Description
This Sugar-Free Strawberries and Cream Cake is light, fluffy, and naturally sweetened—perfect for those watching their sugar intake. Layered with tender vanilla cake, luscious whipped cream, and juicy fresh strawberries, it’s a refreshing dessert that’s diabetic-friendly and crowd-pleasing without compromising flavor.
Ingredients
Units
Scale
- For the Sugar-Free Cake
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 large eggs
- 1 cup unsweetened almond milk
- 1/2 cup melted coconut oil or butter
- 1/2 cup erythritol or monk fruit sweetener
- 2 tsp vanilla extract
- For the Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- For the Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced
- Optional: 1 tsp erythritol for macerating
- For Garnish (Optional)
- Whole strawberries
- Mint leaves
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted coconut oil, sweetener, and vanilla.
- Combine wet and dry ingredients and mix until smooth. Let sit for 5 minutes to thicken slightly.
- Divide batter evenly between pans and bake for 25–30 minutes or until golden and a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and let cool completely on wire racks.
- For the whipped cream, beat heavy cream, powdered sweetener, and vanilla until stiff peaks form.
- Layer one cake round with whipped cream and strawberries. Top with the second cake and frost with remaining whipped cream.
- Garnish with whole strawberries and mint. Chill before serving.
Notes
- This cake is low-carb and suitable for keto and diabetic-friendly diets.
- You can use store-bought sugar-free whipped cream for convenience.
- Add lemon zest to the batter for a fresh twist.
Nutrition
- Calories: ~290
- Sugar: ~2g (from strawberries only)
- Sodium: ~180mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~8g
- Fiber: ~3g
- Protein: ~6g
- Cholesterol: ~95mg
