Keto Strawberry Cake Recipe
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
For the Cakes
- 1 ½ cups Almond Flour
- 2 tablespoon Coconut Flour
- 2 tablespoon Low Carb Sugar Substitute
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 4 tablespoon Unsalted Butter melted
- 2 large Eggs
- 1 teaspoon Vanilla Extract
For the Strawberry Filling
- 1 cup Sliced Strawberries
- ½ cup Heavy Cream
- 1 tablespoon Low Carb Sugar Substitute
For the Garnish (Optional)
- 1 cup Heavy Cream
- 1 tablespoon Low Carb Sugar Substitute
- Fresh Strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with baking paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined and a dough forms.
- Divide the dough on the baking sheet into four equal small round discs, about ½ inch thick each.
- Bake in the preheated oven for 12-15 minutes or until the cakes are golden and firm to the touch.
- While the cakes are baking, prepare the strawberry filling. Whip the heavy cream with the Erythritol until stiff peaks form. Fold in the sliced strawberries. Let it sit in the refrigerator to chill and macerate while the cakes cool.
- In a separate bowl, prepare the whipped cream for the garnish. Whip the heavy cream and the Erythritol until stiff peaks form.
- To assemble the strawberry cake, once the cakes have cooled, start by placing a cake on a plate. Spoon some of the strawberry filling onto the cake and continue layering the cake and filling. Place the final cake and add dollops of whipped cream.
- Garnish with more fresh strawberries on top.
Makes 4
Nutrition
Serving: 1slice (8 per recipe)Calories: 282Fat: 19.1gProtein: 5.8gTotal Carbs: 7.8gNet Carbs: 6gFiber: 1.8gSugar: 2.9g