Ingredients
1 1/2 cups blanched almond flour
1/2 cup coconut flour
1/4 cup erythritol
1/2 cup granulated sweetener
2 teaspoons baking powder
1/2 teaspoon fine salt
5 large eggs
1/2 cup melted butter
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup diced fresh strawberries
1 cup powdered sweetener
8 ounces cream cheese
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup finely chopped strawberries
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, whisk almond flour, coconut flour, erythritol, granulated sweetener, baking powder, and salt.
In a separate bowl, whisk eggs until frothy. Mix in melted butter, almond milk, and vanilla.
Gradually combine wet and dry ingredients until smooth. Fold in diced strawberries.
Pour batter into prepared pan. Bake 30 minutes, until edges are golden and center is firm.
In another bowl, beat cream cheese, butter, powdered sweetener, and vanilla until fluffy. Chill 10-15 minutes.
Place cooled cake on a wire rack. Frost top and sides. Garnish with finely chopped strawberries.
Notes
Use blanched super-fine almond flour for best texture.
Room-temperature eggs ensure proper emulsification.
Chill frosting for firmer spreading. Store cake airtight at room temperature for 24 hours or refrigerate up to 5 days.
- Prep Time: 20
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American keto
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 0g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 80mg