Description
A delicious low-carb almond flour cake with strawberries and cream cheese frosting.
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 2 tablespoons coconut oil (melted)
- 1/2 teaspoon vanilla extract
- 1/2 cup allulose (or monk fruit)
- 1 cup strawberries (sliced)
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside.
- In a small bowl, combine your almond flour, baking powder, and salt until well mixed.
- In a separate bowl, whisk together the eggs, coconut oil, vanilla extract, and sweetener until glossy and combined.
- Gently add in the dry ingredients and mix well. Fold through the strawberries.
- Transfer the cake batter into the greased cake pan. Bake for 37-40 minutes, or until a skewer comes out mostly clean.
- Remove the cake from the oven and let cool in the pan completely before removing and frosting.
Notes
- Ensure that the strawberries are gently folded into the batter to maintain their shape.
- Use a toothpick to check the doneness of the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg