This post is sponsored by O’MY Dairy Free Gelato, a brand I love. Thanks for supporting the brands that support Stem and Spoon!
This keto strawberry shortcake ice cream cake has all there is to love about the classic summertime treat, but in frozen form! A tender, keto vanilla cake layer is covered in sweet strawberry compote and topped with a creamy, dreamy, low-carb vanilla ice cream. And then more strawberry compote. Because we know what’s good for us. Best of all, it’s entirely dairy-free, gluten-free and low-carb… and you’d never even guess!
Talk about the perfect way to kick off summer. This keto ice cream cake is a yummy frozen treat that is sweet and fruity and simple to make. The strawberry compote is one way to make the most of strawberry season! And you can adjust the carb/sugar amount here based on your preference and macro needs- fewer strawberries will reduce the natural sugars, or go for it and pile on extra if you’re not counting carbs as closely.
about the dairy free gelato
Speaking of carbs and sugar, O’MY Dairy Free’s new vanilla gelato, My O’MY Vanilla, is perfect here, not only because it’s low sugar and dairy-free, but also because it is seriously one of the best keto frozen treats I’ve tried. It’s smooth and creamy with a rich vanilla flavor. Plus, their gelatos are made with real ingredients and one serving only contains 1 gram of sugar and 2 grams of net carbs. (They’re made with coconut cream so obviously I’m a fan!)
Here’s why you will love this keto strawberry shortcake ice cream cake:
- it’s easy to make and only requires one cake pan
- the ice cream layer is not icy or chalky- it adds the perfect amount of creaminess while still being dairy free!
- it is fruity and refreshing with a flavor that very closely resembles strawberry shortcake
With its simple, almond flour base, this cake is one of those treats that doesn’t require a long list of items or hard-to-source ingredients. Even if you’re new to keto or low-carb, this is a keto ice cream cake that is low effort, perfect for a hot summer day.
Here’s what you will need:
- almond flour (not almond meal)
- granulated monk fruit sweetener (like Lakanto)
- baking soda
- baking powder
- eggs, at room temperature
- coconut oil, melted and cooled slightly
- apple cider vinegar
- strawberries, sliced
- fresh lemon juice
- xanthan gum
- O’MY Dairy Free’s low-sugar vanilla gelato
- strawberries for topping (optional)
Tip: bring eggs to room temperature quickly by placing them in a bowl of warm water for about 5 minutes.
let’s make it!
I use an 8-inch square cake pan for this ice cream cake recipe, lined with parchment paper cut to have overhanging “wings” which help lift the entire ice cream cake out of the pan if desired. Make sure to read the recipe notes to get all the details for lining the pan. This technique skips the need to prepare the cake and the ice cream layer in two separate pans, then stack it. Instead, everything is layered into one baking pan then easily lifted out when it’s time to serve.
How to make it:
- Make the keto vanilla cake. Preheat the oven to 350°F and prepare the baking pan by lining it with parchment paper. I like to use small metal binder clips to secure the paper on each side. In a mixing bowl, combine the almond flour, monk fruit sweetener, baking powder, baking soda and salt. Add the wet ingredients, mix well to combine, then pour the batter into the cake pan and bake.
- Prepare the strawberries. While the cake is baking, make the strawberry compote. Cook the sliced strawberries with the lemon juice and monk fruit sweetener. They will break down, release their juices, and reduce. Cook about 10 minutes over medium to medium-low heat. Whisk in the xanthan gum- it will thicken the mixture. Pour it into a heat-safe bowl and cool to room temperature.
- Layer the ice cream cake. Once the cake has cooled, spread half of the strawberry compote on top of the cake and place it in the freezer for 1 hour. While that sets, let the vanilla gelato sit at room temperature to thaw out- about 30 minutes to 1 hour- until it’s easy to spread. Scoop both pints into a large mixing bowl and stir well, then spread it over the strawberry layer. Place the cake back in the freezer for at least 3 hours or overnight.
- Serve and enjoy! About one hour before serving, remove the cake from the freezer and spoon the remaining strawberry compote on top. Let the cake sit at room temperature for about 30 minutes to 1 hour, depending on how long it has been frozen. To serve, gently lift the cake out of the pan using the parchment paper wings, place on a cutting board and slice. Serve with fresh berries and/or coconut whipped cream.
tips and FAQs
- I love this keto strawberry shortcake ice cream cake because it’s versatile! Pile on extra compote, fresh berries, or even serve it with a dollop of homemade coconut whipped cream on top for the full strawberry shortcake effect.
- About the sweetener: I used Lakanto’s Monk Fruit Baking Sweetener for this strawberry ice cream cake recipe, which is a lot more fine (almost powdery) than their granulated product. However, it’s also a 1:1 sugar substitute so feel free to use whichever one you have- golden monk fruit or plain erythritol will work well too. If you’re using granulated allulose, I suggest adding an extra 1/4 cup to the cake since allulose is not as sweet.
- When thawing the vanilla gelato, make sure it only thaws out enough to easily scoop and spread. It shouldn’t be completely melted, just more workable.
There you have it, an easy keto strawberry shortcake-inspired treat that is delicious and refreshing for all those summer days ahead. I know we’ll be making this all season long.
p.s. Thank you for supporting sponsored work on the blog! O’MY Dairy Free’s low-sugar line also features two other flavors- Cake Walk and I Love Chocolate– and each one is so good, I do hope you try them out.
you might also love…
- Keto lemon pound cake, a sweet lemon loaf bread that is low-carb, dairy-free and so simple to make!
- These 3 must-try keto popsicle recipes will keep your freezer stocked all summer! They’re easy and kid-friendly and so fun to make.
- This strawberry basil margarita is a skinny margarita recipe that is extra refreshing, made with frozen berries and loads of fresh basil.
- Low-carb blueberry galettes with mint, a beautiful, fruity, low-carb pastry!
keto vanilla cake
- 1 cup almond flour
- 1/3 cup granulated monk fruit sweetener
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder, preferably aluminum-free
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 eggs (pasture-raised when possible), at room temperature
- 1/4 cup coconut oil, melted and slightly cooled
- 1/2 teaspoon apple cider vinegar (or lemon juice)
- 1 pound strawberries, sliced
- 1 tablespoon fresh lemon juice
- 4 tablespoons granulated monk fruit sweetener
- 1/2 teaspoon xanthan gum
ice cream layer
- 2 pints MY O'MY Vanilla gelato, a low-sugar and dairy-free gelato by O'MY Dairy Free
- optional toppings: fresh strawberries, low-carb coconut whipped cream
For the keto vanilla cake
- Preheat the oven to 350°F. Line a square, 8" cake pan with parchment paper, leaving overhang along the edges (see notes), and set it aside.
- In a mixing bowl, combine the almond flour, granulated monk fruit sweetener, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the vanilla, eggs, melted coconut oil, and apple cider vinegar. Pour the wet mixture into the dry ingredients and whisk until the cake batter is well combined.
- Pour the batter into the prepared baking pan. Bake for 11-14 minutes, or until the cake is golden on top and a tootpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes.
For the strawberry compote
- While the cake is baking, heat a saucepan over medium heat and place the sliced strawberries, lemon juice and monk fruit sweetener into the pan. Stir to combine.
- Cook the strawberries for about 10 minutes- they will break down, release their juices and reduce slightly. If the mixture comes to a rapid boil, turn the heat down to low and let it gently simmer.
- Whisk the xanthan gum into the compote. It will slightly thicken and will thicken even more once it is cooled.
- Pour the mixture into a heat-safe bowl and let it cool to room temperature.
Assemble the ice cream cake
- Once the cake cools, spread half of the strawberry compote on top and place the cake in the freezer for 1 hour to set. Reserve the remaining half of the strawberry compote in the refrigerator.
- Meanwhile, take the vanilla gelato out of the freezer and let it sit at room temperature for about 30 minutes. It should slightly thaw so it is more workable and easy to spread.
- Scoop both pints into a large bowl and stir it well. Pour all of the gelato onto the strawberry layer and spread it across the top to make an even ice cream layer. Place the cake back into the freezer for at least 3 hours or overnight.
- About 30 minutes to 1 hour before serving, remove the cake from the freezer. Spread the remaining strawberry compote on top and let the cake sit at room temperature to defrost (see notes).
- Gently lift the cake out of the pan using the parchment paper wings, place on a cutting board, and slice.
- Serve each slice with fresh strawberries and/or a dollop of homemade low-carb coconut whipped cream.
To line the pan, cut two rectangular strips of parchment paper, about 8" (or slightly smaller) in width. Set one in the pan, fitting it along the sides and bottom. Lay the second piece on top the opposite way, there should be overhang on each side. Secure the paper on each edge with a metal binder clip to prevent it from slipping. The extra paper will help you lift the entire cake out of the pan when it's set.
I've used Lakanto's Monk Fruit Baking Sweetener (which is powdery) as well as their Classic Granulated and Golden Sweetener. Plain eyrthritol will also work. If using granulated allulose, add about 1/4 cup extra.
When defrosting the gelato, keep an eye on it. It shouldn't melt too much, just enough to soften up the gelato and make it easy to stir with a spoon.
Make sure to allow the ice cream cake to defrost right before serving. I usually thaw it between 30 minutes to 1 hour, just until it is easy to slice.
Store leftover cake in the freezer for up to 2 months, covered tightly with plastic wrap.
This recipe is sponsored by O'MY Dairy Free Gelato.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 12gCholesterol: 41mgSodium: 21mgCarbohydrates: 14gNet Carbohydrates: 4.5gFiber: 3gSugar: 2.5gProtein: 3g
This nutritional information is approximate and is provided for convenience as a courtesy.