Keto Double Strawberry Cake

By deiv3 on July 29, 2024

INGREDIENTS
1 (14.25 oz) box keto white cake mix
3 1/2 tablespoons almond flour
1 (3 oz) can keto strawberry jelly
1/2 cup water
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1 cup strawberry puree from fresh or frozen berries
icing
1 (8 oz) package cream cheese, at room temperature
1/2 cup butter (1 stick)
1 cup strawberry puree
4-5 cups of erythritol

PREPARATION
Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
In a large bowl, combine cake mix, flour, and jello powder and sift to combine. Add egg, oil, water, vanilla and 1 cup of strawberry puree and mix until smooth.
Transfer the dough to the prepared baking pan and bake for 35-40 minutes or until a toothpick inserted comes out clean. Wait for the cake to cool completely while preparing the cream.
Cream: In a large bowl, mix cream cheese butter and strawberry puree until smooth. Gradually add erythritol until icing reaches desired thickness. Refrigerate until cake is ready to frost.

Keto Double Strawberry Cake

Ingredients:

For the Cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup whey protein isolate (optional, for better texture)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup erythritol or your preferred keto-friendly sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1 cup fresh strawberries, finely chopped
For the Strawberry Sauce:
- 1 cup fresh strawberries, chopped
- 2 tablespoons erythritol or your preferred keto-friendly sweetener
- 1 teaspoon lemon juice
For the Frosting:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese or cream cheese, softened
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, finely chopped

Instructions:

Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, whey protein isolate (if using), baking powder, and salt.
3. In a large mixing bowl, beat the softened butter and erythritol until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the chopped strawberries.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Sauce:
1. In a small saucepan, combine the chopped strawberries, erythritol, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 10 minutes.
3. Remove from heat and let the sauce cool completely.
Prepare the Frosting:
1. In a large mixing bowl, beat the heavy cream until soft peaks form.
2. In another bowl, beat the mascarpone cheese (or cream cheese) until smooth. Gradually add the powdered erythritol and vanilla extract, and mix until combined.
3. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
4. Fold in the finely chopped strawberries.
Assemble the Cake:
1. Place one cake layer on a serving plate and spread a thin layer of the strawberry sauce over the top.
2. Spread about one-third of the frosting over the strawberry sauce.
3. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
4. Garnish with additional fresh strawberries if desired.
Chill and Serve:
1. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
2. Slice and enjoy your delicious Keto Double Strawberry Cake!

Tips:

Strawberry Substitutes: If strawberries are not in season, you can use frozen strawberries. Just make sure to thaw and drain them well before using.
Sweetness Adjustment: Adjust the sweetness to your preference by adding more or less sweetener in the cake, sauce, and frosting.
Storage: Store any leftovers in the refrigerator in an airtight container for up to 3 days. The cake can also be frozen for longer storage.

Enjoy this delightful, low-carb Keto Double Strawberry Cake that's perfect for any occasion!