Low Carb Chocolate Cake with Strawberries and Cream
Ingredients
The 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 (full fat)
-
1
teaspoon
stevia glycerite
-
1
tablespoon
vanilla
-
1
tablespoon
vinegar
The whipped cream
-
10
ounces
heavy whipping cream
-
3
tablespoons
low carb powdered sugar
-
⅛
teaspoon
xanthan gum
-
10
ounces
strawberries, sliced thickly
Instructions
- Preheat the oven to 350°F and prepare an 8x8 round pan.
- Mix the dry ingredients for the cake in a bowl, then add the wet ingredients and mix well.
- Spread the batter into the prepared pan.
- Bake at 400°F for 5 minutes, then reduce to 350°F and bake for 20-30 minutes until done.
- Let the cake cool covered with a towel.
- Whip the cream with powdered sweetener until soft peaks form, then add xanthan gum and whip until firm.
- Wash, hull, and slice the strawberries.
- Assemble the cake by slicing it in half, adding whipped cream and strawberries in layers, then topping with more whipped cream and strawberries.
Nutrition Facts (estimated)
Servings
10
Calories
327
Total fat
28g
Total carbohydrates
14g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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