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Keto Double Strawberry Cake

Keto Double Strawberry Cake

Keto Double Strawberry Cake: A Low-Carb Delight

Source

Ingredients:

480
ml
almond flour
120
ml
coconut flour
120
ml
keto-friendly sweetener (e.g., erythritol or monk fruit)
120
ml
unsalted butter, melted
4
item
large eggs
240
ml
almond milk (or other low-carb milk)
2
tsp
vanilla extract
2
tsp
baking powder
0.25
tsp
salt
240
ml
fresh strawberries, finely chopped (for batter)
120
ml
fresh strawberries, pureed
60
ml
keto-friendly sweetener
1
tbsp
lemon juice
8
oz
cream cheese, softened
120
ml
unsalted butter, softened
120
ml
keto-friendly sweetener
1
tsp
vanilla extract
2
tbsp
fresh strawberries, finely chopped

Instructions:

Preheat your 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, coconut flour, sweetener, baking powder, and salt.
In another bowl, combine melted butter, eggs, almond milk, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped strawberries.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Strawberry Filling: In a small saucepan, combine pureed strawberries, sweetener, and lemon juice. Cook over medium heat until the mixture thickens, about 5-7 minutes. Let it cool completely.
Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sweetener and vanilla extract, beating until well combined.
Gently fold in the finely chopped strawberries.
Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top.
Place the second cake layer on top of the filling.
Frost the top and sides of the cake with the strawberry cream cheese frosting. Garnish with additional strawberries if desired.

480
ml
almond flour
120
ml
coconut flour
120
ml
keto-friendly sweetener (e.g., erythritol or monk fruit)
120
ml
unsalted butter, melted
4
item
large eggs
240
ml
almond milk (or other low-carb milk)
2
tsp
vanilla extract
2
tsp
baking powder
0.25
tsp
salt
240
ml
fresh strawberries, finely chopped (for batter)
120
ml
fresh strawberries, pureed
60
ml
keto-friendly sweetener
1
tbsp
lemon juice
8
oz
cream cheese, softened
120
ml
unsalted butter, softened
120
ml
keto-friendly sweetener
1
tsp
vanilla extract
2
tbsp
fresh strawberries, finely chopped

Preheat your 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, coconut flour, sweetener, baking powder, and salt.

In another bowl, combine melted butter, eggs, almond milk, and vanilla extract. Mix well.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped strawberries.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Strawberry Filling: In a small saucepan, combine pureed strawberries, sweetener, and lemon juice. Cook over medium heat until the mixture thickens, about 5-7 minutes. Let it cool completely.

Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sweetener and vanilla extract, beating until well combined.

Gently fold in the finely chopped strawberries.

Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top.

Place the second cake layer on top of the filling.

Frost the top and sides of the cake with the strawberry cream cheese frosting. Garnish with additional strawberries if desired.