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    Home » Gluten Free » Strawberry Lemonade Cake – Low Carb and Gluten-Free

    Published: Apr 25, 2014 · Modified: Apr 11, 2020 by Carolyn

    Strawberry Lemonade Cake – Low Carb and Gluten-Free

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    9.1K shares
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    A lemon-scented low carb, grain-free layer cake with the most delicious strawberry cream cheese frosting. This sugar-free creation will win over your harshest critics.

    Low Carb Strawberry Lemonade Layer Cake

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    Strawberry season is drawing closer and closer and I am so excited I can taste it. I can taste those sweet berries in my mind, freshly picked out of a sun-warmed New England field. I can smell the straw they put down around the beds, and hear the high-pitched lisping of little ones clamouring “I found one, Mummy. I found a big one!”. My own children come out of those fields weighing significantly more than they went into them, and I probably do too. Those pick-your-own strawberry farms must add a premium to the price per pound, knowing that people will eat their weight in berries before they ever fill up their green quart baskets. It’s hard to resist, there is nothing like a strawberry freshly picked and popped into one’s mouth.

    Low Carb Grain Free Layer Cake with Strawberry Frosting

    But we still have a few months to go and until then, I suffer through the big, less flavourful store bought berries. I don’t actually buy fresh berries in the off-season much, because they just don’t live up to that dreamy berry flavour in my mind. We do usually keep a big wholesale-club sized bag of frozen strawberries in the freezer because my husband is a smoothie man. The man loves his smoothies and his “strawbs”, as we call them. So if I am inclined to make a strawberry recipe in the middle of winter, I am likely to skip the fresh and grab a few of the frozen kind. And I was very much inclined to make this recipe. In fact, from the moment I saw it, I knew I had to make it.

    Sugar Free Low Carb Lemon Cake with Strawberry Cream Cheese Frosting

    This, my friends, is my healthy low carb take on a gorgeous Strawberry Lemonade Cake I saw on the cover of Southern Living while visiting my parents in Florida. I hadn’t even opened the magazine to look at the details, I just held it up to my husband and said “I am going to make this”. His response: “No arguments from me!”. And I knew just exactly how I would make it too. I did actually refer to the article to see how the frosting was made. As I had hoped, it was cream cheese-based so I knew I could easily replicate it in low carb form. And let me tell you, it’s the frosting that made the cake, without question. The cake itself was good, but the frosting was absolutely divine. It wasn’t overly sweet and the lemon juice and zest gave it the perfect tang. I could have easily eaten a bowl of the frosting all by itself.

    Low Carb Gluten-Free Strawberry Lemonade Cake

    Low Carb Strawberry Lemonade Cake

    A lemon-scented low carb, grain-free layer cake with the most delicious strawberry cream cheese frosting. This sugar-free creation will win over your harshest critics.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: strawberry lemonade cake
    Prep Time: 40 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 16 servings
    Calories: 328kcal

    Ingredients

    Cake:

    • 2 ½ cups almond flour
    • ⅓ cup coconut flour
    • ⅓ cup unflavoured whey protein powder
    • 1 tablespoon baking powder
    • ½ cup butter softened
    • ¾ cup granulated Swerve Sweetener
    • 2 tablespoon lemon zest
    • 2 teaspoon lemon extract
    • 5 large eggs room temperature
    • 1 cup unsweetened almond milk

    Frosting:

    • 8 oz cream cheese softened
    • ⅔ cup powdered Swerve Sweetener divided
    • 1 cup frozen strawberries thawed and chopped, juices reserved
    • OR 1 & ½ cups fresh strawberries chopped fine
    • 2 tablespoon fresh lemon juice
    • 1 tablespoon lemon zest
    • 1 ½ cups whipping cream

    Instructions

    Cake:

    • Preheat oven to 325F and grease three 9-inch cake pans well (line bottoms with parchment if you are worried about it sticking). You can also use 8-inch pans but your cakes will need to bake longer.
    • In a large bowl, whisk together almond flour, coconut flour, whey protein, and baking powder.
    • In another large bowl, beat butter until smooth. Beat in granulated sweetener, lemon zest, and lemon extract until well combined.
    • Beat in eggs, then half of almond flour mixture. Then beat in almond milk. Finally beat in remaining almond flour mixture.
    • Divide batter between prepared baking pans and smooth the top with a knife or offset spatula. Bake 25 to 30 minutes or until golden brown and firm to the touch.
    • Remove from oven and let cool in pan at least 10 minutes, before turning out onto a wire rack to cool completely.

    Frosting:

    • In a large bowl, beat cream cheese with ⅓ cup of the powdered sweetener until smooth. Beat in strawberries, lemon juice and lemon zest until combined.
    • In another large bowl, beat whipping cream with remaining sweetener until stiff peaks form. Fold carefully into cream cheese until combined.
    • To assemble the cake, place one layer on a serving platter and spread top with about ¼ of the frosting. Repeat with second and third layers, and then spread remaining frosting over sides of cake.
    • Refrigerate at least one hour before serving.
    Nutrition Facts
    Low Carb Strawberry Lemonade Cake
    Amount Per Serving (1 serving = 1/16th of cake)
    Calories 328 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Carbohydrates 7.9g3%
    Fiber 3.1g12%
    Protein 9g18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Cook’s Notes: Now, I will say that I recently bought some beautiful new round baking pans from USA Pans. They are amazingly non-stick but they are also 9 inches, instead of the old 8-inch pans I used to have. So my layers turned out lower and wider than I originally anticipated. In fact, I first only made enough batter for 2 layers and since I was bringing this to Easter brunch at some friends’ house, I felt it wouldn’t be enough. So I quickly whipped up batter for a 3rd layer. You could do this in 8-inch pans as well, but expect taller layers and longer baking time.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Shelly Sullivan says

      June 07, 2023 at 9:07 pm

      Hi can you use baking blend instead of thevabove flours ? if so how much would you suggest I try?

      thanks

      Reply
      • Carolyn says

        June 08, 2023 at 8:30 am

        What is baking blend?

        Reply
    2. Karen says

      May 10, 2023 at 2:40 pm

      5 stars
      If I don’t want to do a layer cake can this recipe also be made as a sheet cake?

      Reply
    3. Clara says

      August 11, 2019 at 2:33 pm

      Question? I see in the instruction that you have Cream of Tartar, Stevia Extract and Apple cider vinegar. they are not listed as part of the cake Ingredients. do we have to use them? also could i use Spender granulated Sweetener

      Reply
      • Carolyn says

        August 13, 2019 at 7:02 am

        Sorry about that. I updated the recipe to simplify it and forgot to fix the instructions.

        Reply
    4. Sandy says

      August 09, 2019 at 3:36 pm

      Planning to make this for my mom’s 80th birthday this weekend! Can’t wait to taste it!

      Reply
    5. Becky Hardin says

      July 21, 2019 at 6:06 am

      5 stars
      Such a perfect summertime cake! Everyone will love it when I serve it at my next get together. YUM!!

      Reply
    6. Julie says

      July 15, 2019 at 8:34 am

      5 stars
      I agree that there’s nothing better than popping those farm fresh berries into your mouth! This cake is amazing! Perfect for strawberry season and the combo of lemon and strawberry is divine!

      Reply
    7. Kara says

      July 15, 2019 at 8:25 am

      Strawberries and lemon is a perfect flavor combination for summer! The cake looks beautiful!!

      Reply
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