Deep roasted-strawberry flavor makes this keto strawberry cake special — I roast and puree fresh berries, then fold that concentrated flavor into the batter. 4.7g net carbs, with creamy strawberry cream cheese frosting on top.
I roast fresh strawberries before they go anywhere near this batter, and that single step is the reason it works. Every keto cake I've tried with raw berries or strawberry extract has the same problem: it tastes pink, not strawberry. Roasting at 350 for 10 minutes concentrates the juice and deepens the flavor so much that six readers have told me their non-keto families couldn't tell the difference.
The base uses almond flour and coconut flour together. I tested each one solo early on: almond flour alone makes the cake too dense, coconut flour alone soaks up all the moisture and crumbles apart. The combination is the closest I've gotten to traditional cake texture without any wheat flour. A quarter cup of sour cream goes in with the eggs, something I started adding after my first few batches came out too dry. That little bit of sour cream adds moisture without weighing down the crumb.
The texture is spongy and tender, not gummy or overly dense the way a lot of gluten free cakes turn out. I slice it into 9 squares and it cuts cleanly without falling apart. Each slice comes in around 4-5g net carbs depending on your sweetener, which makes it easy to fit into your macros. My family asks for this one by name, and they don't request most of the recipes I test.
The frosting is cream cheese and butter whipped with the remaining strawberry puree. It has this slightly jammy quality that I love, and it sets up beautifully after an hour in the fridge. I spread it on thick because a cake like this can handle it. If you want a lighter option, a simple whipped cream topping works well too, similar to how I top my keto strawberry shortcake.
I bake this as a sheet cake in an 8x8 pan, but you can also pour the batter into a round pan for a birthday cake presentation. The batter is forgiving and holds its shape in either format. For more strawberry ideas, my strawberry rhubarb cake uses a similar flour base with a tart twist, and my chocolate cake is the one I reach for when I want something richer.
One thing I learned from a reader is that the strawberry puree improves overnight. Roast the berries the day before, refrigerate the puree, and the flavor concentrates into something deeper. I've started doing this myself, and the difference is noticeable. It gives you a natural stopping point if you want to break the recipe into stages.
Why I roast the strawberries first
I tried every shortcut before I landed on roasting. Strawberry extract tastes artificial. Fresh strawberries blended raw leave too much water in the batter and dilute the flavor. Roasting with a little sweetener and salt for 10 minutes pulls out the natural juices and concentrates them into something that actually tastes like strawberry jam, not a supplement.
Puree the roasted berries and their juices in a mini food processor or blender until smooth. I split the puree between the batter and the frosting, so that roasted flavor runs through the whole recipe. This is why most strawberry baking falls flat. They skip this step.
Frosting options
The cream cheese strawberry frosting I make for this recipe is my favorite, but I’ve tested other toppings that work well.
Whipped cream (lighter, great in summer)
Vanilla buttercream
Chocolate buttercream
The cream cheese frosting from my spice cake, which adds a warm, cinnamon layer
A cheesecake-style no-bake topping if you want to skip frosting entirely
Making this ahead of time
I make this in stages more often than I make it all at once. There are natural stopping points that actually improve the result.
Strawberry puree
Roast and puree the strawberries up to a day ahead. Store in an airtight container in the refrigerator for 3-5 days. I’ve found the flavor concentrates overnight into something deeper than same-day puree. A reader confirmed this too, and I’ve adopted it as my default approach.
The cake
Bake the cake, let it cool completely, and wrap tightly in plastic wrap. Refrigerate for 3-4 days or freeze for up to 1 month. If freezing, slide the wrapped cake into a freezer-safe bag. The almond flour base holds up well and doesn’t go gummy.
Frosting
Make the cream cheese frosting ahead and store in the refrigerator for up to 5 days. Bring it to room temperature for about 15 minutes before spreading so it’s easy to work with.
How to make this sugar free strawberry cake
This recipe comes down to one step most people skip: roast the strawberries first. That concentrated puree is what separates this from every other sugar free strawberry cake that just tastes like pink almond flour.
Roast fresh strawberries at 350 degrees with sweetener and salt for 10 minutes.
Puree the roasted berries until smooth. Reserve some for the frosting.
Cream butter and sweetener until fluffy, then add eggs, sour cream, puree, and vanilla.
Combine and bake at 325 degrees for 33-35 minutes.
Frost with cream cheese, butter, powdered sweetener, and the reserved puree.
Key ingredients
Fresh strawberries: Fresh gives you the best flavor, especially in season. I've used frozen in a pinch (thaw completely and drain the excess liquid), but roasted fresh berries have a depth that frozen can't match.
Almond flour + coconut flour: I use both. Almond flour alone makes the cake dense; coconut flour alone absorbs too much liquid. The combination is the closest to traditional cake texture I've gotten without gluten.
Powdered sugar free sweetener for the frosting: This matters. Regular granulated won't dissolve into the frosting and leaves it gritty. I had a reader make a second trip to the store because my original list didn't specify powdered, so I updated the recipe. For the batter, regular granulated works fine. I use Lakanto or Truvia Sweet Complete.
Toss together sliced strawberries, sugar free sweetener and salt. Spread out on a parchment lined tray and bake at 350 degrees for 10 minutes.
For this step
Strawberries (sliced)
Sugar free sweetener
Salt
2
Puree strawberries
Puree roasted strawberries in a food processor or blender until smooth. Set aside. Grease a square baking dish (8 x 8) with cooking spray, line with parchment paper and turn down oven to 325 degrees.
For this step
Red food coloring (optional)
3
Whisk dry ingredients
Whisk together almond flour, coconut flour, baking powder and salt in a small bowl. Set aside.
For this step
Almond flour
Coconut flour
Baking powder
Salt
4
Wet ingredients
In a large bowl, cream together butter and sugar free sweetener using an electric mixer until fluffy (about 3-5 minutes). Add eggs, sour cream, ¼ cup reserved strawberry puree and vanilla. Mix until combined.
For this step
Unsalted butter (softened)
Sugar free sweetener
Eggs
sour cream
Strawberry puree (1/4 cup)
Vanilla extract
5
Finish strawberry cake batter
Slowly mix in dry ingredients. Continue to mix until combined.
6
Bake the cake
Pour cake batter into the prepared baking dish and bake in the oven at 325 degrees for 33-35 minutes or until cake is set in the middle. Remove from oven and let cool completely before frosting.
7
Make cream cheese strawberry frosting
Combine softened cream cheese and softened butter to a medium bowl. Beat until fluffy (2-3 minutes) then slowly mix in powdered sweetener and remaining strawberry puree. Mix until smooth. Spread on top the cake once the cake is cooled.
For this step
Cream cheese (softened)
Butter (softened)
Powdered sugar free sweetener
Strawberry puree (remaining)
Nutrition
Per serving: 1 slice
Calories
432
Fat
41.1g
Protein
9.2g
Total carbs
8.1g
Net carbs
4.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use all almond flour instead of the coconut flour blend?
I've made this with 2 3/4 cups of straight almond flour and it works, but the texture is denser and heavier. The coconut flour lightens things up in a way I prefer. If you're set on almond flour only, just know the crumb will be tighter and the cake won't rise quite as much.
What can I use if I'm allergic to nuts?
I've tested sunflower seed flour as a 1:1 swap for the almond flour in this keto cake, and it works well. Same measurements, same bake time. The flavor is slightly nuttier but most people can't tell the difference once the strawberry puree is in there.
Can I skip the cream cheese in the frosting?
I've made a straight strawberry buttercream version using 1 to 1 1/2 cups of softened butter with the powdered sweetener and remaining puree. It's lighter and sweeter without the cream cheese tang. My family actually prefers the cream cheese version, but the buttercream is a solid backup if you don't have cream cheese on hand.
Does the frosting sweetener need to be powdered?
Yes, and I learned this the hard way from a reader who had to make a second trip to the store because my original ingredient list just said 'sugar free sweetener' without specifying. Regular granulated sweetener won't dissolve into the frosting and leaves a gritty texture. I updated the recipe after that feedback. For the cake batter, regular granulated is fine.
Can I make this as cupcakes?
I bake them at the same 325 degrees but start checking at 15 minutes. Mine are usually done around 18-20 minutes depending on the pan. Fill the liners about two-thirds full. The puree makes these keto cupcakes prettier than most since the pink color runs all the way through.
Can I use frozen strawberries instead of fresh?
I've done it. Thaw them completely and drain off the excess liquid before roasting, or the puree will be too watery. Fresh in season gives you the best flavor for this low carb cake, but frozen works in the winter months when you can't get good berries. The color will be slightly less vibrant.
Can I make this as a layered round cake?
I've poured this batter into two 6-inch round pans for a layer cake and it worked well. The layers are thinner, so I reduce the bake time to about 22-25 minutes and watch closely. Frost between the layers and on top with the cream cheese frosting. I did this for a birthday dinner last year and it looked impressive. For something bite-sized instead, my strawberry shortcake kebabs are a fun no-bake option.
How many strawberries will kick me out of ketosis?
Not many are needed here. This whole cake uses 5 large strawberries across 9 slices, so each slice holds about half a strawberry and 4.7g net carbs. Roasting concentrates the flavor, which is how so little fruit carries the entire cake.
Can I make a keto strawberry dessert?
Yes, and this keto strawberry cake is the one I make most. Roasted strawberry puree runs through both the batter and the cream cheese frosting, and each slice comes in at 4.7g net carbs. My keto strawberry shortcake is a lighter option when I want less cake.
I doubled the frosting because I like a thick layer at a party. Brought it to book club and the woman who always shows up with the real dessert asked whether the pink was food coloring or actually the berries! It’s the berries, which felt pretty good to say out loud. Mine did bake up a little dense in the center though, so I’ll pull it earlier next time. Thank you for this one! ❤️
That should clash and somehow it doesn’t. Almond has this thing where it makes the fruit taste more like itself. I’m trying it in this frosting next batch, Tanya.
so my aunt made this strawberry layer cake every July for her birthday, fresh berries, and I just stopped expecting to have it after going keto two years ago, not upset about it, just filed it under ‘that’s done now.’ roasted the strawberries for this yesterday and the smell that came out of the oven was so specific and so familiar that I stopped moving for a second, like being pulled somewhere. the cake itself is incredible but honestly it’s the roasting step that got me.
Strawberry cake was the one dessert I genuinely thought I was done with after going keto. The roasting step before pureeing does something to the flavor I wasn’t expecting (concentrates it in a way fresh strawberries in batter just don’t). Four stars only because I’d add a bit more sweetener to the frosting next time, but that’s personal preference. Glad this exists.
Every other keto strawberry cake I’ve tried uses extract or freeze-dried powder. Ends up tasting like strawberry candy. Roasting them first and pureeing into the batter is completely different. Actual concentrated fruit flavor. This one’s not even close.
The roasted strawberry puree is what makes this work. One note: wait until it’s fully chilled before frosting, not just room temp. Mine ran and I had to fridge it again.
My daughter watched me roast the strawberries and kept asking why I was cooking fruit. She tasted batter off the spatula, went very quiet for a second, then asked if she could lick the bowl. She’s not usually big on desserts. She’s already asked twice when I’m making it again. I had no idea roasting would do that to the flavor.
That quiet second right before the bowl ask is my favorite part. Roasting drives out the water and concentrates everything, which is why it actually tastes like strawberry instead of just being pink. She figured that out faster than most adults.
Made four keto strawberry cakes this year and none of them actually tasted like strawberry until this one. Turns out roasting the berries is what I’d been missing. Every other version just tasted like pink almond flour cake.
Made this on a Sunday and the day-ahead strawberry roast is worth doing. Puree had more depth by morning, concentrated in a way it didn’t when I used it right away. Sliced into nine, wrapped individually, held through Thursday. Frosting stayed put, almond base didn’t go gummy. 4.7g net carbs per slice, so it just fits. One note: I’d cut the frosting sweetener by a tablespoon next time. It got a bit sweet by day three.
Day-ahead roast makes a real difference, especially with fresh berries. And yeah, the sweetener creep is real. I go about a tablespoon under when I know the cake is sitting more than two days.
Wasn’t sure roasting the strawberries was worth it, but that’s where all the flavor is. Every keto strawberry cake I’ve made has that weird pink almond flour taste. This one actually tastes like strawberries.
My mom has been skeptical of my keto baking for two years. She takes a polite nibble and leaves it at that. Made this for her birthday last weekend and she stopped mid-conversation to say it tasted like an actual strawberry cake, not a ‘healthy version’ of one. That stopped me in my tracks a little. I think it’s the roasted strawberry step, that concentrated flavor is so different from using fresh berries in the batter. She wanted to know if she could keep the leftover slices, which told me more than any compliment she could have given.
Your mom asking to take the leftovers home is the whole review right there. And you nailed it — roasting concentrates those strawberries so much they don’t taste like a ‘healthy’ substitution anymore, they just taste like strawberries.
I almost used strawberry extract instead of roasting. Seemed like a lot of extra effort for a weeknight. Really glad I didn’t take that shortcut. The roasted strawberry flavor runs through the entire cake in a way that extract never would, and the frosting ends up with this deeper, slightly jammy taste that I’ve never gotten from other keto cakes. This one has replaced my go-to keto birthday cake.
ERROR ON INGREDIENT LIST!!
The ingredient list on the frosting calls for sugar free sweetener, just like on the cake batter mix. I bought all the ingredients at the store based on the ingredient list and had to go back out to buy POWDERED SUGAR- that’s frustrating so I’m letting others know.
