Description
A delightful low-carb cake made with almond flour and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1 cup fresh strawberries, chopped
- ½ cup erythritol sweetener
- 4 large eggs
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- Combine the almond flour, erythritol sweetener, baking powder, and salt in a large mixing bowl.
- Add the chopped strawberries to the dry mixture and stir to combine.
- Beat the eggs in a separate bowl and then mix in the melted coconut oil and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until the batter is smooth.
- Pour the batter into the prepared cake pan, ensuring an even spread.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream or additional fresh strawberries if desired.
- Serve and enjoy!
Notes
Use ripe strawberries for best flavor. Adjust erythritol sweetness according to taste. Consider experimenting with toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg