Low Carb Strawberry and Cream Cake



Ingredients
Cake Batter :

  • 3 cups Almond Flour
  • 3/4 cup Erythritol confectioner style
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 0.3oz Box of sugar free strawberry jell-o gelatin it’s the smallest box they sell
  • 8 tbsp butter unsalted room temperature 1 stick
  • 4 eggs large, room temperature, separated
  • 3/4 cup heavy whipping cream, room temperature
  • 1/2 cup full fat plain greek yogurt, room temperature
  • 2 tsp natural vanilla extract
  • 1/3 cup freeze dried strawberries, crushed

Strawberries and Cream Frosting :

  • 3 cups Heavy whipping cream, cold
  • 4 tbsp erythritol(you can add more to taste) confectioner style
  • 2 tsp natural vanilla extract
  • 1/3 cup freeze dried strawberries, crushed or more if desired

Extra layer of pudding ( optional please see recipe note at bottom or recipe) :

  • 1 box 0.8 oz jell-o sugar free cook and serve vanilla pudding this is completely optional. IIf you decide to use it as an extra layer between cake layers to the addition of the whipped cream it will add 1.6 extra grams carbs per slice. Cook according to directions using whole milk instead of fat free and let cool completely before using.

Instructions

  1. Preheat oven to 350F,  butter 2,  9 inch round cake pans.
  2. In a small bowl whip the egg whites until soft peaks form( when you lift the beaters the peaks gently fold over), set aside

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