Did you know that most people aren’t getting enough fiber? That’s a problem because fiber helps you feel full longer, keeps you regular, and lowers your risk of heart disease, diabetes, and cancer. ~
Made with almond flour, almond meal, and egg whites, this keto almond cake features a creamy strawberry cream cheese frosting. If you’ve never tried keto baking before, this cake is a great place to start!
Keto almond cake with strawberry cream cheese frosting are both delicious but not very healthy cakes. This keto almond cake recipe is a healthy dessert which is low in carbs but high in nutrition. This is a great recipe for a diabetic patient and also can be used by people who wish to lose weight or anyone who wants to enjoy a great cake without having the guilt of eating a cake with high carbs.
It’s possible to have your cake and eat it, too!
Colleen and I talked recently after her trip, and she told me about a wonderful low-carb almond cake recipe she found on the back of a container of Bob’s Red Mill almond flour. She tweaked the recipe a little, cooked it for her family, and then told me about it so I could test it and write a review for you!
Even Colleen’s non-keto relatives enjoyed this cake, and she believes you will as well!
When it comes to baking, I’m not opposed to becoming a test subject; just sign me up!
When you top this delectable dessert with a ketone-friendly berry sauce, it becomes really memorable. When I’m wanting something sweet, I appreciate how simple this cake is to prepare. It’s also something the entire family can enjoy without sacrificing a lot of carbohydrates!
To create the finest keto almond cake, follow these steps:
- To prevent the top layer of the cake from browning, cover it with aluminum foil during baking.
- When dealing with almond flour, keep in mind that it continues to bake even after you remove it from the oven. As a result, wait until the 40th hour to eat the cake. Remove for one minute from the oven.
- Do you want to make a change? Instead of strawberries, try blueberries, or a combination of the two!
Strawberry cream cheese frosting atop an almond cake
..: SERIES 12
TIME TO PREPARE: 15 MINUTES
TIME TO COOK: 35 MINUTES
50 MINUTES TOTAL TIME
With the sweet and fruity cream cheese icing, this delectable low-carb cake is simple to prepare and everyone will enjoy it.
Almond flour cake recipe:
Frosting with cottage cheese:
- 8 on room temperature cream cheese
- 2/3 cup Mönchsfrucht-Süßstoff, pulverized
- 1 to 2 tablespoons heavy seaweed
- 7 freshly sliced strawberries (I used a food processor, but you can also chop them in a blender).
Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 roasting pan with butter or vegetable oil, being careful to coat both sides and the bottom. Remove it from the equation.
3 minutes with an electric mixer, whisk the butter and monk fruit sweetener in a large mixing basin. Continue to mix while adding water, cream, and extracts. Slowly pour in the eggs, one by one. Set aside after another 4 minutes of stirring.
Combine the flour, baking powder, and salt in a separate basin. Add the dry ingredients to the wet ones and whisk for 2 minutes, or until well blended.
In a greased 9×13 pan, pour the batter. In a preheated oven, bake for 35 minutes. To keep them from browning, I wrapped them with aluminum foil.
Make the frosting while the cake is baking. Combine the cream cheese and monk fruit powder sweetener in a small mixing bowl. For 2 minutes, beat the cream using an electric mixer. Add the heavy cream and strawberry puree in a slow, steady stream.
Before frosting the cake, take it out of the oven and allow it cool fully.
Drizzle the glaze over the cake and top with the strawberry cubes. Have a blast!
1 serving size (yield: 12) 355 calories per serving | 32 grams of fat | 23,1 grams of total carbohydrates | 3,3 grams of fiber | 15,6 grams of sugars | 7 grams of protein | 4 grams of net carbohydrates
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This cake would be a wonderful addition to any holiday dinner, since it would appeal to even non-keto family members….. You won’t be able to tell it’s low-carb!
You can simply eat the frosting as a fast snack since the filling is so wonderful. I’m not going to tell anybody! I sometimes prepare a batch of frosting and use it to dip fresh strawberries in.
Jenna, a member of my team, put this recipe to the test for me, and here’s what she had to say:
This cake was wonderful, but I have to say that the berry cream cheese icing is the true star of the show. It was incredible, and I couldn’t stop eating it! I love how strawberries are used in this recipe; it’s become a great delight for my sweet appetite.
Keto dieters will love this scrumptious banana pudding cheesecake!