Description
A delicious low-carb coconut yogurt cake with strawberries that is both healthy and satisfying.
Ingredients
Scale
- 200g coconut yogurt
- 150g almond flour
- 3 eggs
- 100g erythritol (or another sweetener)
- 1 packet baking powder
- 250g fresh strawberries
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 180°C and line a springform pan (20 cm in diameter) with parchment paper.
- In a large bowl, whisk together the eggs and erythritol until the mixture is light and fluffy.
- Add the coconut yogurt and vanilla extract to the egg mixture and mix well.
- Sift in the almond flour, baking powder, and a pinch of salt, and gently fold until a smooth batter forms.
- Wash, hull, and chop the strawberries into small pieces. Gently fold them into the batter.
- Pour the finished batter into the prepared springform pan and spread evenly.
- Bake in the preheated oven for about 40-45 minutes, until the cake is golden brown and a wooden stick comes out clean.
- After baking, remove the cake from the oven and let it cool slightly in the pan. Then, invert it onto a wire rack to cool completely.
Notes
- This cake is low in carbohydrates and suitable for a keto diet.
- Feel free to substitute the fresh strawberries with other berries or fruits as desired.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: low carb, cake, coconut yogurt, strawberries, healthy eating, baking, dessert, keto recipe, gluten free, sweet dish