Good morning, my lovelies.
Today I’m going to share a low carb and Keto recipe for strawberry crumb cake, but first I want to take a moment to revel in the glory of strawberries.
Fruit can be a contentious subject on a low carb diet, but there is a general consensus that berries are acceptable.
So you don’t need to worry about the Keto Police coming after you if you make this strawberry dessert. These berries fall right in the middle in terms of carbohydrate count, since their net carbs per cup are 9g. In contrast, blackberries have 6g and blueberries have 18g net carb per cup.
There are few things better than a bright red juicy strawberry when it is in season.
But, like tomatoes, you can almost never find flavorful strawberries in grocery stores. They are grown year round in commercial facilities, usually in California and Florida, but their natural season is a short window from April to June. That’s the best time to find them in farmer’s markets and grocery stores.
So what do you look for in a strawberry?
Color, number one. When strawberries are ripe, they are bright red and shiny. They should also be firm, dry and nicely plump (kind of like how I like my men). (Just kidding.) Steer clear of strawberries that are either too light or too dark, because they are either not ripe enough, or too ripe. Strawberries don’t ripen after you buy them, so what you see is what you get.
And so ends my lesson on the strengths and weakness of strawberries.
A shout out to my friends at Wiki-How for all this berry info. I feel like I learned a lot about strawberries this morning and I hope you did too. Now get out there and make some low carb strawberry crumb cake you crazy kids!
And leave the Keto Police for me to deal with.
Strawberry Crumb Cake [Low Carb & Keto]
This low carb and Keto strawberry crumb cake makes the perfect sugar-free breakfast or teatime snack. And each serving has just 8g net carbs.
- Prep Time: 10
- Cook Time: 24
- Total Time: 34 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
6 tablespoons unsalted butter, softened
1/4 cup Swerve or equivalent granulated sweetener*
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup super fine almond flour
1/3 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/4 cup heavy whipping cream
1/4 cup water
4 cups strawberries, fresh or frozen, cut into quarters
1/4 – 1/2 cup Swerve or equivalent granulated sweetener*
1/2 cup water
1 teaspoon xanthan gum
1/4 cup Swerve or equivalent granulated sweetener*
3/4 cup super fine almond flour
1/3 cup chopped pecans
3 tablespoons butter, melted
1. Pre-heat oven to 375 degrees F and liberally grease a 9 inch spring form pan.
2. Begin with the crumb cake ingredients. In a large bowl, with an electric mixer, cream together 6 tablespoons butter and 1/4 cup sweetener until light and fluffy.
3. Beat in eggs, one at a time and then add vanilla.
4. In a medium sized bowl, mix together salt, almond flour, coconut flour, baking powder and xanthan gum. Beat the dry ingredients into the wet. Then beat in water and cream.
5. The batter will be very thick. Pour batter into the spring form pan and smooth the top with a spatula.
6. Bake for 18-24 minutes until top is browned and a toothpick in the middle comes out clean.
7. As soon as the cake goes in the oven, you can make the strawberry filling. Add strawberries, water and sweetener to a medium sized sauce pan and bring to a boil over Medium High heat.
8 Simmer until strawberries are soft and partially broken down and the liquid has reduced, 6 minutes. If you are using frozen strawberries, then cook it for a few minutes more. Stir occasionally. Add the strawberries and liquid to a blender and blend until smooth. Return to the pan. Taste the strawberry filling for sweetness and add more sweetener if desired. Return filling to a simmer. Sprinkle xanthan gum over the filling and quickly whisk it in. Simmer for 2 minutes more, stirring constantly, until thickened. Pour the strawberry filling into a bowl and cool for at least 15 minutes before pouring it over the baked cake.
9. For the streusel topping, in a medium sized bowl, mix together 1/4 cup sweetener, 3/4 cup almond flour and 1/3 cup chopped pecans. Stir in melted butter until crumbs form.
10. Spoon the strawberry filling over the cooked crumb cake and smooth it from edge to edge. Crumble streusel on top.
11. Turn the heat up to broil, but leave the rack in the middle of the oven. Broil for 1-2 minutes until crumble topping is browned. Keep a very close eye on it because it will brown quickly.
12. Cool completely in the pan. Carefully remove the outer wall of the spring form pan and cut into 10 slices. You can leave the bottom part of the pan under the cake.
*This recipe uses a whole cup of Swerve, so make sure that you have enough before starting the first step. Each 12oz bag contains 1 1/2 cups.
- Serving Size: 1 slice
- Calories: 305
- Fat: 27
- Carbohydrates: 13
- Fiber: 5
- Protein: 7
Keywords: Low Carb Strawberry Crumb Cake, Keto Strawberry Crumb Cake, Sugar-Free Strawberry Crumb Cake
If you liked this low carb crumb cake, then you might like my recipes for Lemon Pound Cake, Mock Apple Coffee Cake or Toasted Almond Torte.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.13