A moist low carb chocolate cake made of almond flour and coconut flour filled with strawberries and whipped cream. Make this beautiful ketogenic recipe dairy free by using whipped coconut cream.
This low carb chocolate dessert is very easy to make dairy-free. Since, the chocolate cake is already dairy-free, substitute the whipped cream with Whipped Coconut Cream for an all dairy-free version.
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There's something wonderful about the combination of chocolate, strawberries, and cream. I know it's a combination my family loves. Every year we eagerly wait for the strawberry stand near our house to open - that's where we buy the freshest strawberries. Occasionally, the local grocery store and Costco sell nice strawberries, too.
Since it's almost strawberry season I've taken the opportunity to update the photos of some older posts that include strawberries. The most recent strawberry dessert I updated being the low carb strawberry shortcake dessert I re-posted last week. It, too, features a super moist cake topped with strawberries and cream.
If you're as crazy about classic dessert combinations as I am, then you will love this low carb chocolate cake with strawberries and whipped cream. The chocolate cake is a recipe I made for years when my family was dairy free, gluten free and low carb. It is heavily adapted from a recipe in Elana Amsterdam's Gluten Free Almond Flour Cookbook, but you'd be far pressed to see any similarity!
Made from gluten free almond flour and coconut flour, this low carb cake calls for coconut milk as both the liquid and the fat in the recipe. The full fat coconut milk provides nice moisture and the subtle sweetness of coconut. The chocolate cake is moist and dense making this a substantial dessert. I suggest letting the dessert sit out for 20-30 minutes before enjoying, so the fats in the cake have some time to warm up.
Since the cake is already dairy free, if someone needs dairy free whipped topping, use two 13.5 ounce cans of coconut milk and follow the procedure for How To Make Whipped Coconut Cream.
Low Carb Chocolate Cake with Strawberries and Whipped Cream is 8 net carbs per serving
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Low Carb Chocolate Cake with Strawberries and Cream
Ingredients
Chocolate Cake
- 2 cups almond flour
- ½ cup coconut flour
- ½ cup low carb sugar
- ½ cup cocoa powder, sift before measuring
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- 1 cup coconut milk (full fat)
- 1 teaspoon stevia glycerite
- 1 tablespoon vanilla
- 1 tablespoon vinegar
Stabilized Whipped Cream
- 10 ounces heavy whipping cream
- 3 tablespoons low carb powdered sugar
- â…› teaspoon xanthan gum
- ***for dairy free whip the chilled coconut cream from 2 cans (13.5 ounces) of full fat coconut milk
- 10 ounces strawberries, sliced thickly
Instructions
- Preparation: Preheat the oven to 350 and position the rack to the lower third of the oven. Spray an 8 x 8 round pan with baking spray. Cut a piece of parchment to fit into the bottom of the pan.
- Method: Measure the dry ingredients for the cake into a medium bowl and whisk to break up any lumps. Add the coconut milk, eggs, vanilla, stevia glycerite and vinegar. Mix thoroughly with a hand mixer and then immediately spread the mixture gently into the prepared baking dish. It will be thick like brownie batter.
- Baking Instructions: Put the chocolate cake into the oven and turn the heat to 400 degrees for 5 minutes. This gets the batter rising. Then turn it back down to 350 for 20-30 minutes depending on your oven. When done, the top will spring back when lightly pressed with a finger, but will sound just a little bit moist. Remove from the oven and cover with a clean tea towel until completely cool. This ensures that the chocolate cake will be really moist.
- Whipped Cream: When ready to assemble the cake, whip the cream with the powdered sweetener until soft peaks form and then add a pinch of salt, â…› a teaspoon of xanthan gum. Whip until firm and stable. The whipped cream should hold the tracks the beater left in the bowl and be real thick. It will hold on to a spoon when flipped upside down. Refrigerate.
- Strawberries: Wash the strawberries, hull, and slice thickly.
- Assembly: Run a sharp thin knife around the sides of the cake pan and flip the cake out of the pan. Flip the cake right side up and slice in half, horizontally. Add ¾ of the whipped cream to the middle of the cake and spread to the edges with a spoon. Add ½ - ¾ of the strawberries to the middle of the cake. Add the remaining whipped cream to the top of the cake and top with the remaining strawberries. Cut and serve.
Notes
Nutrition
cherrib
The recipe is missing. The recipe for the strawberry shortcake is here instead.
Kim Hardesty
The problem has be corrected. Thank you for bringing it to my attention, Cherri! -Kim
Angel
I sifted just a little swerve confectioners sugar on the to and added coconut flakes and it was amazing!
Erica B
Kim, I used this cake recipe for a birthday cake last week. Doubled the recipe and added just a little whey protein to keep the rise and make it slightly less dense. Made a nice, large 9x13 cake and frosted with a keto chocolate buttercream. It was great! I even fooled three incredibly picky pre-teens with it. I could hardly believe it. Thank you so much. I've noticed several of your cakes call for cream or coconut milk in lieu of solid fat, and I think that's absolutely ingenious! It makes the finished product softer and more cakey.
Also, your psyllium and flax bread recipe...fantastic! It was my first time working with psyllium, and it was a 100% success! Thank you for the specific instructions and guidance. After reading all the comments, I added 12g whey protein and a little sweetener, and baked it freeform on a sheet pan for 100 minutes, really until the thermometer came out dry. I also used reconstituted powdered egg whites. The result: no falling, no huge pockets, no underbaked wetness. Absolutely excellent bread, like an artisan loaf with a slightly different texture. Can't wait for my husband to try it when he gets home. (Incidentally, I used NOW psyllium, and my bread is not purple.)
Sorry for the long comment, but your blog is quickly becoming my favorite for successful, dependable recipes, and I want to thank you again and let you know that we appreciate your thoughtfulness and hard work.
Kim
Erica, I'm thrilled that your cake was well received by everyone - even the teenagers! I used the coconut milk initially because we were dairy free for a while to see if it was affecting my kiddo. The coconut milk ads loads of moisture. I'll have to try adding the whey protein powder and baking on a sheet pan as you suggest next time! And, I'm happy your bread isn't purple! Lol. Thank you so much for taking the time to come back and let me know how your recipe turned out as well as share some tweaks and tips. Have a wonderful week. -Kim
Tanya
I’m allergic to coconut, what else can you use in place of it
Kim
You can use more almond flour, but the texture will be different. You can also swap heavy cream for the coconut cream. As I haven't tested this recipe with the changes, I'm not sure how it will turn out. I'm posting a great all almond flour cake recipe in a week or two. -Kim
Marisa
Hi! I see that it was mentioned it's 327 for a serving (10 servings) is that for just a single cake layer/slice plus toppings? Or is it for what you made in the picture? Just seems like alot calories for a little sliver.
Kim
Hi Marisa. Yes, that is the calories per slice with whipped cream and strawberries. The cake is made of almonds, coconut flour, walnuts, eggs and full fat coconut milk. The filling is whipped cream. Low carb diets are high fat, moderate protein diets so ingredients are nutrient dense and contain a lot of fat/protein. This cake is very filling, so a small piece is enough to satisfy. -Kim
Kim
Made this today, I didn’t have coconut milk so used half cup canola oil and half cup natural yoghurt, turned out amazing, thank you for the great recipes.
Kim
What a great sub, Kim. I bet the cake was nice and moist. -Kim
Allison
Hi. How many net carbs would this have if I didn't use the cream or strawberries?
Kim
Hi Allison. I don't have those counts for you at the moment - I have a very busy day with my kids and appointments. Can you have walnuts? I have a wonderful chocolate walnut cake recipe if you don't want the strawberries and cream. I have found that typing recipes into fatsecret.com gives me very accurate carb counts on recipes. This may help until I can get out my old computer and find my cookbook program. -Kim
Lina
The full fat coconut milk in the cake, is that from the can? Do i harden it first?
Kim
Hi Lina. You don't have to harden it. Just shake the can well and use as is. -Kim
Cria
No fresh strawberries in our area, will this work as well with frozen strawberries?
Kim
I don't know, Cria, I only used fresh in this recipe. You could make a chunky strawberry sauce with the strawberries or use frozen blueberries, too. I all have a recipe for blueberry topping that would work. If you aren't low carb, you may use any fresh fruit in season. Enjoy the cake. -Kim
Mel
For the cake recipe, can unsweetened almond be substituted for the full fat coconut milk?
Kim
Hi Mel, great question. The coconut milk serves as the fat and the liquid in the recipe. I can't guarantee the results with almond milk. You can probably sub half heavy cream and half almond milk. That might work. -Kim
anita
i want to make this cake what if I don't have Stevia Glycerite what can I use in place or it or can I leave it out. I am going to be using erythritol.
Kim
Hi Anita. You can use more erythritol to taste. If you have some liquid stevia you could use that to bump up sweetness. Enjoy the recipe. -Kim
Karly
YUUUUM! I am all about the strawberry desserts in the summer, and I love that this recipe gets a healthy dose of chocolate in there too. :) Can't wait to try!
Kim
Thanks so much, Karly. Enjoy your day. -Kim
Sophia
Just used this recipe for low carb hostess-inspired chocolate cupcakes with cream filling (minus the strawberries). AWESOME. I used half special dark and half regular cocoa powder and added a little extra sukrin, but otherwise kept it all the same. LOVE this stabilized cream.
As usual, when I want a keto cake recipe, I come to your blog. No one else gets texture like you do!
Kim
Sophia, they sound absolutely delicious! The stabilized cream is so useful. I love it, too. Thank you for the nice compliment on the cakes and I hope you have a wonderful day. -Kim
Nancy
Just wanted to check to see if the carb count shown is for the entire cake for a single serving. If it is for a single serving, how many servings per cake?
The cake looks so good!
Kim
Hi Nancy, great question. The cake serves 10 and each serving is 8 net carbs. Strawberries have natural sugars, so that's where the extra carbs are coming from. It's a nice treat for strawberry season. -Kim
jackie m
how do you sign up for your newsletter? I must be blind, but I can't figure out where to do this...
Kim
Hi Jackie. I can sign you up by hand. -Kim
Adina
What a beautiful cake, Kim, strawberries and chocolate are indeed a great combination. I recently had coconut cream myself for the first time and I loved it. I would like to try it in a cake like yours as well.
Kim
Hello Adina. Thank you so much for your lovely comment. Whipped coconut cream is so beautiful. I just love it. Have a wonderful weekend. -Kim
allison
Just so beautiful! Perfect for when strawberries are in season!
Kim
Thanks so much, Allison! -Kim
sophie
For the 1 cup (237 ml) coconut milk (full fat from a can), do we mix the thick part into the water or just use the thick part?
Thanks!
Kim
Hi Sophie, thanks for your question. When I first answered your question, I misunderstood you. You were asking about the cake and not about making whipped coconut cream. I am so sorry!
Yes, yes, yes. In making the cake, you want the water from the can mixed into the coconut cream. I am so sorry and hope my earlier reply did not wreck your dessert. If I did steer you wrong, please try it again. I apologize profusely.
Very Sincerely,
-Kim
Thalia @ butter and brioche
Who knew that cake could get so healthy?! Love it!
Kim
Thanks, Thalia!
Carolyn
This is tremendous! You are a girl after my own heart with these elaborate creations :) Scheduled to share on Low Carb Test Kitchen Facebook page.
Kim
Oh, wow! Thanks, Carolyn. I super appreciate your kind words! -Kim
Nita Charlene Kullback
I going crazy trying to figure out which one to make first. Thank you sooooo much for posting them. Being a Diabetic i was really, really missing pie and cake. Thanks again. Charlene
Kim
Thanks Nita! Just remember that it's more practical to slice the cake in half horizontally so there are only two layers instead of 4! Enjoy! -Kim