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.
(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!
So, to recipe development I went. Timing could not have been more perfect because my beloved ChocZero restocked their infamous strawberry syrup! I love ChocZero 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- purchased at Wal-Mart). However, you could also use any sugar free syrup you prefer like Torani, Davinci, or even Walden Farms.
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. 😉
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.
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!
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”!
I also made this into a heart cake for Valentine’s Day! Cute, right?!
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!
If you loved this recipe, I’d be tickled pink if you left a comment down below and share the link (not a screenshot) with your friends!
For the Cake:
- 2 cups almond flour
- 1/2 cup powdered monkfruit
- 1.5 teaspoons baking powder
- 3 eggs
- 3 tablespoons sugar free strawberry syrup
- 1/2 teaspoon strawberry extract
- 8 tablespoons butter, melted
- pink food gel
For the Icing:
- Preheat oven to 350 degrees. Grease a cake pan and set aside.
- In a large bowl or stand mixer, add the almond flour, monkfruit, and baking powder. Whisk or beat to get any lumps out.
- Add the eggs, syrup, and extract and mix until well combined.
- Add the butter and mix until full combined. Scrape the sides of the bowl and mix again, if needed.
- Use a toothpick to swirl some of the pink food gel into the cake batter. Mix until the color is uniform.
- Transfer the batter to the prepared dish. Bake for 20 to 25 minutes, or until a toothpick test comes out clean.
- Remove the cake from the pan and allow to cool completely on a wire rack.
- In a separate bowl, use a mixer to whip the cream cheese and butter together until fluffy.
- Add the powdered monkfruit and mix until combined.
- Add the extract and food gel (using a toothpick)l and mix until combined and uniform in color.
- 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.
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.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 418 Total Fat: 37.8g Carbohydrates: 10.6g Fiber: 7.1g Protein: 9.4g