Description
A delicious low-carb strawberry cake perfect for a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1 cup fresh strawberries, chopped
- 1/2 cup erythritol sweetener
- 4 large eggs
- 1/3 cup melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large mixing bowl, combine the almond flour and erythritol sweetener.
- Add chopped strawberries to the mixture and stir until well incorporated.
- In a separate bowl, beat 4 large eggs and gradually mix them into the dry ingredients.
- Pour in 1/3 cup of melted coconut oil and mix until the batter is smooth.
- Pour the batter into the prepared cake pan evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, top with whipped cream or additional strawberries if desired.
- Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator.
- Best served fresh; if storing, add toppings just before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Keto Cake, Strawberry Dessert, Low Carb, Healthy Baking, Sugar Free, Gluten Free, Keto Friendly, Baking, Dessert Recipes, Healthy Living