This Low Carb Strawberry Pound Cake has a deliciously rich flavour that is moist and tender through every bite. Nobody will know it's a low carb, sugar free cake.
The fresh strawberries in this cake make the flavours multiply tenfold than a normal pound cake. Using almond flour and erythritol makes it low carb and diabetes friendly. You might also like my Strawberry Cream Pie recipe.
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🥘 Ingredient notes
Made with fresh strawberries, cream cheese and almond flour this cake will give you all the feels of a "normal" pound cake. Topped with a glaze and shredded coconut brings this cake over the top delicious.
- Cream cheese: for that mild sweet taste and pleasant tang makes this pie feel like a cheesecake. I use a full fat cream cheese.
- Strawberries: fruity, sweet, and juicy, with a little bit of acidity perfect option to make this cake diabetic friendly and low carb.
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars. You can use other sweeteners if you prefer (see list of available low carb sweeteners on amazon).
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
👨🏻🍳 Steps by step instructions
How to make the Low Carb Strawberry Pound Cake
STEP 1: Using a stand mixer or a large bowl with a hand mixer, cream together the erythritol and butter.
STEP 2: add the cream cheese in chunks and mix until creamy
STEP 3: add the 6 eggs one at a time and then add the vanilla extract until combined
STEP 4: stop the mixer and scrape down the sides to make sure everything is fully incorporated. Then slowly add the almond flour and baking powder with the mixer on low/medium speed, onced mixed through increase speed to high for 1 minute. Scrape down the sides once again and then mix on high speed for another minute. At this point you can add the optional coconut extract if you wish to use it.
STEP 5: Fold in the chopped strawberries and place batter in an 9" well greased loaf pan. Bake at 350 °F for 60 minutes, turn the oven off and allow to sit in the oven for another 10 minutes. You will know it's ready when you poke the cake with a toothpick and it comes out clean. Times may vary according to your oven.
STEP 6: for the glaze, using a whisk, mix the erythritol, coconut milk and vanilla in a medium bowl until mixed through.
STEP 7: once cake is done, remove from the oven and allow to cool completely before removing from the load pan. Otherwise it may fall apart. Then brush on two coats of the glaze and sprinkle the top with unsweetened shredded coconut.
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⏲️ Tips and serving suggestions
- Storage: store in an airtight container or on a plate covered in plastic wrap in the refrigerator up to 5 days.
- Other ingredients: use other berries like raspberries or blackberries instead of strawberries while still keeping it low carb.
- Serving: this cake is goes well with a low carb sugar free ice cream, whipped cream or simply a warm beverage like coffee or tea.
- Baking: if you notice the middle of the cake is uncooked, this is due to oven temperatures being higher than suggested. Try lowering the temp in the oven to 250 and bake for another 10-15 minutes.
💭 Frequently asked questions
It originally got the name pound cake as it was made with a pound of flour, sugar, butter and eggs. Since we made this a low carb, diabetic version of the cake we use almond flour which changes the amount of all the ingredients.
The cream cheese and butter used in this recipe makes keeps the cake nice and moist while baking. The moisture from the strawberries also help to keep this cake moist.
The glaze is used to moisten the top of the cake and to act as a glue to help the shredded coconut adhere to the cake. It is more of a liquid glaze that will seap through the top crust to keep it moist.
If stored in an airtight container or sealed on a plate with plastic wrap it will stay moist for up to 5 days.
You can substitute with any sweetener you prefer but please ensure you change the amount used depending on the sweetener you choose.
A slice of cake is around 4g net carbs per serving and therefore should be suitable for diabetics or people following a low carb ketogenic diet. However, all foods affect people differently and you should monitor and check your blood sugars after consuming a slice of cake. I use a Fora 6 Connect blood glucose monitor to check my blood sugars.
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Recipe Card
Low Carb Strawberry Pound Cake
RECIPE VIDEO
Equipment
Ingredients
- 1 cup sweetener
- ¼ cup unsalted butter
- 6 large eggs
- 8 oz cream cheese
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking powder
- 200 g fresh chopped strawberries
- ¼ cup low carb sweetener
- 3 tablespoon coconut milk
- ½ teaspoon vanilla extract
Instructions
- Using a stand mixer or a large bowl with a hand mixer, cream together the erythritol and butter.
- Add the cream cheese in chunks and mix until creamy
- Add the 6 eggs one at a time and then add the vanilla extract until combined
- Stop the mixer and scrape down the sides to make sure everything is fully incorporated. Then slowly add the almond flour and baking powder with the mixer on low/medium speed, onced mixed through increase speed to high for 1 minute. Scrape down the sides once again and then mix on high speed for another minute. At this point you can add the optional coconut extract if you wish to use it.
- Fold in the chopped strawberries and place batter in an 9" well greased loaf pan. Bake at 350 °F for 60 minutes, turn the oven off and allow to sit in the oven for another 10 minutes. You will know it's ready when you poke the cake with a toothpick and it comes out clean. Times may vary according to your oven.
- For the glaze, using a whisk, mix the erythritol, coconut milk and vanilla in a medium bowl until mixed through.
- Once cake is done, remove from the oven and allow to cool completely before removing from the load pan. Otherwise it may fall apart. Then brush on two coats of the glaze and sprinkle the top with unsweetened shredded coconut.
- (Refer to the video instructions below if further clarification is needed)
Notes
- Storage: store in an airtight container or on a plate covered in plastic wrap in the refrigerator up to 5 days.
- Other ingredients: use other berries like raspberries or blackberries instead of strawberries while still keeping it low carb.
- Serving: this cake is goes well with a low carb sugar free ice cream, whipped cream or simply a warm beverage like coffee or tea.
- Baking: if you notice the middle of the cake is uncooked, this is due to oven temperatures being higher than suggested. Try lowering the temp in the oven to 250 and bake for another 10-15 minutes.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Ruth Davey Davey says
Can this cake be frozen?
Oscar Chimenti says
Sure. Freezing is a great way to preserve baked goods, and a pound cake can last up to three months in the freezer. Before freezing, make sure the cake has cooled completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When ready to enjoy, simply thaw the cake at room temperature for a few hours or overnight in the refrigerator.
ML says
This turned out great! I didn't make the glaze for the top as I didn't have powdered erythritol but it really didn't need it. I had it with some low carb whipped cream. The strawberries are key to the recipe. Don't leave them out!
Oscar Chimenti says
Thank you so much, glad you enjoyed it.