Skip to content
Strawberries and Cream Pound Cake

Strawberries and Cream Pound Cake

A delicious sweet treat, made to keto perfection!


Pound Cake Ingredients:

6 large eggs room temperature 

12 tbsp Kerri Gold butter, softened 

.35 oz freeze dried Strawberries 

1 tbsp baking powder 

3 cups almond flour

1/3 cup coconut flour

1/4 tsp salt

1/2 tsp Monkfruit sweetener

1 cup almond milk unsweetened 

1 tsp vanilla 

1 scoop TeamKeto Vanilla Meal Replacement 

1 scoop TeamKeto Vanilla C8 

1 scoop TeamKeto Strawberries and Cream Collagen 

Icing Ingredients:

1/3 cup powdered Monkfruit 

2 1/2 tbsp HWC 



Mix all dry ingredients in one bowl leaving out Strawberries.

In a separate bowl cream butter and Monkfruit, then add eggs and vanilla. Once combined slowly add in dry ingredients until well combined. Once done fold in Strawberries. 

Place batter in 9 inch greased bundt cake pan.

Place in oven at 325° for 50-55 minutes until golden brown.

Let cool for 30 minutes, remove from pan and let completely cool.

Make icing and pour over top.

Slice into even 16 slices.

Macros Per Serving: 284 calories, 25g fat, 9g Protein, 3g net carbs




Get 100+ of our best keto recipes, 6-Weeks of Daily Proven Meal Plans, and next-level coaching in our 6-Week TeamKeto Challenge.

Older Post
Newer Post


  • This is the absolute best keto cake I have ever made!

    Sandy Soto
  • Hi Amy! It’s 1/2 tsp (teaspoon).

  • For the monk fruit sweetener, what is the measurement? 1/2?

    Amy Rhodes

Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Added to cart