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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


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


    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.


    • 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.


    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. 


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