A lemon-scented low carb, grain-free layer cake with the most delicious strawberry cream cheese frosting. This sugar-free creation will win over your harshest critics.
PREPARATION TIME:
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Ingredients
Cake:
- 2 ½ cups almond flour
- ⅓ cup coconut flour
- ⅓ cup unflavoured whey protein powder
- 1 tablespoon baking powder
- ½ cup butter softened
- ¾ cup granulated Swerve Sweetener
- 2 tablespoon lemon zest
- 2 teaspoon lemon extract
- 5 large eggs room temperature
- 1 cup unsweetened almond milk
Frosting:
- 8 oz cream cheese softened
- ⅔ cup powdered Swerve Sweetener divided
- 1 cup frozen strawberries thawed and chopped, juices reserved
- OR 1 & ½ cups fresh strawberries chopped fine
- 2 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups whipping cream
Instructions
Cake:
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Preheat oven to 325F and grease three 9-inch cake pans well (line bottoms with parchment if you are worried about it sticking). You can also use 8-inch pans but your cakes will need to bake longer.
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In a large bowl, whisk together almond flour, coconut flour, whey protein, and baking powder.
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In another large bowl, beat butter until smooth. Beat in granulated sweetener, lemon zest, and lemon extract until well combined.
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Beat in eggs, then half of almond flour mixture. Then beat in almond milk. Finally beat in remaining almond flour mixture.
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Divide batter between prepared baking pans and smooth the top with a knife or offset spatula. Bake 25 to 30 minutes or until golden brown and firm to the touch.
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Remove from oven and let cool in pan at least 10 minutes, before turning out onto a wire rack to cool completely.
Frosting:
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In a large bowl, beat cream cheese with ⅓ cup of the powdered sweetener until smooth. Beat in strawberries, lemon juice and lemon zest until combined.
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In another large bowl, beat whipping cream with remaining sweetener until stiff peaks form. Fold carefully into cream cheese until combined.
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To assemble the cake, place one layer on a serving platter and spread top with about ¼ of the frosting. Repeat with second and third layers, and then spread remaining frosting over sides of cake.
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Refrigerate at least one hour before serving.
Nutrition Facts
- Low Carb Strawberry Lemonade Cake
- Amount Per Serving (1 serving = 1/16th of cake)
- Calories 328Calories from Fat 252
- % Daily Value*
- Fat 28g43%
- Carbohydrates 7.9g3%
- Fiber 3.1g12%
- Protein 9g18%
