Low Carb Strawberry Chiffon Cake
Keto Chiffon Cake With Strawberry Mint Whipped Cream
A sugar-free strawberry chiffon cake that is low carb and made with normal ingredients? Yes, please! This recipe includes strawberries, but if you prefer a different fruit, you’re welcome to switch it up. Top your cake with strawberry mint whipped cream and everyone will thank you.
If you’ve seen my low carb souffle pancake recipe, this recipe is quite similar, except in cake form. One of the challenges with low carb baking is baking without traditional flour. The rising process and volume dramatically change and substitutions are just that, substitutions. So, I will preface this recipe by saying that the cake rises while baking but will fall and look similar to the above picture when cooled.
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Supplies you’ll need
For making this strawberry chiffon cake, you’ll need some sort of pan. I used a glass baking dish that was about 9″ across but you can use a cake pan, a spring-form pan, or even a square dish if you’d like. You just need some sort of dish to bake this in. Obviously, the outcome will vary based on your dish. My suggestion is for it to be about 3″ deep, if possible. I have a workaround. I don’t even have a pan that is 3″ deep.
For your parchment paper, cut the outline of the bottom of your pan. Also, cut a 3″ band to go around the pan. I ended up using 3 pieces of parchment to get that 3″ band to go all the way around. Spray the pan with your non-stick spray to act as something for the parchment to “stick” to.
I found that even though I didn’t have a high-walled cake pan, the parchment held the cake in during the baking process.
The biggest absolute for this recipe is separating your eggs and whipping the egg whites. Separate 6 eggs, place the yolks in a smaller bowl and in a larger bowl whip the egg whites using a mixer of some sort. I prefer my hand-held mixer but you can even use an old-school egg beater if you’d like. They work too, they just require a bit more effort.
Start whipping the egg whites on low and gradually increase the speed. Add 1 T of monk fruit sweetener (or another low carb sweetener) to the egg whites while you mix.
Stop whipping the egg whites when soft peaks form. If egg whites are over-whipped, the eggs begin to break down. You don’t want that to happen.
In your yolk bowl, add the almond flour, nut milk, the remaining monk fruit sweetener, vanilla, baking powder a pinch of salt. Mix thoroughly. Then add 1/3 of the whipped egg whites and mix that well. Add another 1/3 of the egg whites and gently fold it in using a spatula until it is mixed. Finally, add the remaining egg whites and fold that. It should be a fluffy cake batter.
Putting the Chiffon Cake Together
Preheat your oven to 300°F. This low temperature is necessary for a slow baking process to make sure the cake is cooked through, without burning.
In your prepared pan, gently scoop the cake batter into the pan. Pay careful attention to the parchment sides, to make sure the strips overlap and create a barrier between the pan and the cake.
Slice several strawberries to place in a design on top. I used two large strawberries and sliced them thinly for this. If you’d like to use a different fruit, absolutely go for it! Just know that the carb content in fruit varies, so if you’d like a low carb option, berries are low carb.
Bake your strawberry chiffon cake for 55-60 minutes (until a toothpick comes out clean). Be aware that the cake will rise a lot while baking. Don’t be alarmed when it deflates a lot when cooling.
Once the cake is fully baked, remove it from the oven then quickly remove it from the pan. I placed a large plate over the cake pan and used oven-safe gloves to flip the cake over. After removing the cake pan and the parchment, I used another large plate to flip it. You could cool it on a wire rack if you’d like.
For the topping
I took about 6 ounces of heavy whipping cream and 1 tsp monk fruit sweetener to make my own whipped cream. There are a variety of methods you can use. If you have an electric mixer, that may be the easiest. I have a nifty whipped cream maker from Pampered Chef and really love it. I found it to be a worthy purchase, we use the tool a lot!
To the whipped cream I added 1 minced strawberry and 2 minced mint leaves. Chop both the mint and strawberries them finely prior to adding them to the whipping cream. I added them prior to whipping, but you could also mix them in after you whip the cream. The strawberry mint flavor mixture was light and refreshing. If you don’t have fresh mint, don’t worry. If you’d like to try a different herb, basil would be a good option.
I hope you enjoy this cake with people you love. It would be perfect for tea or coffee time, for a birthday, for any day, or for a holiday. This is an easy cake with simple ingredients that will be sure to please.
Since this cake is primarily made of eggs, may I suggest you store any leftovers in the fridge? To serve again, you can serve it chilled or bring it to room temperature. Up to you. But the refrigerator will be your safest storage option.
For THM friends, this is an (S)
Strawberry Chiffon Cake
- 6 Eggs Separated
- nonstick spray
- 50 grams Almond flour (about 1/2 c + 1tbsp)
- 3 tbsp Monk Fruit Sweetener separated
- 1/4 cup unsweetened nut milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- pinch salt
- 2-4 Large Strawberries Thinly sliced
For Whipped Cream
- 4-6 oz Heavy whipping cream
- 2 fresh mint leaves minced
- 1 large strawberry minced
- 1 tsp monk fruit sweetener
- Preheat your oven to 300°F
- In two separate mixing bowls, separate egg whites and yolks.
- Add 1/3 of the whipped egg whites to the egg yolk mixture. Mix well.
- Add another 1/3 of the egg whites to the yolk mixture, fold in using a spatula.
- Finally, add the remaining egg whites and fold it in until combined. Don’t overmix it.
- Add the cake batter to the prepared dish.
- Top the batter by gently placing thinly sliced strawberries in a design on top. Use as many or as few strawberries as you’d like.
- Bake at 300°F for 55-60 minutes. Insert a toothpick and make sure it comes out clean before removing it from the oven.
- Remove from the cake from the pan immediately. Use oven-safe gloves to flip the cake onto a plate or wire rack.
- Allow to cool then serve with strawberry mint whipped cream. (Instructions below)
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More Yellow Glass Dish Recipes to Try
- Low Carb Pecan Cheddar Crackers
- Keto Toffee With Pecans
- Ham and Cheese Cloud Eggs
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- Keto Spice Cookies