Low Carb Roasted Strawberry Cake is a tasty dessert made with fresh roasted strawberries and almond flour.
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5 from 1 vote

Low Carb Roasted Strawberry Cake

Easy low carb cake with tantalizing roasted strawberries and an almond flour base

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 157kcal
Author Christine Mello

Ingredients

Instructions

  • Preheat oven to 375°F or 177°C. Grease 8-inch springform pan or parchment lined 8 x 8 baking dish. Parchment should hang over the sides of dish for easy lifting
  • Line a rimmed baking sheet with parchment. Spread strawberry halves in even layer. Roast in 375°F oven for 30 - 35 minutes until tender and juice is rendered. Watch oven to remove before juice starts to burn. Scrape into bowl and stir in balsamic and salt.
  • Reduce oven heat to 350°F.
  • In a large bowl, mix all ingredients except strawberries until well combined.
  • Pour cake batter into prepared pan. In an even layer, place half of roasted strawberries and juices on top of the batter.
  • Bake on center rack of oven for 50 to 60 minutes, until top of cake is golden brown and cake feels firm in the center when lightly pressed.
  • Allow cake to cool before removing from pan. Serve cake with remaining strawberries and a dollop of whipped cream (optional).

Notes

Equal parts heavy cream and milk can be substituted for the almond milk.

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 5.9g | Protein: 4.5g | Fat: 9.2g | Cholesterol: 75.4mg | Sodium: 34.2mg | Potassium: 107.1mg | Fiber: 1.8g | Sugar: 2.4g | Vitamin A: 74.3IU | Vitamin C: 14.9mg | Calcium: 36.6mg | Iron: 0.6mg