Low Carb Chocolate Cake with Strawberries and Cream
Ingredients
Chocolate Cake
-
2
cups
almond flour
-
½
cup
coconut flour
-
½
cup
low carb sugar
-
½
cup
cocoa powder
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
4
large
eggs
-
1
cup
coconut milk
-
1
teaspoon
stevia glycerite
-
1
tablespoon
vanilla
-
1
tablespoon
vinegar
Stabilized Whipped Cream
-
10
ounces
heavy whipping cream
-
3
tablespoons
low carb powdered sugar
-
⅛
teaspoon
xanthan gum
-
10
ounces
strawberries
Instructions
- Preheat the oven to 350°F and prepare an 8x8 round pan with baking spray and parchment.
- Mix the dry ingredients for the cake in a bowl and whisk to combine, then add the wet ingredients and mix until smooth.
- Spread the batter into the prepared pan and bake at 400°F for 5 minutes, then reduce to 350°F and bake for 20-30 minutes until set.
- Let the cake cool covered with a tea towel to retain moisture.
- For the whipped cream, whip the cream with the powdered sugar until soft peaks form, then add xanthan gum and whip until firm.
- Prepare the strawberries by washing, hulling, and slicing them.
- Once the cake is cool, slice it in half horizontally and layer with whipped cream and strawberries, then serve.
Nutrition Facts (estimated)
Servings
10
Calories
327
Total fat
28g
Total carbohydrates
14g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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