Skillet Strawberry Cake
Prep time
Cook time
Total time
Guilt-free treat at its best! Gluten Free, Low Carb, Keto approved Adapted from "Easy Keto Breakfasts" by Carolyn Ketchum
Recipe type: Dessert
Serves: 8-10 servings
  • 1 Tablespoon coconut oil
  • ¾ cup coconut flour
  • ⅓ cup granulated Swerve erythritol sweetener
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 5 pastured eggs, large
  • ½ cup unsalted butter, melted (can replace with coconut oil to be dairy-free)
  • ½ cup coconut cream*
  • 3 Tablespoons water
  • 1 ½ teaspoons vanilla extract
  • ½ cup walnuts, chopped
  • ½ cup chocolate chips (Lily's brand to be low carb)
  • 2 cups fresh strawberries, sliced *you can also use canned Coconut Milk, just place the can upside down in the refrigerator overnight, and skim off the hardened top part once opened
  1. Grease a 10-inch cast-iron skillet well with the coconut oil.
  2. Pre-heat the oven to 350 degrees F (180 degrees C).
  3. Combine the coconut flour, erythritol sweetener, baking powder and salt in a large bowl, stir well.
  4. Add the eggs, melted butter (warm but not hot), coconut cream, water and vanilla extract and combine well.
  5. Carefully fold under ½ of the sliced strawberries, and all chocolate chips and walnuts.
  6. Spread the batter in the skillet, add the other half of the strawberries and evenly divide on top.
  7. Bake in a pre-heated oven for 40-50 minutes, until slightly browned and the center is wiggle free. No crumbs should be visible on a test stick.
  8. Allow to cool completely before serving. Serve as is, dusted with powdered erythritol or whipped coconut cream.
Recipe by Kirstin's Cancer Care at