Indulge in a delicious and keto-friendly treat with this delightful Keto Strawberry Cake. Made with almond flour, eggs, erythritol, and fresh strawberries, this cake is both moist and flavorful while being low in carbs. Topped with a luscious strawberry chia seed jam and a fluffy whipped cream, this cake is the perfect dessert for those following a ketogenic lifestyle or anyone looking for a healthier alternative to traditional cakes.
INGREDIENTS:
Cake Ingredients:
- 2/3 cup Almond Flour
- 1/2 cup Butter
- 1 scoop Unflavored Protein Powder
- 3 large Eggs
- 1/3 cup Erythritol
- 1 tsp. Vanilla Extract
- 1/4 tsp. Salt
- 1/4 tsp. Liquid Stevia
- 2 tbsp. Psyllium Husk
- 1/2 tsp. Baking Powder
Filling/Topping Ingredients:
- 3.5 oz. Strawberries
- 1/4 cup Strawberry Chia Seed Jam
- 1/2 cup Heavy Whipping Cream
- Erythritol and Liquid Stevia to Sweeten
INSTRUCTIONS:
- Ensure that the eggs and butter are at room temperature. Beat them together until the color lightens.
- Add the eggs, erythritol, and liquid stevia to the mixture. Beat until well mixed.
- Sift the almond flour, unflavored protein powder, psyllium husk, baking powder, and salt into the wet mixture. Mix well until all the ingredients are fully incorporated.
- Put the batter in a 7 1/2″ round baking dish and smooth the batter evenly.
- Bake the cake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake has cooled, slice it into two layers using a sharp knife.
- Slice the strawberries and arrange them over the bottom layer of the cake.
- Spread the strawberry chia seed jam over each layer of the cake.
- In a separate bowl, whip the heavy whipping cream until it reaches a fluffy consistency. Sweeten the whipped cream to taste with erythritol and liquid stevia.
- Pipe the whipped cream onto the cake, covering the strawberry filling.
- Place the untouched cake layer on top of the whipped cream.
- Pipe additional whipped cream onto the top layer of the cake for decoration.
- Refrigerate the cake for at least an hour to allow the flavors to meld together.
- Slice and serve the delicious Keto Strawberry Cake.
YIELD: The yield may vary depending on the size of the cake slices.
IMPORTANT POINTS:
- Ensure that the eggs and butter are at room temperature for easier mixing and better incorporation into the batter.
- Sifting the dry ingredients helps to eliminate any lumps and ensures a smooth batter.
- The psyllium husk and baking powder help provide structure and rise to the cake.
TIPS:
- Customize the sweetness level of the whipped cream by adjusting the amount of erythritol and liquid stevia used.
- Add fresh mint leaves or additional sliced strawberries for garnish.
The Keto Strawberry Cake is a delightful dessert option for those following a ketogenic lifestyle or looking for a low-carb treat. With a moist almond flour-based cake, layers of fresh strawberries and strawberry chia seed jam, and a fluffy whipped cream topping, this cake is a perfect combination of flavors and textures.
By using keto-friendly ingredients such as almond flour, erythritol, and liquid stevia, you can enjoy a delicious dessert without sacrificing your dietary goals. The recipe is straightforward, requiring basic baking techniques and simple assembly.
The sweetness and tanginess of the strawberries complement the rich flavor of the cake, while the whipped cream adds a light and airy element. The result is a satisfying treat that can be enjoyed on special occasions or as a sweet indulgence.
Customize the cake by adjusting the sweetness of the whipped cream or adding additional garnishes such as fresh mint leaves or sliced strawberries. The Keto Strawberry Cake is sure to impress both keto and non-keto eaters alike.
Whether you’re following a low-carb lifestyle or simply looking for a healthier dessert option, this Keto Strawberry Cake is a delicious choice. Enjoy a guilt-free slice of this cake and savor the flavors of fresh strawberries and rich almond flour.
