Strawberry Cake (low carb, gluten free)
Last week my hubby asked for a strawberry cake for his birthday. So I searched through a zillion online recipes for something I could modify into a low-carb, gluten-free version. I never realized how hard it would be to find a strawberry cake that was made from scratch and NOT a box-cake mix. Eventually, I came across one entitled "Strawberry Cake From Scratch" (go figure!) located here at allrecipes.com.
However, my monumental task was to modify her awesome-looking cake that was made with regular cake flour and refined sugar, and create a strawberry cake that was low carb, gluten free, visually appealing, and edible. Consequently, this is what I came up with. . .
However, my monumental task was to modify her awesome-looking cake that was made with regular cake flour and refined sugar, and create a strawberry cake that was low carb, gluten free, visually appealing, and edible. Consequently, this is what I came up with. . .
Strawberry Cake (low carb, gluten free)
My hubby took the photos and the poor guy had to wait until about 9:30 at night before he could have a piece, so we'll excuse some of the slightly blurry photos;-) But for the most part, I think he did a dang good job in the photography department.
Strawberry Cake (low carb, gluten free)
So, what was the verdict? Well, my sweetie absolutely LOVED his Strawberry Cake!! He said it was really moist, had a good flavor, and it wasn't too filling--like some cakes are. Personally, I absolutely loved it, too!
Strawberry Cake (low carb, gluten free)
Ingredients
For the Cake:
3 C. almond flour (I use Honeyville)
1/2 C. granulated low-calorie sweetener (I used erythritol)
2 packets splenda or stevia equivalent
2 TBLS. plain whey protein powder
2 1/2 tsp. baking powder
1/4 tsp. salt
One .3 oz box (small box) of Sugar-Free Strawberry Jello
1 cube of butter--8 TBLS. (salted; room temp.)
4 eggs (room temp.--separated)
1/2 C. unsweetened almond milk (room temp.)
1/2 C. plain Greek yogurt (room temp.)
For the Frosting/Filling:
3 C. Heavy Whipping Cream
4 oz. Cream Cheese (room temp.)
Low calorie sweetener--to taste
1 C. fresh strawberries (thinly sliced)
Directions:
Preheat the oven to 350 degrees F. Beat the four egg whites that were separated from the yolks--until soft peaks form. Set aside.
In a bowl, whisk together the dry ingredients. In a mixing bowl, mix together the the almond milk, 2 egg yolks (save the other two yolks for something else,) butter, and the yogurt. Slowly add in the dry ingredients and mix until all ingredients are well incorporated. Then with a large spoon, gently fold in the egg whites.
Spoon into two well spray-greased 9" cake pans. Bake for approx. 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for about 10 min., then invert onto two separate plates for continued cooling.
In the meantime, beat the whipping cream and sweetener until very thick and then mix in the cream cheese. Whip until it's like a frosting texture. When the cakes are cool, invert the first cake layer onto a serving plate. Cover the first layer with the whipped-cream frosting, then add a layer of sliced strawberries onto the frosting. Next, transfer the 2nd cake layer onto the top of the first layer. Then frost the entire cake with the remaining whipped-cream frosting and decorate with sliced strawberries.
Store the cake in the refrigerator when not serving. Enjoy!
For the Cake:
3 C. almond flour (I use Honeyville)
1/2 C. granulated low-calorie sweetener (I used erythritol)
2 packets splenda or stevia equivalent
2 TBLS. plain whey protein powder
2 1/2 tsp. baking powder
1/4 tsp. salt
One .3 oz box (small box) of Sugar-Free Strawberry Jello
1 cube of butter--8 TBLS. (salted; room temp.)
4 eggs (room temp.--separated)
1/2 C. unsweetened almond milk (room temp.)
1/2 C. plain Greek yogurt (room temp.)
For the Frosting/Filling:
3 C. Heavy Whipping Cream
4 oz. Cream Cheese (room temp.)
Low calorie sweetener--to taste
1 C. fresh strawberries (thinly sliced)
Directions:
Preheat the oven to 350 degrees F. Beat the four egg whites that were separated from the yolks--until soft peaks form. Set aside.
In a bowl, whisk together the dry ingredients. In a mixing bowl, mix together the the almond milk, 2 egg yolks (save the other two yolks for something else,) butter, and the yogurt. Slowly add in the dry ingredients and mix until all ingredients are well incorporated. Then with a large spoon, gently fold in the egg whites.
Spoon into two well spray-greased 9" cake pans. Bake for approx. 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for about 10 min., then invert onto two separate plates for continued cooling.
In the meantime, beat the whipping cream and sweetener until very thick and then mix in the cream cheese. Whip until it's like a frosting texture. When the cakes are cool, invert the first cake layer onto a serving plate. Cover the first layer with the whipped-cream frosting, then add a layer of sliced strawberries onto the frosting. Next, transfer the 2nd cake layer onto the top of the first layer. Then frost the entire cake with the remaining whipped-cream frosting and decorate with sliced strawberries.
Store the cake in the refrigerator when not serving. Enjoy!
Strawberry Cake (gluten free, low carb)
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