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Keto Strawberry Cake (Baby Shower and Valentines)

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Sweet and pink Keto Strawberry Cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

Sweet and pink keto strawberry cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

Call me a girly girl but I genuinely believe pink food just tastes…extra! Or maybe it’s the fact that ever since I was in high school, people have told me I look just like Molly Ringwald in Pretty In Pink. I have no shame. Pink is my ‘signacha color”. Can you name that movie?

In all serious, well, as serious as you can get about cake, this keto Strawberry Cake is nothing short of phenomenal. One of my girlfriends, who also happens to be keto, is expecting a baby girl any day now and our friend group threw her a little sprinkle shower. I put myself in charge of the cake and got to work!

One thing you should know about me: I have a running list of recipe ideas in my head that is a mile long. Have you seen the memes of a woman’s brain where 999,999,999 internet tabs are open? Yeah, I have a separate side of my brain dedicated to the blog.

Sweet and pink keto strawberry cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

(note: the sprinkles on the cake are NOT sugar free- they were just for pretty purposes)

Anyway, on that mental notepad has been an idea for a keto strawberry cake. I wasn’t sure how I wanted to execute this keto cake because as much as I love fresh strawberries, the carbs can add up really quick.

Plus, I knew this cake had to be pink! I wanted it to be a throwback to the boxed strawberry cake mix that we all grew up loving. Also, fresh Strawberry cake is very Southern for me and y’all know I love all things Southern!

How to Get an Intense Strawberry Flavor?

So, to recipe development I went. Timing could not have been more perfect because my beloved Walden Farms restocked their infamous strawberry syrup! I love Walden Farms syrups because the ingredients are so clean and the macros are on point! Zero artificial sweeteners, no weird dyes, no funky oils. Yasss!

The bulk of the strawberry flavor comes from the syrup with just a hint of strawberry extract (I used McCormick). However, you could also use any sugar free syrup you prefer like Torani or Davinci,.

I used Wilton brand food gel to tint the cake and icing a nice shade of pink too! Oh, and the icing, we haven’t even talked about that yet!

Would it surprise you if I said it was so good? Truly, I could eat it with a spoon! Maybe I did. 😉

Sweet and pink keto strawberry cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

Keto Strawberry Cake Ingredients

For the Cake:

For the Icing:

Sweet and pink keto strawberry cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

Instructions

  1. Preheat oven to 350 degrees. Grease a cake pan and set aside.
  2. In a large bowl or stand mixer, add the almond flour, monkfruit, and baking powder. Whisk or beat to get any lumps out.
  3. Add the eggs, syrup, and extract and mix until well combined.
  4. Add the butter and mix until full combined. Scrape the sides of the bowl and mix again, if needed.
  5. Use a toothpick to swirl some of the pink food gel into the cake batter. Mix until the color is uniform.
  6. Transfer the batter to the prepared dish. Bake for 20 to 25 minutes, or until a toothpick test comes out clean.
  7. Remove the cake from the pan and allow to cool completely on a wire rack.
  8. In a separate bowl, use a mixer to whip the cream cheese and butter together until fluffy.
  9. Add the powdered monkfruit and mix until combined.
  10. Add the extract and food gel (using a toothpick)l and mix until combined and uniform in color.
  11. Once the cake has cooled, spread all of the icing onto the cake. Use the back end of a spoon to swirl the icing, if desired.

Top Tips and One Little Secret!

  • I used monkfruit again in this recipe. I’m really starting to prefer monkfruit sweetener. (It’s also what ChocZero uses to sweeten). Monkfruit is not a sugar alcohol and the texture of the powdered monkfruit bakes really fabulously! I highly recommend using it over erythritol in this recipe.
  • You may use any size cake pan. I used a 7″ pan in the pictures and it took about 25 minutes. If using a 9″ round pan or 9×13 pan, start checking around the 20 minute mark. If making cupcakes, start checking around 12-15 minutes.
  • Also, want to know a little secret? If you add just a tablespoon of Crisco to the icing, it firms up perfectly. Yes, Crisco is a crap ingredient but technically it’s zero carbs. I didn’t include that in the ingredients list but if you were making this for a special occasion and wanted a more substantial icing, adding a little in won’t hurt!

I also made this into a heart cake for Valentine’s Day! Cute, right?!

Sweet and pink keto strawberry cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

Anyway, back to the baby shower that was the catalyst for this cake…all of my girlfriend’s that came follow a ketogenic diet too and NONE of them believed that this was a keto cake! They kept asking me if I was “sure” this was a keto cake. Internally, I was telling myself “naileddddd it”!

My girlfriends have been dying to get their hands on this recipe but I make them wait like everyone else! I am egg-static to share it with you! This keto strawberry cake will make a fantastic keto dessert to take to your Easter supper, baby or bridal showers, or to your next church potluck!

Sweet and pink keto strawberry cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

Keto Strawberry Cake with Strawberry Buttercream

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Sweet and pink keto strawberry cake with strawberry buttercream icing. Basic ingredients, easy to make, and just 3 net carbs per slice.

Ingredients

For the Cake:

For the Icing:

Instructions

  1. Preheat oven to 350 degrees. Grease a cake pan and set aside.
  2. In a large bowl or stand mixer, add the almond flour, monkfruit, and baking powder. Whisk or beat to get any lumps out.
  3. Add the eggs, syrup, and extract and mix until well combined.
  4. Add the butter and mix until full combined. Scrape the sides of the bowl and mix again, if needed.
  5. Use a toothpick to swirl some of the pink food gel into the cake batter. Mix until the color is uniform.
  6. Transfer the batter to the prepared dish. Bake for 20 to 25 minutes, or until a toothpick test comes out clean.
  7. Remove the cake from the pan and allow to cool completely on a wire rack.
  8. In a separate bowl, use a mixer to whip the cream cheese and butter together until fluffy.
  9. Add the powdered monkfruit and mix until combined.
  10. Add the extract and food gel (using a toothpick)l and mix until combined and uniform in color.
  11. Once the cake has cooled, spread all of the icing onto the cake. Use the back end of a spoon to swirl the icing, if desired.

Notes

You may use any size cake pan. I used a 7" pan in the pictures and it took about 25 minutes. If using a 9" round pan or 9x13 pan, start checking around the 20 minute mark. If making cupcakes, start checking around 12-15 minutes.

Optional- add 1 tablespoon Crisco (shortening) to the butter and cream cheese to make a firmer frosting.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 418Total Fat: 37.8gCarbohydrates: 10.6gFiber: 7.1gProtein: 9.4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Dani

Friday 4th of March 2022

Can I substitute the almond flour for coconut flour? I am making this for a customer and she is allergic to almond flour.

Anna Hunley

Friday 4th of March 2022

Coconut flour is not an equivalent substitute for almond flour. I am not sure what kind of business you have but it is not ethical to be selling and profiting from someone else's creation (copyrighted intellectual property). I hope in the future you will create your own recipes for your customers.

Leo Wilson

Friday 11th of June 2021

I subbed Lemon syrup and lemon extract and it was yummy! This is a great basic go - to recipe.

Anna Hunley

Saturday 12th of June 2021

Hi! If you like lemon cake, you'd probably love my lemon pound cake!

Leopold Wilson

Monday 5th of April 2021

The best keto cake by far. Taste and texture superb! And so easy to make!

Lindsey

Friday 8th of May 2020

I made this today after gathering the recommended syrup and extract and it was fantastic! My non keto family loved it, which is rare for them with keto treats. I did not use the crisco and it turned out fine. I also sifted the dry ingredients together as that usually helps lower the graininess. Thanks for the great recipe!

Mel

Thursday 11th of July 2019

What size cake pan did you use.?

Anna Hunley

Saturday 13th of July 2019

This was a 7" but you can bake the cake in any kind of pan you'd prefer.

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