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).
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)
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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 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.
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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