Preheat and Prep:

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and placing a piece of parchment paper at the bottom to facilitate easy release.

Mix the Dry Ingredients:

In a spacious bowl, whisk together the almond flour and baking powder until thoroughly combined, ensuring the baking powder is evenly mixed in.

Prepare the Wet Ingredients:

In another bowl, whisk together the eggs, melted coconut oil, vanilla extract, and the granulated sweetener of your choice until smooth and well-combined.

Combine and Fold:

Gradually add the wet ingredients to the dry ingredients, stirring until fully incorporated. The batter should be thick but smooth. Gently fold in the sliced strawberries, reserving a few for garnish if desired.

Bake the Cake:

Transfer the batter to the prepared cake pan, smoothing it out evenly. Place it in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully move it to a wire rack to cool completely.

Frost the Cake:

Once the cake has cooled, spread a generous layer of cream cheese frosting over the top. For an extra touch of freshness, garnish with additional sliced strawberries if desired.

Serve and Enjoy:

Slice and serve your delicious keto strawberry cake. Enjoy the light, fluffy texture and the burst of strawberry flavor with every bite!