tip: Use a microwave-safe mug or bowl to shape the cake bases, like this one.
Let the cake bases cool completely on a wire rack before filling and frosting them.
For the cake cream filling:
In a medium bowl, beat the heavy cream and gelatine with an electric mixer until stiff peaks form. The gelatine is optional, but it helps the filling hold its shape better and prevents it from becoming runny.
Add the cream cheese, sweetener, and vanilla extract, and beat until well combined and smooth.
Wash and slice the strawberries. You can also keep them whole if they are small. Reserve 13 strawberries for decoration, and use the rest for the filling.
Place one cake base on a serving plate or cake stand, and spread about two-thirds of the filling over it. Arrange the sliced strawberries on top of the filling, leaving some space around the edges.
Place the other cake base on top of the filling and strawberries, and spread the remaining filling over it.
For the cake ganache:
In a small saucepan over low heat, melt the butter and cream cheese, stirring constantly until smooth and creamy.
Add the heavy cream, cocoa powder, and sweetener, and whisk until well combined and no lumps remain.
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until thickened and glossy.
For the final assembly:
Pour the dark chocolate ganache over the cake, and spread it evenly over the top and sides with a spatula or a knife. Save some ganache for piping roses later.
Transfer the remaining ganache to a piping bag fitted with a star tip, and pipe 12 roses around the edge of the cake, and one in the center. Place a strawberry on top of each rose.
Refrigerate the cake for at least 30 minutes to let it set and chill.
Enjoy your keto chocolate cake with strawberries and cream!
More Keto Recipes to Check Out
If you enjoyed this Keto Chocolate Cake With Strawberries And Cream recipe, you might also like these other keto recipes from my website. They are all low-carb, gluten-free, sugar-free, and delicious. Whether you’re looking for more keto desserts, snacks, or dinners, you’ll find something to satisfy your cravings and keep you in ketosis.
Keto Dinner Recipes
- Keto Chicken Liver
- Keto Pesto Chicken Salad
- Devilishly Delicious Pepperoni Keto Egg Muffins
- Keto Mediterranean Chicken Dinner Recipe
Keto Dessert Recipes
- Keto Strawberry Low Carb Cheesecake Ice Cream
- Keto Strawberry Frozen Creme Fraiche
- Keto Mug Cake with Strawberries & Coconut
- Keto Coconut Ice Cream
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Frequently Asked Questions (FAQ)
Q: Can I use coconut oil instead of butter for this keto chocolate cake?
A: Yes, you can use coconut oil instead of butter for this keto chocolate cake, if you prefer a dairy-free version. However, you may need to adjust the amount of coconut oil, as it is more liquid than butter. I recommend using about 3/4 cup (140ml, 6oz) of coconut oil for the cake base, and 1/4 cup (35ml, 1.5oz) of coconut oil for the cake ganache.
Q: How many net carbs are in this keto chocolate cake?
A: This keto chocolate cake has only 4 grams of net carbs per slice, which is very low for a chocolate cake. Net carbs are the total carbs minus the fiber and sugar alcohols, which don’t affect your blood sugar levels. This keto chocolate cake is sweetened with Swerve, which is a natural, zero-calorie sweetener that contains erythritol, a sugar alcohol that is not digested by the body.
Q: Can I use sour cream instead of heavy cream for this keto chocolate cake?
A: Yes, you can use sour cream instead of heavy cream for this keto chocolate cake, if you want a more tangy flavor. However, you may need to adjust the amount of sour cream, as it is thicker than heavy cream. I recommend using about 1 cup (230g, 8oz) of sour cream for the cake filling, and 1/2 cup (115g, 4oz) of sour cream for the cake ganache.
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