Keto Strawberry Cake
A delightful low-carb dessert featuring layers of soft almond flour cake, vibrant strawberry filling, and luscious whipped cream frosting.
Ingredients
Cake Ingredients
- 2 cups Almond flour Star ingredient for low-carb texture.
- 1 cup Erythritol or monk fruit sweetener Sugar alternatives for sweetness.
- 1 tbsp Baking powder For a fluffy rise.
- 4 large Eggs Bind the ingredients together.
- 1 cup Unsweetened vanilla almond milk Adds moisture without many carbs.
- 2 cups Fresh strawberries Provide flavor and brightness.
- 1 cup Heavy cream For making the frosting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together almond flour, erythritol, and baking powder.
- In another bowl, beat the eggs and add almond milk, mixing well. Combine with the dry ingredients until fully mixed.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream until soft peaks form, then gradually mix in sweetener and vanilla extract.
- Once cool, place one cake layer on a serving dish, add a layer of strawberries, and top with frosting. Place the second layer on top and frost the entire cake, garnishing with more strawberries.
- Cut a slice and serve.
Notes
Ensure ingredients are at room temperature for an even batter. Be careful not to overmix. Store any leftover cake in an airtight container in the fridge for up to a week.