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Keto Strawberry Italian Cream Pound Cake
Alice

Keto Strawberry Italian Cream Pound Cake Recipe

This Keto Strawberry Italian Cream Pound Cake is moist, tender, and bursting with flavor. Low in carbs yet indulgent, it’s a dessert you can enjoy guilt-free. Perfect for brunch, post-workout treats, or family gatherings, it proves keto baking can truly shine.
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: Keto, Low-Carb
Calories: 326
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 1/2 cup heavy cream
  • 4 large eggs
  • 120 g powdered erythritol
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 200 g fresh strawberries chopped
  • Optional: 1/3 cup chopped pecans

Method
 

  1. Preheat oven to 325°F. Line a 9×5 loaf pan with parchment.
  2. Simmer strawberries with 1–2 tbsp erythritol and lemon juice; mash/blend slightly; cool.
  3. Whisk almond flour, coconut flour, baking powder, and salt.
  4. Beat butter and cream cheese until fluffy; add erythritol.
  5. Add eggs one at a time, then vanilla and lemon zest.
  6. Fold in dry ingredients alternately with heavy cream; add pecans if using.
  7. Spoon 2/3 batter into pan, swirl half strawberry compote, top with remaining batter and swirl remaining compote.
  8. Bake 50–60 minutes; tent foil if browning too fast.
  9. Cool 15 minutes, remove from pan, and chill at least 2 hours before slicing.