Keto Strawberry Drip Cake
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Isn’t she lovely? That’s what I think when I see this six-inch, triple layer strawberry drip cake. Sugar free, Gluten Free made with fresh strawberries, strawberry cream cheese frosting, with chocolate ganache, this is a perfect celebration cake.
Keto Strawberry Cake
Flavoring an almond flour based cake is not as easy as a white flour cake. However, using fresh strawberries that have been cooked down along with some strawberry extract and you will have that wonderful strawberry flavor.
Cook the Strawberries
For best results, use very ripe, The strawberries should be cooked with some sweetener, lemon juice and small amount of water. Cook low and slow until most of the liquid is evaporated. Add in a dash of strawberry extract. If you end up with too much liquid, pour some into a jar for another use. At this point, you have a strawberry jam that can be used as a cake filling.
The Chocolate Ganache Drip
Make sure your chocolate ganache is pourable. You should be able to drizzle with a spoon. You want to make sure it’s not too thin or too thick, so practicing over the a bowl is helpful till you get just the right viscosity.
You can apply in two ways:
- Drip chocolate ganache only around the edges of the cake, as seen below.
- Pour the chocolate ganache in the center of the cake so that the top is covered in chocolate.
Pin This
More Keto Strawberry Desserts You Might Like
Keto Strawberry Drip Cake (with Chocolate Ganache)
Ingredients
Strawberry Puree
- 1/4 cup Granulated Swerve or 1/3 cup allulose
- 1 tablespoon lemon juice
- 2 cups strawberries Can use frozen, defrosted
Cake Ingredients
Dry Ingredients
- 260 grams almond flour
- 28 grams coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup Swerve Granulated Sweetener
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
Chocolate Ganache
- 2/3 cup sugar free chocolate Chips
- 1/3 cup heavy cream
- dash sea salt
Instructions
- Prepare 3 six-inch cake pans with parchment on bottom and rub or spray oil around the sides.
Strawberry Puree
- Put strawberries, sweetener and lemon juice in pan with 1/2 cup water.
- Cook for 20-30 minutes on low until thickened and most liquid is cooked down. You can pour excess liquid out for another use.
- Put in blender and blend to make puree. Don't over-blend. Allow some of the strawberry texture to remain, more like a blended jam.
Strawberry Cake Instructions
- Mix all dry ingredients (not the sweetener) in a bowl. Whisk. Set aside.
- Beat eggs until frothy.
- Add sweetener.
- Stream in avocado oil.
- 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 207 degrees. You may need to cover with foil at around 25 minutes.
- Use an offset spatula to go around the sides of the cakes. Wait 15 minutes and then turn over onto a piece of cardboard. Place the cake pan back on top of the cake to finish cooling. The steam will keep the cake moist.
- Cool cakes completely before frosting.
- Once the cakes are completely cooled, trim off the tops so the cakes are even.
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
- To frost cakes, use a piping bag with a large round tip between layers. You can do a crumb coat or a naked cake (as pictured). If you do a crumb coat, put in refrigerator at least 20 minutes before applying more frosting. Make sure cake is chilled and ganache is chilled before pouring on. If the ganache is hot it will run out too fast. You will want the ganache to be pourable but not warm.
- Add In some strawberry extract, if needed.
Notes
Nutrition
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
