STATS:
- No of calories: 280 kcal
- Preparation duration: 15 mints.
- Serving size: 1 slice
- Time to cook: 55 minutes
- Cuisine: Italian-American
- Total time: One hour, 15 mints.
- Course: Dessert
- Diet: Keto & Gluten-Free
- Serving: 12 pieces
EQUIPMENT:
- Bundt pan
- Mixing dish
- Stand mixer
- Spatula
- Measuring cups & spoons
- Cooling rack
INGREDIENTS:
CAKE:
- 1 cup almond flour
- One tsp. baking powder
- ¼ teaspoon salt
- 1 cup butter
- ½ cup cream cheese
- ¾ cup Erythritol powder
- Half cup coconut flour
- 5 large eggs
- 1 tsp. vanilla extract
- ½ tsp. coconut extract
- ⅓ cup shredded coconut
- ½ cup fresh strawberries
CREAM TOPPINGS:
- Quarter cup heavy whipping cream
- Two tablespoon Erythritol powder
- ½ tsp. vanilla extract
- Fresh strawberries
INSTRUCTIONS:
- We can turn on the oven at 325° F.
- Then we can grease the Bundt pan with butter,
- We can add almond flour, salt, baking powder, and coconut flour in the mixing dish & mix & place in a corner.
- Take a big mixing vessel and add soft butter, Erythritol, and cream cheese.
- Beat them for two to three minutes to form a fluffy appearance.
- Then we can add one egg at a time along with vanilla & coconut essence and beat to mix them.
- We can add dry components to the mixture and beat to combine them.
- Then fold the coconut shreds and strawberries.
- Fold gently with a spatula, then add the batter to the pan and bake for 55 minutes.
- We can cool down the cake in the pan for ten minutes, then place the cake on a wire surface.
- Now we can add sweetener, vanilla essence, and whipped cream to the dish.
- Beat till it gets stiff peaks, top the cake, and serve it.
SERVING SUGGESTIONS:
- We can top the cake with the strawberry slices and whipped cream.
- You can serve this dessert warm, along with strawberry compote.
- Keto-friendly coffee or tea is also greatly duos with this cake.
- You can drizzle keto liquid white chocolate on this cake and serve.
- We can also dust the Powder keto sweetener on this cake.
- You could relish the strawberry cake with fresh mint.
TIPS:
- We don’t have to mix the batter too much after the addition to prevent the batter from getting wet.
- You have to use an ambient temperature egg so it gets perfectly emulsified with the mixture.
- We can cover the top part with aluminum foil if the top part browns quickly.
- You have to properly cool the cake so it slices neatly.
- We would adjust the amount of sweetness if required
NUTRITIONAL INFORMATION:
Serving size: 1 slice
Caloric count: 280 kcal
Iron: 1.1mg
Overall Carbs: 7g
Vitamin A: 450 mcg
Net carbs: 5g
Fiber: 2g
Potassium: 150mg
Calcium: 80mg
Protein: 6g
Sodium: 130mg
Portion: 12
