Keto Strawberry Yogurt Sheet Cake

If you have been looking for a simple cake that fits your low carb lifestyle, this keto strawberry yogurt sheet cake is a great one to try.

It is soft, a little tangy from the yogurt, and has real bits of strawberry in every slice.

The best part is that it stays keto friendly, so you can enjoy a sweet treat without worrying about extra carbs.

I made it in a sheet pan on purpose because it is easy to slice and share with a group.

Once you top it with the creamy frosting and let it chill, it tastes like a proper dessert you would find in a bakery.

Why You’ll Love This Recipe

Super Moist Texture – The Greek yogurt keeps every bite soft, tender, and moist without any dry crumbs.

Real Strawberry Flavor – Fresh diced strawberries plus strawberry extract give you bright, sweet berry taste in every slice.

Truly Keto Friendly – Almond and coconut flour keep the carbs low while giving the cake a lovely tender crumb.

Recipe Ingredients

For The Cake

• 1 3/4 cups Almond Flour
• 1/4 cup Coconut Flour
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 3 Large Eggs
• 2/3 cup Granulated Allulose
• 3/4 cup Full-Fat Plain Greek Yogurt
• 1/3 cup Avocado Oil
• 2 tsp Vanilla Extract
• 1/2 tsp Strawberry Extract
• 3/4 cup Finely Diced Strawberries

For The Frosting

• 4 oz Cream Cheese
• 1/4 cup Unsalted Butter
• 1/3 cup Powdered Allulose
• 1 tsp Vanilla Extract
• 2 tbsp Heavy Cream

How To Make

Step 1

Preheat the oven to 325°F. Grease an 8-inch square baking pan and line it with parchment.

Step 2

Whisk the almond flour, coconut flour, baking powder, and salt in a bowl.

Step 3

In a large bowl, whisk the eggs, allulose, Greek yogurt, avocado oil, vanilla extract, and strawberry extract until smooth.

Step 4

Stir in the dry ingredients, then fold in the diced strawberries. Spread the batter evenly in the pan.

Step 5

Bake for 30 to 36 minutes, until the center is set and the edges are lightly golden. Cool completely in the pan.

Step 6

Beat the cream cheese and butter until smooth. Beat in the powdered allulose, vanilla extract, and heavy cream until fluffy.

Step 7

Spread the frosting over the cooled cake and chill for 20 minutes before serving.

Tips

Measure Your Flours the Right Way

Coconut flour soaks up a lot of moisture, so even a little extra will dry out your cake. Spoon it into your measuring cup and level it off instead of scooping straight from the bag.

Do the same with the almond flour. Packing it down adds too much and leaves you with a dense, heavy result.

Prep the Strawberries So They Don’t Sink

Fresh strawberries hold a lot of water, so pat the diced pieces dry with a paper towel before folding them in. This keeps extra moisture out of the batter.

My favorite trick here is to toss the diced strawberries in a spoonful of the dry flour mix first. This helps them stay spread out instead of sinking to the bottom.

Use Room Temperature Eggs and Yogurt

Cold eggs and cold Greek yogurt don’t blend together smoothly and can leave you with a lumpy batter. Let them sit out for about 30 minutes before you start.

From my experience, room temperature ingredients mix into a silky batter that bakes more evenly too.

More Recipes

• Keto Strawberry Swirl Pound Cake
• Keto Strawberry Crunch Cake
• Keto Strawberry Swirl Blondies
• Keto Strawberry Crumble Bars
• Keto Strawberry Mousse

Frequently Asked Questions

What can I use if I do not have allulose?

You can swap in another granulated keto sweetener like a monk fruit and erythritol blend, using the same amount the recipe calls for.

Just know that allulose keeps the cake softer and browns more like real sugar, so other sweeteners may give you a firmer crumb and a slightly less golden top.