Low Carb Roasted Strawberry Cake
Easy low carb cake with tantalizing roasted strawberries and an almond flour base
Servings 12
Calories 157kcal
Equipment
- Almond Flour
- 8-inch Springform Pan
- Coconut Flour
- Baking Sheets
Ingredients
- 2 cups strawberry halves roasted
- 1 tsp balsamic vinegar optional
- dash table salt
- 1-1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder aluminum free
- 3/4 cup granulated erythritol or similar sweetener
- 1/3 cup unsalted butter melted
- 1/2 cup unsweetened almond milk
- 2 tsp vanilla extract
- 4 large eggs
- 1 tsp low carb brown sugar optional
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