If you’re on a low-carb, low-sugar or keto diet, this keto chocolate strawberry cake is for you! This low carb and low sugar cake is made with keto chocolate sponge cake, loads of fresh diced strawberries and a strawberry-flavored keto buttercream! I’m using my favorite sugar replacement product – erythritol – for this easy and delicious recipe! This keto cake has absolutely NO after taste, making it perfect for any occasion and will be enjoyed even by those that aren’t on the keto diet! I used this granulated erythritol for the cake base and this powdered erythritol for the buttercream (affiliate links).
Watch My Keto Cake Video!
Watch my video recipe for step-by-step recipe instructions and watch me put together the cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!
Keto Chocolate Sponge Cake
I start this incredible keto cake off with a keto chocolate sponge cake! Making a keto cake means replacing the flour and sugar and avoiding milk, all of which have plenty of carbs. I decided to go with a sponge cake because the eggs give the cake more volume.
- Make sure to whisk the eggs for a good 5 minutes or more, until they’re fluffy and pale in color. In my traditional ‘Chocolate Sponge Cake’, I whisk together the eggs and sugar but sugar alcohols will prevent the eggs from getting fluffy and will make them go flat if added too early in the recipe.
- Sift the dry ingredients in small batches and fold gently but thoroughly after each addition.
- The baked layers will have a glossy sheen to them once they’re baked and will be more fragile than a regular cake. Allow the cake layers to cool and handle them carefully!
Keto Strawberry Buttercream
What I absolutely LOVE about erythritol is that it has just about zero aftertaste and the powdered version is simply amazing! This keto buttercream is made just like a traditional buttercream except with the powdered sugar replacement. Make sure to whisk the butter for a good 4 to 5 minutes before adding anything – get it really light and fluffy and almost white in color. I like to scrape down the sides of my mixing bowl a few times to make sure all the butter is whisked. Once you add in the powdered erythritol, use the lowest setting to get it incorporated! It’s extremely powdery and will go everywhere on a high speed! Once it’s mixed in, then whisk on high speed for 2 to 3 minutes until fluffy. Add the extract and sugar-free preserves very last and mix for a few seconds, just until combined!
Assembling the Strawberry Keto Cake!
- Allow the keto chocolate sponge cake to cool completely, then gently transfer it onto a decorating turntable or cake stand. The layers will be very fragile so handle them with care. If a layer splits, that’s perfectly fine; the buttercream will keep it together!
- Add a light layer of frosting, follow with a heaping amount of diced strawberries and garnish the cake with dollops of cream and more fresh berries.
- If desired, the cake layers may be lightly soaked with a sugar-free strawberry syrup, like the kind they use in coffee shops.
- Enjoy the cake within 3 days and keep it refrigerated when not serving. Allow the cake to warm to room temperature before enjoying.
Net Carbs Info
NET carbs for the entire cake is approximately 55 / 12 servings = 4.6 NET carbs per slice (Net carbs are calculated by adding all the carbohydrates in the recipe and subtracting the sugar alcohols and fiber)
Looking for more keto, low-carb and low-sugar recipes? Check out some of my other recipes!
- Keto Berries & Cream Roulade – simple keto sponge cake with whipped cream and berries!
- The Best Keto Recipes – a collection of low-carb, keto-friendly recipes – all in one spot!
- Keto Chocolate Mousse Cake – the most popular keto cake on my site!
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Chocolate Strawberry Keto Cake Recipe (video)
Keto Chocolate Sponge Cake:
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp coffee extract; optional
- 1 1/2 cups fine almond flour
- 1 cup granulated erythritol
- 1/3 cup dark cocoa powder
- 1 tsp baking powder
- 1/2 cup refined coconut oil, melted
Keto Strawberry Buttercream:
- 2 cups unsalted butter, softed
- 4 cups powdered erythritol
- 1 tsp strawberry emulsion or extract
- 2 tbsp sugar-free strawberry preserves
- red food coloring; optional
- 2 cups diced fresh strawberries, for filling
- 8 large strawberries, for garnish
- Prepare the keto chocolate sponge cake first. Preheat the oven to 350F/177C and prepare three, 8-inch cake pans by lining the bottom with parchment paper; leave the sides ungreased. Place the eggs into a mixer bowl and whisk on high speed for 4 to 6 minutes, until the eggs are fluffy, voluminous and pale in color. Add the vanilla and coffee extracts and whisk again for 30 seconds. In a separate bowl, combine the almond flour, erythritol, baking powder and cocoa powder. Sift the dry ingredients into the eggs in three small increments, folding gently but thoroughly after each addition. Watch my video recipe to see how it’s done. Add in the coconut oil last and very gently fold it into the batter for about 30 seconds; it does not need to be mixed in thoroughly.
- Divide the prepared cake batter evenly between the three pans; use a kitchen scale if desired. Use an offset spatula to spread the cake batter evenly to the edges. Bake the cake layers for 17 to 19 minutes, just until the cake batter is set; the top of the cake layers will be glossy and bubble. Remove the layers from the oven and onto a cooling rack to cool. After about 15 minutes, run a knife along the edges of the pans to release the cake layers, gently invert the cake, remove the parchment paper and allow to cool completely. The cake layers will be fragile; handle with care! If a layer splits, that’s perfectly fine; the buttercream will keep it together!
- Once the layers are cooled, prepare the strawberry keto buttercream. Place the softened butter into a mixer bowl and whisk on high speed for 4 to 5 minutes, until the butter is light, fluffy and almost white in color. Scrape down the sides of the mixing bowl often to ensure that all the butter gets whisked. Next, add in the powdered erythritol and mix it in on the lowest speed for about 1 minute, until incorporated. Once incorporated, turn the mixer up to high speed and continue whisking for another 2 to 3 minutes, until the buttercream is light and fluffy. Add the strawberry extract and sugar-free preserves last and whisk for up to 30 seconds, or until well combined. Transfer about 1 1/2 cups of the buttercream into a pastry bag tipped with a star tip; I used Ateco #847.
- To assemble the cake, spread a medium amount of buttercream onto the first layer and use an offset spatula to spread the buttercream evenly. Pipe a barrier ring of frosting along the edge of the cake layer, then add in 1 cup of the diced strawberries; the barrier will help keep the strawberries inside. Press the strawberries gently into the buttercream to keep them in place.
- Repeat the same process for the second cake layer and top with the last one. Frost the top and sides of the cake, spreading evenly with offset spatulas and cake spatulas. After applying a crumb coat, freeze or refrigerate the cake for at least 10 minutes, then add the final layer of frosting. Garnish the cake with dollops of the remaining buttercream and fresh strawberries. Keep the cake refrigerated for up to 3 days.