Healthy Strawberry Cake

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KETO; PALEO: No-Sugar, Low Carb; Gluten & Dairy Free YES, YOU CAN! Dessert

54 min

SCRUMPTIOUS? And it’s GUILT-FREE! That’s why we ❤️ this easy health- & weight-conscious recipe! Not only is this easy strawberry dessert just full of delicious flavors in the cake batter, but the frosting is even more incredible as it is super light. The buttercream frosting adds the perfect amount of sugar-free sweetness to complement this delicate cake. 👇


Classic strawberry cake recipes typically require a combination of butter, all-purpose flour, eggs, & granulated sugar.

Since we are making this one healthier, and waist-friendly, you will need:


Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.

Coconut flour: This gluten-free flour provides structure to the cake and absorbs moisture so be sure to fluff it out before measuring. When combined with almond flour, it balances out the flavor of gluten-free cakes to mimic classic flour cakes.

Baking Powder and 1 tsp Baking Soda: this combination of leavening powders work together to help the cake rise.

Vanilla extract and salt: makes the cake delicious and enhances the flavors of the other ingredients.

Granulated monk fruit sweetener:  a low-glycemic sugar-free sweetener that resembles the taste of regular granulated sugar but is keto-friendly, diabetic-friendly, and paleo-friendly.  If you don’t have monk fruit sweetener, you can swap with another no-sugar sweetener such as SPLENDA STEVIA or erythritol.


Eggs: at room temperature. Help to give the cake structure and binds everything together.

Fresh strawberries: pureed until smooth. For best results, reduce the puree in a medium saucepan to help evaporate some of the moisture and caramelize the strawberry’s natural sugars. Allow the strawberry sauce to cool fully before adding to the cake batter.

Almond milk: or any other milk of your choice (if you do not require dairy-free you can use 3/4 cup heavy whipping cream – yes, you can!)

Vinegar: combine with the almond milk and let sit for 5 minutes until curdled (ha-ha you’ve just prepared homemade vegan low carb buttermilk! It will make the cake soft and ultra moist.)

Freeze-dried strawberries: blended into powder using a coffee grinder or blender. You can find them at Trader Joe’s, Target or Amazon. This is for color and flavor.

If you don’t have freeze-dried strawberries, you can use pitaya powder or preferred natural food coloring if you want your strawberry cake more pink.


Unsalted Butter (use grass-fed butter, vegan butter, ghee or coconut butter (manna) for a keto-paleo / dairy-free cream cheese frosting

Pure Vanilla extract

Powdered Monk Fruit sweetener (or confectioners’ STEVIA)

Unsweetened Almond Milk,
or Coconut Milk,
or Heavy Whipping Cream


If making the optional strawberry reduction: Puree about 2 cups fresh strawberries in a food processor. Pour the mixture into a medium saucepan and heat on medium for about 8 minutes to help evaporate some of the moisture and caramelize the strawberry’s natural sugars. Remove from heat and pour into a glass container. You should yield around 1 cup strawberry reduction. Allow cooling fully before adding to the cake batter.

  • Preheat the oven to 350 degrees F.
  • Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

Whisk the dry ingredients: In a medium mixing bowl, whisk the almond flour, coconut flour, freeze-dried strawberry powder, baking powder, baking soda and salt together. Set aside.

Mix the wet ingredients: In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients. In another separate large bowl, whisk together the eggs, strawberry puree, monk fruit sweetener or other sweetener, coconut oil and vanilla extract. Pour in the curdled milk and mix until combined.

Combine the dry ingredients with the wet ingredients: Slowly add the dry ingredients to the wet ingredients. Stir until well combined. Fold in diced strawberries.

Transfer the batter to the cake pans: Pour the batter evenly into the baking pan(s) and smooth out the tops with a spatula.

Bake the cake: Bake for 19-25 minutes, or until a toothpick comes out clean.

For the Frosting:

Use a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 3 minutes until light and fluffy. Turn the mixer to low and slowly add the powdered sweetener, vanilla extract, and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

Spread frosting on the cake: Once the low-carb strawberry cake layers are completely cooled, use an offset spatula to spread frosting on the cake. You may top with strawberries and decorative frosting if desired.

Ready to Serve ~ 💋

3 thoughts on “Healthy Strawberry Cake

  1. Your welcome, Tammy. It’s amazing ~ there are ways to have delicious meals and desserts; minus the worry of “I’m getting too much sugar/ calories.
    Bon appetit!:yum::revolving_hearts:

  2. Yummy Yum!! I need to print this out and make it!! I’m
    hungry for plain strawberries too mow!!

    Thank you for sharing these scrumptious recipes Betty!

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