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 This keto strawberry cake is so moist, fluffy, and bursting with strawberries, you won’t believe it is low carb! Simple ingredients, but sure to impress! 3 grams net carbs per serving. 


  • 2 cups almond flour
  • 1 tsp baking powder
  • 4 large eggs
  • 2 tbsp coconut oil melted
  • 1/2 tsp vanilla extract
  • 1/2 cup granulated sweetener of choice I used erythritol
  • 1 cup strawberries sliced
  • 1 cup cream cheese frosting


  • Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside.
  • In a small bowl, add your almond flour and baking powder and mix until combined. 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 25-27 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.

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