Low Carb Strawberry Cream Cake
Indulge in the guilt-free luxury of a Low Carb Strawberry Cream Cake—a delightful dessert that's bursting with fresh strawberries and rich mascarpone cream, all while keeping your carb count in check. Crafted with almond flour and sweetened with erythritol, this gluten-free cake is the ultimate treat for anyone following a low-carb or ketogenic diet. Featuring layers of moist, buttery cake paired with a luscious mascarpone and whipped cream filling, this masterpiece is topped with vibrant slices of fresh strawberries for a pop of color and flavor. Perfect for summer gatherings, celebrations, or a simple afternoon indulgence, this recipe promises all the sweetness of a classic strawberry cream cake without the sugar overload. Ready in just 50 minutes, it strikes the perfect balance between wholesome ingredients and irresistible decadence.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Granulated erythritol (or preferred low-carb sweetener)
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Almond milk (unsweetened)
- 1 cup Mascarpone cheese
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered erythritol
- 2 cups Fresh strawberries (sliced)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
In a separate medium bowl, mix the melted butter, eggs, vanilla extract, and almond milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
While the cake is cooling, make the cream filling. In a large mixing bowl, combine the mascarpone cheese, heavy whipping cream, and powdered erythritol. Beat with an electric mixer on medium-high speed until soft peaks form.
Once the cake is completely cool, carefully slice it in half horizontally to create two layers.
Place the bottom layer of the cake on a serving plate and spread a generous layer of the mascarpone cream over it. Top with half of the sliced strawberries.
Place the top layer of the cake on top of the strawberries. Spread the remaining mascarpone cream evenly over the top and sides of the cake.
Decorate with the remaining sliced strawberries in a pattern of your choice.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cream to set.
Slice and enjoy your low-carb strawberry cream cake!
Nutrition Facts
Calories |
4284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.3 g | 511% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1586 mg | 528% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 291.2 g | 106% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 24.7 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1169 mg | 90% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
