Special occasions call for special treats. This pretty-in-pink Keto Strawberry Cake is a sweet way to celebrate those meaningful moments.
To me, baking is an act of love—and any special occasion is a golden opportunity to bake a beautiful cake. By now, my friends and family know that come birthdays, graduations, anniversaries, or just about any other moment worth celebrating, I will be showing up at their doorstep bearing edible gifts. And nine times out of ten, it’s cake. So, as you can imagine, when my sister recently announced that she was pregnant, I knew I had to make not just any cake, but a really memorable one. And since she was expecting a girl (and happens to love strawberries), of course it had to be a pink strawberry cake!
But what is one to do when it’s the middle of winter and strawberries are no longer in season? Simple—get a little help from strawberry extract, syrup, and a little food coloring! With its sweet aroma, tender crumb, and lovely pink frosting, this keto strawberry cake is as beautiful to behold as it is to enjoy. Sure, you could just slice and serve, but my advice? Do as we did and make the act of sharing it just as special. Present it on your prettiest plates with a big pot of tea, served in the prettiest teacups.
Dressing up your cake
With celebratory cakes such as this one, presentation is always important. It adds that special finishing touch that truly makes it shine on a cake stand. You could keep things simple and garnish this cake with fresh strawberries (if in season) and a few sprigs of mint for a dash of color, but in winter, I would also suggest sprinkling crushed, freeze-dried strawberries along the perimeter of the cake. You can also do the same with curls of dark chocolate.
Edible flowers (especially rose petals, in this case) can also add a beautiful touch to your cake. Just make sure they’re unsprayed and clearly marked as suitable for consumption! You can also experiment with things like keto-friendly edible glitter and sprinkles.
How do I store leftovers?
Leftover cake can be stored in an airtight container in the fridge for up to 5 days. For longer storage, flash-freeze the cake (whole or sliced) for 1 hour before double-wrapping it in plastic wrap and transferring it to a freezer-safe container. It will keep well in your freezer for up to 3 months. Thaw overnight in the fridge.
Similar recipes to try
If you’re looking for other cake recipes to mark those special moments, you’ve come to the right place! Our Keto Lemon Cake With Lemon Frosting is bright, zingy, and perfect for everything from celebrating the first day of spring to a friend’s birthday. Our rich and decadent Keto Chocolate Candy Bar Cake is especially popular with little ones or anyone who loves chocolate. And if that noteworthy occasion happens to take place in fall, go ahead and give this beautifully seasonal Spice Cake With Maple-Vanilla Frosting a try.
Keto Strawberry Cake
Ingredients
For The Cake:
- 2 cups almond flour
- 1/2 cup powdered monk fruit
- 1 1/2 teaspoons baking powder
- 3 eggs
- 3 tablespoons sugar-free strawberry syrup
- 1/2 teaspoon strawberry extract
- 8 tablespoons butter melted
- Pink food coloring gel
For The Frosting:
- 4 ounces cream cheese softened
- 4 ounces butter softened
- 1/2 cup powdered monk fruit
- 3/4 teaspoon strawberry extract
- Pink food coloring gel
Instructions
To Make The Cake:
- Preheat oven to 350°F. Grease a 7-inch springform pan with nonstick spray and line the bottom with a piece of parchment paper.
- In a large bowl or stand mixer, whisk the almond flour, monk fruit, and baking powder.
- Add the eggs, strawberry syrup, and strawberry extract. Mix until well combined.
- Add the butter and mix thoroughly, scraping the sides of the bowl if necessary.
- Transfer the batter to the prepared pan. Use a toothpick to swirl a few drops of the pink food coloring gel into the cake batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Place the cake on a wire rack and let it cool completely before unmolding and frosting.
To Make The Frosting:
- In a separate bowl, use a mixer to whip the cream cheese and butter together until fluffy.
- Add the powdered monk fruit and mix until fully combined.
- Add the extract and a few drops of the food coloring gel. Mix until combined and uniform in color.
- Once the cake has cooled, frost the cake. Use the back end of a spoon to swirl the frosting, if desired.
Leave a Comment