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–+ servings

Keto Strawberry Crunch Cake

This low carb and keto friendly strawberry crunch cake is a fruity, layered treat that delivers amazing flavor and texture in every slice.
Keto Strawberry Crunch Cake
Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 308 kcal
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Ingredients
  

For the Cake

  • 2 cups Almond Flour
  • 1/3 cup Coconut Flour
  • 3/4 cup Granulated Erythritol
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 5 large Eggs
  • 1/2 cup Butter, melted
  • 1/2 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1/4 cup Freeze-Dried Strawberries, crushed, plus more for crunch

For the Strawberry Cream Cheese Frosting

  • 8 oz Cream Cheese, softened
  • 1/4 cup Butter, softened
  • 1/3 cup Powdered Erythritol
  • 1/4 cup Freeze-Dried Strawberries, finely powdered
  • 1 tsp Vanilla Extract

For the Crunch Topping

  • 1/3 cup Freeze-Dried Strawberries, roughly crushed
  • 2 tbsp Almond Flour
  • 1 tbsp Melted Butter

Equipment

  • 8-inch round cake pans
  • wire racks

Instructions
 

  • Preheat the oven to 325F and grease two 8-inch round cake pans, lining the bottoms with parchment paper. Whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt in a large bowl.
  • In a separate bowl, whisk the eggs, melted butter, sour cream, and vanilla until smooth. Pour into the dry ingredients and stir until well combined. Gently fold in the crushed freeze-dried strawberries.
    Divide the batter evenly between the two pans and smooth the tops. Bake for 28 to 32 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  • Make the frosting by beating the cream cheese and softened butter together until fluffy, about 2 minutes. Add the powdered erythritol, powdered freeze-dried strawberries, and vanilla. Beat on medium-high for 2 minutes until light pink and creamy.
  • Make the crunch topping by mixing the roughly crushed freeze-dried strawberries with the almond flour and melted butter. Spread on a parchment-lined tray and bake at 300F for 5 to 6 minutes until just crisp. Let cool and break into small crunchy bits.
  • Place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.
  • Press the strawberry crunch topping generously over the top and gently around the sides of the cake. Refrigerate for at least 1 hour before slicing.

Nutrition

Serving: 1servingCalories: 308kcalCarbohydrates: 6gProtein: 8gFat: 28g
Keyword keto cake, low carb, strawberry crunch, sugar free dessert
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