Low Carb Strawberry Cake

Byzitouni

🛒 What You’ll Need🍓

  • For the Cake Base:
    • 3 cups Almond flour 🌾
    • ½ cup Coconut flour 🥥
    • 1 cup Granulated monk fruit or erythritol sweetener ☁️
    • 4 large Eggs 🥚
    • ½ cup Butter, melted 🧈
    • 1 tsp Vanilla extract ✨
  • For the Strawberry Frosting:
    • 8 oz Cream cheese, softened ☁️
    • ½ cup Butter, softened 🧈
    • ½ cup Powdered sweetener ☁️
    • 2-3 tbsp Strawberry puree (fresh or frozen) 🍓

👩‍🍳 Instructions

  1. Prep the Oven: Preheat your oven to 325°F and grease a 9×13 inch glass baking dish. ⏲️📈
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, and sweetener. 🥣🌪️✨
  3. Combine Wet Ingredients: Beat the eggs, then stir in the melted butter and vanilla extract until smooth. 🥚🧈
  4. The Perfect Batter: Fold the wet ingredients into the dry until a thick, cake-like batter forms. 🥄🤝🎨
  5. Bake to Perfection: Spread the batter evenly into your dish and bake for 25–30 minutes until the top is golden and a toothpick comes out clean. ⏲️📈🔥
  6. Whip the Frosting: While the cake cools, beat the cream cheese, butter, sweetener, and strawberry puree until you have a fluffy, vibrant pink frosting as seen in the photo! 🥣🌪️💖
  7. The Masterpiece: Once the cake is completely cool, spread that thick layer of strawberry frosting all the way to the edges. 🍰🍓🧤
  8. Serve: Slice it up and enjoy a piece of summery strawberry heaven! 🍽️😋✨

🔥 Pro Tips:

  • The “Moisture” Secret: Make sure your eggs and butter are at room temperature before mixing to ensure the smoothest, fluffiest cake texture! 🌡️🛡️💎
  • The “Strawberry” Hack: For a more intense color and flavor without the extra liquid, use crushed freeze-dried strawberries in the frosting instead of puree! 🍓🎯✨

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