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    Home » Recipes » Dessert

    Low Carb Strawberry Pound Cake

    by Oscar Chimenti, Last Modified: May 12, 2022 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    low carb strawberry pound cake on a cooling rack with fresh strawberries

    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 make it low carb and diabetes friendly. You might also like my Strawberry Cream Pie recipe.

    Strawberry pound cake on a cooling rack with fresh strawberries this recipe
    Jump To:
    • 🥘 Ingredient notes
    • 👨🏻‍🍳 Steps by step instructions
    • 🍴 More diabetic friendly dessert recipes
    • ⏲️ Tips and serving suggestions
    • 💭 Frequently asked questions
    • 🍽 Other recipes you may like
    • Low Carb Strawberry Pound Cake

    🥘 Ingredient notes

    photo of ingredients for recipe

    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.

    Mixing the sweetener and butter in the stand mixer

    STEP 2: add the cream cheese in chunks and mix until creamy

    adding cream cheese to the mix

    STEP 3: add the 6 eggs one at a time and then add the vanilla extract until combined

    adding eggs to the mix
    • 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.
    adding almond flour and baking powder to the mix

    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.

    adding batter to loaf pan

    STEP 6: for the glaze, using a whisk, mix the erythritol, coconut milk and vanilla in a medium bowl until mixed through.

    mixing the glaze in a medium bowl

    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.

    pound cake on cooling rack with fresh strawberries

    🍴 More diabetic friendly dessert recipes

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      Ninja Creami Moose Tracks Ice Cream (Sugar Free)
    • Maple protein coffee bites in a bowl lined with crumpled parchment paper next to a cup of coffee.
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    • cookies and cream ice cream in a small white bowl next to an ice cream scoop.
      Ninja Creami Oreo Ice Cream (Sugar Free)
    • Sugar free carrot cake next to a coffee mug, dessert plates and shredded carrots.
      Sugar Free Carrot Cake

    ⏲️ 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

    Why is it called a pound cake?

    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.

    What makes the pound cake so moist?

    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.

    Why is the glaze not very thick?

    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.

    How long does the low carb strawberry pound cake last?

    If stored in an airtight container or sealed on a plate with plastic wrap it will stay moist for up to 5 days.

    What can I substitute for erythritol?

    You can substitute with any sweetener you prefer but please ensure you change the amount used depending on the sweetener you choose.

    Is this cake good for diabetics or people following a low carb ketogenic diet?

    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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    pound cake on cooling rack
    pound cake on a cooling rack with 2 slices and full loaf

    Low Carb Strawberry Pound Cake

    Oscar
    deliciously rich pound cake that is moist and tender through every bite. Nobody will know it's a low carb, sugar free cake.
    5 from 33 votes
    Print Pin This Recipe
    Prep Time : 15 mins
    Cook Time : 1 hr 10 mins
    Total Time : 1 hr 25 mins
    Course : Dessert
    Cuisine : American
    Diet : Diabetic, Gluten Free
    Servings : 10 people
    Calories : 220

    Equipment

    • Stand Mixer
    • Hand Mixer
    • 9" Loaf Pan

    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 powdered sweetener
    • 3 tablespoon coconut milk
    • ½ teaspoon vanilla extract
    Get the New E-bookCheck out Low Carb Comfort Food!

    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.

    Notes

    4g net carbs per serving
    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
    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.
     
     

    This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

    Updates and Revisions

    If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

    Click here to add your own private notes.

    Nutritional Information

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Serving: 1slice | Calories: 220kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Fiber: 1g | Sugar: 2g
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      Recipe Rating




    1. ML

      September 13, 2021 at 2:21 pm

      5 stars
      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!

      Reply
      • Oscar Chimenti

        September 13, 2021 at 2:37 pm

        Thank you so much, glad you enjoyed it.

        Reply
    2. Elizabeth

      June 17, 2021 at 7:49 pm

      5 stars
      Absolutely delicious pound cake! Can’t believe it’s low carb. So good! Thanks for sharing!

      Reply
    3. Toni

      June 17, 2021 at 4:23 am

      5 stars
      This cake is so perfect! I love how moist and delish it is!! Yum!!

      Reply
    4. Kirby

      June 16, 2021 at 9:47 am

      5 stars
      This cake was SO good. I made it for my father who has type 2 diabetes and he loved it! Thank you for putting together such a thoughtful recipe!

      Reply
    5. Gloria

      June 16, 2021 at 8:49 am

      5 stars
      Fresh strawberry season is the best. I could eat this for breakfast, with my morning coffee. A great dessert to take to a bbq party.

      Reply
    6. Oscar Chimenti

      June 13, 2021 at 8:59 am

      5 stars
      This cake turned out super moist, delicious and was a bit hit in my house.

      Reply

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    I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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