Sugar-Free Strawberry Cream Cake
Indulge guilt-free with this Sugar-Free Strawberry Cream Cake, a delightful dessert that’s as light and luscious as it is wholesome. Made with a blend of almond and coconut flours, this gluten-free cake is sweetened naturally with monk fruit, making it perfect for those seeking a sugar-free treat without compromising on flavor. Bursting with juicy ripe strawberries folded into the batter, each bite offers a taste of summer sweetness paired with a cloud-like whipped cream topping. Opt for heavy cream or a dairy-free coconut cream alternative, and finish with a vibrant garnish of fresh strawberries for a stunning dessert centerpiece. Perfect for celebrations or a healthy twist on your favorite classic treat, this easy-to-make cake comes together in under an hour and serves up to 10 guests. Whether you're keto-conscious, diabetic, or simply looking for a healthier dessert option, this sugar-free strawberry cream cake is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.75 cup Unsweetened almond milk
- 0.5 cup Monk fruit sweetener
- 2 teaspoons Vanilla extract
- 0.75 cup Ripe strawberries (finely chopped, for the batter)
- 1 cup Heavy cream (or coconut cream for dairy-free option)
- 2 tablespoons Powdered monk fruit sweetener (for whipped cream)
- 1 teaspoon Vanilla extract (for whipped cream)
- 1 cup Fresh strawberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line the bottoms of two 8-inch round cake pans with parchment paper. Grease the sides to prevent sticking.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until fully combined.
In a separate bowl, beat the eggs, almond milk, monk fruit sweetener, and vanilla extract until smooth and well mixed.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped strawberries gently to avoid overmixing.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream topping. Whip the heavy cream (or coconut cream) on high speed until soft peaks form. Add the powdered monk fruit sweetener and vanilla extract, then continue to whip until stiff peaks form.
Once the cakes are completely cool, spread a layer of whipped cream over the top of the first cake layer. Place the second cake layer on top, then frost the entire cake with the remaining whipped cream.
Decorate the top of the cake with fresh strawberries for garnish. Slice and serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 33.5 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1054 mg | 81% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1225 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.
