KETO STRAWBERRY CAKE

 This keto strawberry cake is so moist, fluffy, and bursting with strawberries, you won’t believe it is low carb! Simple ingredients, but sure to impress! 3 grams net carbs per serving. 

Ingredients

• 2 cups almond flour
• 1 tsp baking powder
• 4 large eggs
• 2 tbsp coconut oil melted
• 1/2 tsp vanilla extract
• 1/2 cup granulated sweetener of choice I used erythritol
• 1 cup strawberries sliced
• 1 cup cream cheese frosting

Instructions

• Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside.
• In a small bowl, add your almond flour and baking powder and mix until combined. In a separate bowl, whisk together the eggs, coconut oil, vanilla extract, and sweetener, until glossy and combined. Gently add in the dry ingredients and mix well. Fold through the strawberries.
• Transfer the cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out mostly clean.
• Remove the cake from the oven and let cool in the pan completely, before removing and frosting.