Keto Strawberry Pound Cake – Healthy Recipes

deliciously rich pound cake that is moist and tender through every bite. Nobody will know it’s a low carb, sugar free cake.

PREPARATION TIME:

Prep Time :15

Cook Time :1 10

Total Time :1 25

INGREDIENTS:

1 cup sweetener
¼ cup unsalted butter
6 large eggs
8 oz cream cheese
1 teaspoon vanilla extract
2 cups almond flour
1 teaspoon baking powder
200 g fresh chopped strawberries
¼ cup low carb sweetener
3 tablespoon coconut milk
½ teaspoon vanilla extract

INSTRUCTIONS:

Using a stand mixer or a large bowl with a hand mixer, cream together the erythritol and butter.

Add the cream cheese in chunks and mix until creamy

Add the 6 eggs one at a time and then add the vanilla extract until combined

Stop the mixer and scrape down the sides to make sure everything is fully incorporated. Then slowly add the almond flour and baking powder with the mixer on low/medium speed, onced mixed through increase speed to high for 1 minute. Scrape down the sides once again and then mix on high speed for another minute. At this point you can add the optional coconut extract if you wish to use it.

Fold in the chopped strawberries and place batter in an 9″ well greased loaf pan. Bake at 350 °F for 60 minutes, turn the oven off and allow to sit in the oven for another 10 minutes. You will know it’s ready when you poke the cake with a toothpick and it comes out clean. Times may vary according to your oven.

For the glaze, using a whisk, mix the erythritol, coconut milk and vanilla in a medium bowl until mixed through.

Once cake is done, remove from the oven and allow to cool completely before removing from the load pan. Otherwise it may fall apart. Then brush on two coats of the glaze and sprinkle the top with unsweetened shredded coconut.

(Refer to the video instructions below if further clarification is needed)

NOTES:

4g net carbs per serving

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Notes:

Storage: store in an airtight container or on a plate covered in plastic wrap in the refrigerator up to 5 days.

Other ingredients: use other berries like raspberries or blackberries instead of strawberries while still keeping it low carb.

Serving: this cake is goes well with a low carb sugar free ice cream, whipped cream or simply a warm beverage like coffee or tea.

Baking: if you notice the middle of the cake is uncooked, this is due to oven temperatures being higher than suggested. Try lowering the temp in the oven to 250 and bake for another 10-15 minutes.

More Information:

This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.

Updates and Revisions:

If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

Nutritional Information: