Low carb, keto friendly Vanilla Strawberry Cake, sugar free, wheat flour free, gluten free, with a dairy free version and also diabetic friendly!
Keto/ low carb
This is a special dessert for special occasions.
Sometimes we need to celebrate a special occasion such as birthdays, or anniversaries.
Other times just need to close a festive meal with a tasty dessert.
Or just to treat the people we love.
This white cake, with three different layers of flavors, is the perfect choice.
Apart from a beautiful appearance, it has a wonderful texture and indescribable taste.
For those who avoid dairy, a similar version has been registered and is also delicious.
Try this amazing keto cake recipe and everyone will be thrilled!
Keto Vanilla Strawberry Cake
Servings 16
• Ingrediens for the crust layer:
70 g / Coconut flour
70 g / Almond flour
14 g / Baking powder
Zest from a bio lemon
1 tsp / Homemade vanilla extract
1/4 tsp / Salt
150 g / Erythritol-stevia blend 1:1
6 / Medium sized eggs
90 g / Melted butter*
40 ml / Almond milk or coconut milk
• Ingredients for the vanilla cream layer:
400 g / Bio heavy cream*
200 g / Bio Smand* (Smetana)
80 g / Erythritol -Stevia blend 1:1
1 tsp / Homemade vanilla extract
6 g / Powdered gelatin
5 Tbsp / Water
• Ingredients for the strawberry layer:
9 g / Powdered gelatin
100 g / Strawberries
15 g / Erythritol-Stevia blend 1:1
300 ml/ Water
• Instructions for the crust layer:
1 Preheat the oven at 175°C.
2 Mix the dry ingredients.
3 In another bowl, beat the eggs for 5 minutes.
4 Add melted butter*, almond milk and gradually the dry ingredients.
5 Place in a 28cm baking pan (covered with perchment paper) and bake for about 40 minutes.
6 Let the crust cool after baking.
*Note:
If you avoid dairy, butter can be replaced with 80 g coconut oil or 75 ml olive oil.
• Instructions for the vanilla cream layer:
1 In a small container, mix gelatin and water and let bloom for 5 minutes.
2 Beat heavy cream, sweetener and vanilla extract with a mixer, until stiff peaks.
3 Heat the gelatin mixture for a few seconds in the microwave on a low heat, until gelatin is melted.
4 Take 1-2 Tbsp of the whipped cream and mix into the gelatin mixture.
5 Stir quickly to combine the two mixtures.
6 Add smetana and mix lightly with a silicone spatula
7 Spread the vanilla cream over the cake crust and smooth the surface.
8 Place the dessert in the fridge.
*Notes:
• Smand (Smetana) can be replaced with mascarpone cheese.
• Dairy products can be replaced with coconut cream.
You don't have to use gelatin powder in this case.
So just skip this step.
• Instructions for the strawberry layer.
1 Chop the strawberries and boil with 150 ml of the water and sweetener for 15 minutes.
2 Smash the strawberries with a hand blender.
3 Add the gelatin, mix to dissolve and set aside.
4 Stir in the remaining cold water.
5 Let the strawberry mixture cool until slightly firm.
6 Pur the strawberry jelly carefully
over the cream layer.
7 Let the cake cool in the fridge for at least 3-4 hours.
• Serve and enjoy!
Macros for 1 serving:
Protein: 5 g
Carbohydrates (net): 3 g
Fat: 22 g
Energie: 240 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.