Low Fat Low Carb Frosted Strawberry Cake
Indulge guilt-free with this Low Fat Low Carb Frosted Strawberry Cake, a wholesome dessert that perfectly balances flavor and nutrition. Crafted with nutrient-packed almond and coconut flours, naturally sweetened with erythritol, and infused with real strawberries, this cake is tender, moist, and bursting with fruity goodness. The creamy Greek yogurt frosting, lightly sweetened with powdered erythritol, adds a refreshing tang while keeping it low in fat. Perfect for those following keto, low-carb, or calorie-conscious lifestyles, this cake is easy to prepare in just under an hour and serves as a crowd-pleasing treat for any occasion. Enjoy a slice of this delightful, low-guilt dessert without compromising taste or health!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated erythritol or low-carb sweetener
- 6 large Eggs
- 0.5 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cups Strawberries (pureed or finely diced)
- 1 cup Greek yogurt (non-fat)
- 0.25 cups Powdered erythritol (for frosting)
- 0.5 teaspoons Strawberry extract (optional)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly and lining the bottom with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated erythritol.
In a separate medium-sized bowl, whisk together the eggs, almond milk, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
Fold in the pureed or finely diced strawberries, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the frosting by mixing the Greek yogurt, powdered erythritol, and optional strawberry extract in a bowl until smooth and creamy.
Once the cake is completely cooled, spread the frosting evenly over the top. Decorate with additional fresh strawberries if desired.
Slice and serve. Enjoy your low-fat, low-carb frosted strawberry cake!
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 2117 mg | 92% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 27.3 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 954 mg | 73% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1226 mg | 26% | |
*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.
