Keto Strawberry Cake with Roasted Strawberries

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Spring is here and and it’s time to roast strawberries and make the best keto strawberry cake possible. Roasted Strawberries go in both the cake the strawberry cream cheese frosting.

I first tested this recipe on my bakery clients and they love them. This keto strawberry cake recipe will make a one layer cake or a dozen cupcakes. You can double the recipe for a triple layer 8 inch keto strawberry cake when you’re celebrating.

I don’t use cupcake liners. I use tart baking cups found here. This is what I used in my bakery. They are easier to eat, easier to share. However, you can use the same recipe for 12 cupcakes.

In case you don’t know I teach keto baking classes and operate a keto home bakery. This means that I will bake the same recipe over and over again until the recipe is perfect. Having a home bakery has been a baking game changer, because I can get immediate feedback and see what recipes get re-ordered.

I sell small cakes, the size of a tart, which are easy to eat and cut into pieces, when you just want a small bite.

To date, the biggest keto bakery reorders include Texas sheet cake, and lemon with cream cheese  and these strawberry cakes.

What flour is best to make Keto Strawberry Cake

A combination of almond flour and coconut flour are used for a perfect texture. A strawberry cake has to be moist, but not dense. It should spring back and be just firm enough to hold a luscious strawberry cream cheese frosting.

Strawberry cake using fresh strawberries is tricky because strawberries have a high moisture content. That’s why you see recipes using flavored gelatin. I never do that always using fresh or frozen strawberries.

Even without a strawberry frosting, this cake has strawberry flavor, and that’s not easy to accomplish.

Keto Roasted Strawberry Cupcakes

Another challenge when making a grain free cake is to make sure to push flavor into alternative flours like almond and coconut flour. This is why I use roasted strawberries. The flavor is divine and the color of the cake is pink without food coloring.

Roasted strawberries will be turned into puree and used in both the cake and the strawberry frosting.

Keto Strawberry Cupcake

What Sweeteners do I use to make Keto Strawberry Cake?

How do I Roast Strawberries?

Roasting Frozen Strawberries: Because strawberry season has not arrived yet, I used organic frozen strawberries. I first defrosted them, sprinkled granulated Swerve and placed them on a baking sheet with parchment paper. Parchment is important to prevent the juice from sticking or burning. Bake at 375 degrees F. for 20 to 30 minutes until strawberries look soft, dark and caramelized, but not burned.

Roasting Fresh Strawberries: Cut in half, sprinkle with Swerve and proceed as above.

The roasted strawberries will be used for both the cake and frosting. You will need enough to get at least 1 1/3 cups puree.

How do you make strawberry cream cheese frosting?

I use Swerve Confectioner’s Sweetener. Strawberry cream cheese frosting is decadent and delicious. I recently took this to a party and the frosting was the star. This is not the frosting I use in the bakery, as I can’t use cream cheese. I use a strawberry buttercream for that.

I use equal amounts of butter and cream cheese along with strawberry puree. The key is making sure the butter is whipped for a full five minutes before adding in a warmed up cream cheese. The puree should also be at room temperature and added a little at a time, just until you think you have enough strawberry flavor.

You can make this recipe as a one layer cake.  Double  the recipe and make an 8 inch three layer cake or 9 inch double layer cake.

The strawberry frosting is also good on this chocolate cake.

Nutrition Value: Carbs: 4   Fiber: 3  Net Carbs 1   

More Keto Cakes

Keto Angel Food Cake

Keto German Chocolate Cake 

Keto Lemon Cake

Keto Coconut Cupcakes

Keto Chocolate Cake

Keto Shortcakes

Spinach Tiger Keto Bakery 

Print Recipe
4.29 from 7 votes

Keto Strawberry Cake

Made with roasted strawberries, this sugar free cake is delicious. Makes an ample one-layer cake or 12 cupcakes.
Prep Time20 mins
Cook Time35 mins
Course: Keto Cake
Cuisine: American
Keyword: keto strawberry cake
Servings: 12
Calories: 367kcal

Ingredients

Strawberry Puree

Cake Ingredients

    Dry Ingredients

    Wet Ingredients for Cake

    • 1/2 cup avocado oil or 4 ounces melted butter
    • 6 medium to large eggs
    • 60 grams sour cream
    • 1 cup strawberry puree
    • 1 teaspoon vanilla
    • 1 teaspoon strawberry extract if needed

    Strawberry Cream Cheese Frosting Ingredients

    • 12 tablespoons unsalted butter
    • 12 ounces cream cheese
    • 2 cups Swerve Confectioner's Sweetener
    • 1/3 cup strawberry puree
    • 1/2 teaspoon strawberry extract if needed

    Instructions

    Strawberry Puree

    • Assemble strawberries on sheet pan. Sprinkle with Swerve.
    • Roast at 350 degrees F. for about twenty minutes.
    • Once the roasted strawberries are cooled, put in blender and blend to make puree.

    Strawberry Cake Instructions

    • Mix all dry ingredients (not the sweetener) in a bowl. Whisk. Set aside.
    • Mix Sweetener with avocado oil.
    • Add eggs one at a time and mix each egg thoroughly.
    • Add sour cream, strawberry puree, extracts.
    • Add in dry ingredients and mix on low until just mixed.
    • If making a layer cake, bake at 350 degrees F. (180 C.) for 30-35 minutes, until interior middle reaches 210 degrees. You may need to cover with foil at around 25 minutes.
    • If making cupcakes, bake 20 minutes until interior middle reaches 210 degrees F.
    • If making mini cakes, bake 15 minutes.
    • Cool cake completely before frosting.

    Strawberry Cream Cheese Frosting

    • Butter and cream cheese both needs be soft. Cut into small pieces. You can microwave cream cheese for 10-15 seconds to soften it.
    • Whip butter until fluffy. Whip Cream cheese separately and mix both together.
    • Add Swerve Confectioner's Sweetener 1/2 cup at a time.
    • Make sure puree is at room temperature. (You can microwave a few seconds if need be).
    • Add puree a little at a time. Keep mixing until incorporated. You want it soft enough, but not runny.

    Assemble

    • Frosting can be smoothed on with an offset spatula or put into a piping bag and piped.
      Add a fresh strawberry to each as a garnish if desired.
    • Add In some strawberry extract, if needed.

    Notes

    You can make this recipe as a one layer cake, or double recipe and make an 8 inch three layer cake or 9 inch double layer cake. 

    Nutrition

    Serving: 1of 12 | Calories: 367kcal | Carbohydrates: 4g | Protein: 6g | Fat: 37g | Fiber: 3g

    Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

    If you love this recipe, please give it five stars. It means a lot. xoxo


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    14 Comments

    1. 5 stars
      No I only took it out at exactly 30 mins to text the temp. I have been brainstorming and I remember something different I did with the second batch. I toom the wet and poured it onto the dry and stirred till just combined. Instead of slowly adding the dry to the wet until just combined. Could that be why it fell?

      My other question is relating to the moistness. Did I not cook the puree down enough? When i finished baking per instructions I stuck it all in my nutribullet (including the clear pinkish liquid). Should i have omitted the clear pinkish liquid? Thanks for your help!

      1. I’m not sure what you mean by clear pinkish liquid. When you roast strawberries, the juice releases is usually very deep red. I just went into the recipe and reduced the puree (which is very roasted down) to 3/4 cup. This should make difference in being less moist. You still want to have thick batter. If batter seems way too thin, add a few tablespoons of coconut flour, one at a time, wait a few minutes. Coconut flour absorbs liquid.

        1. Perfect! I will try that! Thanks so mucb for your tips and time! Grace loved her smash cake 🙂

    2. I was thrilled to try this for my daughters strawberry themed birthday party. The first time i made them i halved the recipe to get the hang of it. I did it on a sheet pan to make five small rounds for her smash cake. The end product was very very moist despite it reaching 210 degrees in a 350 degree oven. The second attempt I made a full batch im cupcake tins with cupcake liners (it made 14). I filled them to the brim and I still got 14 cupcakes not 12. I realize they are smaller than your tart cups. But they all fell really bad after cooling. I didnt notive any falling with the sheet cake? What do I do?

    3. 4 stars
      Thank you for the recipe. I’m a food lover, and I would like to eat yummy and tasty foods. One of my friends if following keto, and, I think, this will be helpful for him.

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