Keto Strawberry Shortcake
Ingredients
The cake
-
4
cups
almond flour
-
2
teaspoons
baking powder
-
1
cup
granulated sweetener (allulose preferred)
-
8
large
eggs (room temperature)
-
ΒΌ
cup
butter (melted)
-
1
tablespoon
vanilla extract
The filling and topping
-
2
cups
keto vanilla frosting
-
2
cups
strawberries (hulled and sliced)
Instructions
- Preheat the oven to 180C/350F and grease two 9-inch springform cake pans.
- In a small bowl, mix together the almond flour and baking powder.
- In a separate bowl, whisk together the sweetener, eggs, melted butter, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until combined.
- Pour the cake batter into the prepared cake pans and bake for 27-30 minutes, or until a skewer comes out clean.
- Allow the cakes to cool completely in the pans.
- Layer the first cake on a plate, spread half of the frosting on top, and add half of the sliced strawberries.
- Place the second cake layer on top, spread the remaining frosting, and top with the remaining strawberries.
Nutrition Facts (estimated)
Servings
12
Calories
295
Total fat
26g
Total carbohydrates
10g
Total protein
12g
Sodium
152mg
Cholesterol
0mg
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