Description
This delicious keto strawberry cake is made with almond flour and sweetened with allulose. Perfect for dessert enthusiasts looking for a low-carb option!
Ingredients
Scale
- 4 cups almond flour
- 2 teaspoons baking powder
- 1 cup allulose
- 8 large eggs (room temperature)
- 1/4 cup butter (melted)
- 1 tablespoon vanilla extract
- 2 cups keto vanilla frosting
- 2 cups strawberries (hulled and sliced)
Instructions
- Preheat the oven to 180C/350F. Grease two 9-inch springform cake pans and set aside.
- In a small bowl, mix the almond flour and baking powder, then set aside.
- In a separate bowl, whisk together the allulose, eggs, melted butter, and vanilla extract until glossy and smooth.
- Gently fold through the dry ingredients until combined.
- Transfer the cake batter among the two cake pans and bake for 35-45 minutes, or until a skewer comes out clean.
- Remove the cakes from the oven and let them cool in the cake pans completely, before frosting and layering.
- Place the first cake on a flat plate or surface. Spread half the frosting on top, followed by half the strawberries.
- Place the second cake layer on top, and spread with the remaining frosting and top with the remaining strawberries.
Notes
- Ensure eggs are at room temperature for better mixing.
- Use fresh strawberries for best flavor.
- Let the cake cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 180mg