Keto as a Way of Life
Keto Chocolate Strawberry Cake
Chocolate Strawberry Cake…
If you ask me, aside from “I love you” there aren’t three words that embody the same sentiment better. With Valentine’s Day right around the corner, I can’t think of a better recipe to share. After all, we love our readers and enjoy showing that love with food.
It’s our way of giving you a virtual hug.
Our keto cake has the best of all possible worlds too; Chocolate Cake and Strawberry Cake by themselves are amazing. But when you put them together, you get this chocolate covered strawberry flavor that would give the most well-behaved person naughty thoughts. The bonus here is that our Chocolate Strawberry Cake is gluten free, sugar free, low carb, and easy keto cake peasy.
Rebecca developed this cake based on an old school birthday cake recipe she had in her book. She used some of the principles for making it moist and yummy, but she experimented trading out carb-filled ingredients with keto friendly ones.
As always, she practically had to force me to taste test the cakes she made while experimenting. It’s always such a chore, tasting cake after delicious cake, but I’m willing to make that sacrifice for culinary perfection.
I hope you give this chocolate strawberry keto cake a try. Make it for the one you love for Valentine’s Day, or just make it for a Spring Gathering.
The fresh strawberry flavor shines in this cake, and the chocolate is the perfect, rich accompaniment. For a gluten free cake, it’s surprisingly moist and light.
You may think I’m a little biased, but I think Rebecca really knocked this one out of the park. We’re both excited to share the recipe!
Ingredients – Notes
Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.
Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.
We've tried a few different brands, and they're all good quality, but for the price, we like Blue Diamond. As I write this, it's $.28 cents/oz on Amazon versus $.52/oz for Anthony's and $.66/oz for Bob's Red Mill.
Made from coconut pulp after all the liquid has been removed to make coconut milk, coconut flour is a great low carb, glutten free alternative to wheat flour.
Coconut flour tends to absorb moisture well, and has a distinct coconut flavor, so it's used more as a binder and thickener in recipes rather than as the main portion of flour.
Using too much coconut flour in most recipes will result in a mealy texture, or a end product that is a bit too dry.
Critical to just about anything you're going to bake, this ingredient is a pantry main stay.
We use Bob's Red Mill becuase we trust the ingredients, and Bob's doesn't use aluminum in their baking powder.
If you've ever experienced a tinny flavor on the back end of a muffin or pastry, it's because of the aluminum in the baking powder.
Monkfruit is a wonderful, Keto-approved sweetener. Since we discovered it, we’ve started using it in everything that needs sweetness.
Monkfruit sweetener stands up well to the heat of baking, it tastes great and doesn’t have a bad aftertaste. It has no carbs, and actually contains a substance that is reported to help stabilize blood glucose levels.
Amazon is the most reasonably priced and convenient place we've found to purchase it.
Learn More About Sweeteners
Interested in learning a little more about sweeteners and where they rank for Keto?
We put together a handy chart of 55 sweeteners commonly used on the market today. The chart shows you which sweeteners are actually sugar, which ones are bad chemicals or natural, where they land on the Glycemic Index and more.
We also rank each sweetener on the list as Good, Bad, or Ugly for Keto.
Olive Nation Orange Emulsion
An emulsion is a vegetable gum base versus the alcohol base of an extract.
Flavors suspended in an alcohol base will become less prominant when cooked or baked.
Emulsions tend to retain more distinct flavors and that's important when you're balancing mulitple flavors in a recipe.
LorAnn Strawberry Bakery Emulsion
This strawberry emulsion smells and tastes like fresh strawberries.
It brings that sweet, one of a kind, flavor to any baked dish you make, and it makes an amazing strawberry frosting!
You can add it by itself to provide a strawberry flavor, or you can add with fresh strawberries to really highly that amazing berry flavor.
This is far superior to any strawberry extract we've ever used.
Why we use Emulsions Instead of Extracts
The main difference between the two is that an extract is made with alchohol and an emulsion is water or vegatable gum based.
The reasons for each have a lot to do with the way the flavor is extracted from the fruit of whatever substance you’re trying to get flavor from.
When baking, elmusions tend to lose less flavor during high heat than extracts do. Also, extracts tend to have a chemical-like or tinny flavor, especially if you use too much, or the alcohol doesn’t bake off.
With an emulsion, you just get pure flavor without losing any of the complexity or high notes that you might want from something like strawberries.
So, we use emulsions for our Chocolate Strawberry cake.
Without getting into the specific science of this product, just understand that it’s used in a lot of foods to stabilize texture.
For example, it makes gluten free baked goods a little fluffier and it helps make sauces a little thicker.
There are a lot of uses for xanthan gum, but we use it in our baking recipes for the ‘fluffy’ factor. Without it, they tend just to be a little flat and dense.
Note: Don’t overuse this ingredient, especially if you use it in a sauce or pudding. Too much will give your dish a weird, slimy texture. If you’ve ever used too many Chia Seeds in something, it’s like that
Recipe Instructions – Notes
The instructions written in the recipe below are easy to follow. If you’re familiar with baking a cake already, none of these should be unfamiliar to you.
But here are a couple helpful tips in case you need them.
- Let your cake cool before frosting it.
- When you add the confectioners monkfruit, do NOT mix too fast at first or you WILL make a big mess. I will also note on the confectioners monkfruit, it’s best to pour it through a mesh sieve or colander to break up any small clumps that may have formed in the bag. It does that sometimes. It’s easier to do it this way than to wait until the little clumps are in your mixing bowl, and you’re hunting for all the little buggers to break with a spoon.
Tools We Use to make our Chocolate Strawberry Keto Cake
KitchenAid Stand Mixer
By itself, a KitchenAid stand mixer is one of the best inventions since the beginning of the Industrial Revolution.
The ability to add attachments turns this gadget into a miracle worker.
We use Kitchen Aid Stand Mixer to make our own butter which is super easy! Also, we use ours whip up Keto cake batters, to grind meat for our own Keto-friendly sausage, and a ton of other kitchen tasks.
It's a multi-purpose powerhouse!
Every kitchen has at least a couple cake pans laying around or stuffed into a cabinet.
I'm listing these cake pans here because they are the ones we use. These are nice, heavy, durable pans that hold heat very well.
My favorite thing about this cake pan brand, though, is that it's made in the USA.
We've had ours for years now and we love them!
Thanks for Reading
We hope you enjoy this Keto Chocolate Strawberry Cake Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at firstname.lastname@example.org or join us on our Facebook Page where we share and discuss Keto recipes all the time.
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Low Carb Chocolate Strawberry Keto Cake
What says love more than chocolate and strawberries. They are the food of lovers, and we have the perfect low carb combination for those sweet treats.
For the Cakes
- 1 3/4 cups Almond Flour
- 3/4 cups Coconut Flour
- 1 cup Fresh Strawberries - puréed Approximately 1 pound of Strawberries
- 1/2 cup Cashew Milk
- 3/4 cup Kerry Gold Butter
- 2 cups Granulated Monkfruit
- 1 Pinch Pink Himalayan Salt
- 1 1/2 tbsp Baking Powder
- 9 large Eggs
- 1 tbsp Vanilla Extract
- 2 tbsp Strawberry Emulsion
- 1 tsp Orange Emulsion
- 2 tsp Red Food Coloring
- 1/2 tsp Xanthan Gum
For the Icing
Chocolate topping and Strawberries
- 6-8 Large Strawberries Washed & Dried Completely
- 8 oz Lily’s Chocolate Chips Sugar-free
- 1 cup Heavy Whipping Cream
Combine almond flour, baking powder, salt and Xanthan gum in a bowl. Stir until incorporated, then set aside.
In another bowl, mix together monkfruit, cashew milk, strawberry purée and butter. Heat in microwave until butter is just melted, not extremely hot. (Note: if it’s too hot, it will cook the eggs in the next step)
Add food coloring, vanilla, and eggs to the warm butter/milk mixture. Mix thoroughly.
Slowly pour wet mixture into the dry ingredients. Fold together until well incorporated.
Prepare 3 round cake pans by spraying the bottom and sides with non strick spray, then line the bottom of the pan with parchment paper. Add a bit more non stick spray on top of the paper as well.
Split cake batter between the three prepared pans (roughly 2 1/2 cups per pan).
Bake 20-25minutes until a toothpick test comes back clean. The cakes will be fluffy and slightly spongy to the touch.
Let the cakes sit in the pans for 10-15 minutes to set up before turning them out onto a cooling rack.
Let cool completely before frosting.
Cream Cheese Frosting
Cream together room temperature butter and cream cheese until well combined.
Slowly add confectioners Monk Fruit sweetener until incorporated.
Add heavy whipping cream, strawberries and Vanilla. Mix thoroughly.
Melt chocolate in microwave. Allow to cool and pour into icing mixture until we’ll incorporated.
Ice cake once layers are completely cool.
Chocolate covered strawberries and topping
Put chocolate chips and heavy whipping cream in microwave safe bowl. Heat in 30 second increments until chocolate chips are melted. Stir to incorporate the heavy whipping cream to form a ganache.
Dip strawberries in chocolate and roll in topping if desired (see recipe notes for topping ideas). Then place on wax paper to cool.
You’ll have roughly a cup left of chocolate ganache after coating your strawberries. Pour remaining ganache directly over top of the cake and let it run down the sides for a cool, chocolate coated look.
Place chocolate covered strawberries on top of ganache once chocolate is set.
Optional: Toppings for chocolate-covered strawberries can include cocoa nibs, chopped nuts, shredded coconut, etc.
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