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Strawberry Crumb Cake [Low Carb & Keto]

A forkful of low carb keto strawberry crumb cake against a blue plate

5 from 3 reviews

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.

Scale

Ingredients

Crumb Cake:

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

Strawberry Filling:

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

Streusel Topping:

1/4 cup Swerve or equivalent granulated sweetener*

3/4 cup super fine almond flour

1/3 cup chopped pecans

3 tablespoons butter, melted

Instructions

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.  

Notes

*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.  

**If you take this cake to a party, make sure to clearly mark that it contains nuts.  Most people don’t expect a cake to use almond flour, so people with nut allergies might inadvertently eat it. 

Nutrition

Keywords: Low Carb Strawberry Crumb Cake, Keto Strawberry Crumb Cake, Sugar-Free Strawberry Crumb Cake