Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren

Are you looking for a delicious treat that won’t derail your low-carb diet? Look no further than the Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren! This luscious cake combines the creamy richness of coconut yogurt with the natural sweetness of fresh strawberries, all while keeping things keto-friendly and gluten-free. An easy, homemade cake like this is perfect for dessert or a guilt-free indulgence any time of day. Plus, it’s incredibly simple to make, ensuring you can whip it up effortlessly. Let’s dive into this popular recipe that’s both delicious and healthy.

Why You’ll Love This Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren

• Easy Low Carb Dessert: The best way to make this cake at home with simple ingredients.
• Gluten-Free: Using almond flour makes it suitable for gluten-free diets.
• Only 1 Hour Total: The perfect solution for a quick dessert, with just 15 minutes of prep time.
• Rich in Flavor: The combination of coconut yogurt and strawberries offers a delightful taste.
• Perfect for All Occasions: Whether it’s a weekday indulgence or a special celebration, this cake fits all settings.
  
  

  Ingredients for Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren

  
  Here’s what you’ll need to make this delicious cake:
  
  

• 200g Coconut Yogurt: Essential for the creamy texture.
• 150g Almond Flour: The best flour for a gluten-free option.
• 3 Eggs: Adds structure and richness.
• 100g Erythritol: A sugar alternative that keeps it sweet without the carbs.
• 1 Package Baking Powder: Helps the cake rise.
• 250g Fresh Strawberries: Adds a burst of natural sweetness and color.
• 1 tsp Vanilla Extract: Enhances flavor.
• A Pinch of Salt: Balances the flavors.
  
  For a completely dairy-free option, utilize a plant-based coconut yogurt. If you’re looking for a different low-carb sweetener, alternatives like stevia or monk fruit can easily replace erythritol.
  
  

  How to Make Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren – Step by Step

   

  Preparing the Cake

  
  Step 1: Preheat your oven to 180°C and line a 20 cm springform pan with parchment paper.
  
  Step 2: In a large bowl, whisk together the eggs and erythritol until the mixture is light and airy.
  
  Step 3: Stir in the coconut yogurt and vanilla extract, ensuring everything is well combined.
  
  Step 4: Sift the almond flour, baking powder, and salt into the wet mixture. Gently fold them in to create a smooth batter.
  
  

  Incorporating the Strawberries

  
  Step 5: Wash and hull the strawberries before cutting them into small pieces. Gently fold the strawberry pieces into the batter.
  
  

  Baking the Cake

  
  Step 6: Pour the batter evenly into the prepared springform pan.
  
  Step 7: Bake in the preheated oven for about 40-45 minutes, or until the cake is golden brown. A toothpick should come out clean when inserted into the center.
  
  

  Cooling and Serving

  
  Step 8: Remove the cake from the oven and let it cool slightly in the pan. Then, transfer it to a wire rack to cool completely.
  
  Pro tip: For extra crispy edges, consider leaving the cake in the oven for an additional 5 minutes.
  
  

  

  Pro Tips for Making the Best Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren

   

• Can I make this cake ahead of time? Absolutely! You can prepare the batter one day in advance and store it in the refrigerator.
• What is the secret to the best low carb cake? Using almond flour adds a light, nutty taste while keeping the cake low in carbs. Keep your batter airy for the fluffiest results.
• Substitutions & Variations: You could swap strawberries for other berries like blueberries or raspberries for a different flavor profile.
  
  

  Best Ways to Serve Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren

  
  The best way to serve this cake is chilled or at room temperature, paired with a dollop of whipped coconut cream or a scoop of sugar-free vanilla ice cream. Enjoy it alongside a cup of hot, freshly brewed coffee or a refreshing iced tea for a delightful combination. For special occasions, consider garnishing with additional fresh strawberries and a sprinkle of powdered erythritol for an elegant touch.
  
  

  Nutritional Information for Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren

  
  Understanding the nutritional value of your food is essential, especially if you’re following a keto or low-carb diet. Here’s a breakdown of what you can expect per serving:
  
  

• Calories: 250 kcal
• Carbohydrates: 12g
• Protein: 7g
•  
• Fat: 18g
  
  This low-carb cake provides a wholesome indulgence with minimal impact on blood sugar levels, thanks to the use of erythritol and almond flour.
  
  

  Storage & Leftovers

  
  Wondering how to store any leftover slices of cake? Place them in an airtight container and refrigerate them for up to 4 days. If you prefer to freeze the cake, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. To reheat, let the cake thaw in the fridge and warm slices in the microwave for a few seconds until they reach your desired temperature.
  
  

  FAQs for Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren

  
  Can I freeze Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren?
  
  Yes, you can freeze this cake. Ensure that it is wrapped in plastic wrap or placed in a freezer-safe container to maintain its freshness.
  
  What can I use instead of almond flour in this cake?
  
  For those allergic to nuts, coconut flour can be another low-carb option. However, adjust the amount used, as coconut flour is more absorbent.
  
  Can I use another sweetener besides erythritol?
  
  Absolutely! You can substitute erythritol with monk fruit sweetener or stevia.
  
  How long does Low Carb Kokos-Joghurt-Kuchen mit Erdbeeren last in the fridge?
  
  The cake can last up to 4 days when stored properly in the refrigerator.
  
  

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