Keto Strawberry Cake

Keto Strawberry Cake that is sweet and pink and has strawberry buttercream icing. Just 3 net carbohydrates per slice, simple to create, and basic ingredients.
Call me girlie, but I really believe that pink food simply tastes…extra! Or perhaps it’s because I’ve been told I resemble Molly Ringwald from the movie Pretty in Pink ever since I was in high school. I’m not ashamed. My “signacha color” is pink. Do you know what movie it is?

This keto Strawberry Cake is absolutely wonderful, or at least as serious as you can get about cake. Our group of friends organized a small sprinkle shower for one of my girlfriends who also happens to be ketogenic because she is currently pregnant with a girl.

You should know this about me: I have a mile-long running list of culinary ideas in my head. Have you seen the memes showing a woman with 999,999,999 open internet tabs? Yes, the blog occupies a separate part of my brain.

Anyway, there was a recipe for a keto strawberry cake on that mental notepad. Even though I adore fresh strawberries, the amount of carbohydrates they contain may pile up very quickly, so I wasn’t sure how I wanted to make this keto cake.

And I was certain that this cake had to be pink! I wanted it to be a nostalgic nod to the strawberry cake mix in a box that we all adored as children.

Additionally, since you all know how much I adore all things Southern, fresh Strawberry cake is very Southern for me.

ChocZero

I then started developing recipes. The timing couldn’t have been better because my favorite chocolate shop ChocZero has restocked their renowned strawberry syrup! There are no artificial sweeteners, strange colors, or strange oils. Yasss!

With only a slight taste of strawberry extract, the syrup provides the most of the strawberry flavor (I used McCormick- purchased at Wal-Mart). However, you are free to use any sugar-free syrup of your choice, including Walden Farms, Davinci, and Torani.

I colored the cake and icing a pretty shade of pink with food coloring from the Wilton brand.

I could genuinely eat it with a spoon! Perhaps I did.

In this dish, I utilized monkfruit once more. The Monkfruit sweetener is really winning out for me now. (ChocZero also utilises it to sweeten.) Since Monkfruit is not a sugar alcohol, its powdered texture bakes up exceptionally well! It is far preferable to Erythritol in this recipe, in my opinion.

Want to know a small secret as well? Just a tablespoon of Crisco helps the icing to precisely firm up.

Although Crisco is a terrible ingredient, it actually contains no carbohydrates. If you were preparing this for a special occasion and needed a more substantial icing, throwing a little in won’t harm!

Anyway, returning to the baby shower that inspired this cake…

NONE of my visiting girlfriends who follow the ketogenic diet thought this was a keto cake! They kept requesting confirmation that this dessert was keto-friendly. I was telling myself inside, “Naileddddd it!”

For Valentine’s Day, I also turned this into a heart-shaped cake. adorable, right?

Although my girlfriends have been clamoring for this recipe, I make them wait like everyone else. You should bring this keto strawberry cake to your next church potluck, baby or bridal shower, or Easter dinner as a delicious keto dessert.

Need More Delicious Recipes?

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Ingredients

To the Cake:

• Almond flour, two cups
• Monkfruit powder, half a cup
• Baking powder, 1.5 tablespoons
• 3 eggs
• 3 teaspoons of strawberry syrup without sugar
• 0.5 teaspoons strawberry flavoring
• eight tablespoons of butter and pink food coloring

Adding the Icing:

• 1 cup of powdered monkfruit,
• 4 ounces melted cream cheese,
• 4 ounces softened butter
• pink food gel, 3/4 teaspoon strawberry extract

Instructions

1. Turn the oven on to 350 degrees. Cake pan greased, left aside.
2. The almond flour, monkfruit, and baking powder should be combined in a sizable basin or stand mixer. To remove any lumps, whisk or whip the mixture.
3. Eggs, syrup, and extract should all be added at this point.
4. Mix thoroughly after adding the butter. If necessary, scrape the bowl’s sides and re-mix.
5. Squish(toothpick) some of the pink food gel into the cake batter. Mix thoroughly.
6. Add the batter to the dish that has been prepared. Until a toothpick test results in a clean picture,
7. Bake for 20 to 25 minutes.
8. Take cake out from pan and let it cool fully.
9. Combine(mixer) the cream cheese and butter in a another bowl(until frothy).
10. Monkfruit powder should be added and mixed.
11. Using a toothpick, add the extract and food gel, and combine until well-combined and uniform in color.
12. Spread all of the frosting over the cake once it has cooled. If desired, swirl the frosting using the back of a spoon.

Notes

You can use a cake pan of any size. I chose a 7 “It took around 25 minutes to pan in the images. if employing a “Start checking after 20 minutes, whether it’s a round pan or a 9×13 pan. Start checking cupcakes after 12 to 15 minutes.

To make a stiffer frosting, you can optionally add 1 tablespoon of Crisco (shortening) to the butter and cream cheese mixture.

This keto Strawberry Cake is absolutely wonderful, or at least as serious as you can get about cake. Our group of friends organized a small sprinkle shower for one of my girlfriends who also happens to be ketogenic because she is currently pregnant with a girl.

Anyway, there was a recipe for a keto strawberry cake on that mental notepad. Even though I adore fresh strawberries, the amount of carbohydrates they contain may pile up very quickly, so I wasn’t sure how I wanted to make this keto cake.

Nutrition Information:

YIELD: 8

SS: ONE slice
Amount Per Serving: CALORIES: 418 TOTAL FAT: 37.8g CARBOHYDRATES: 10.6g FIBER: 7.1g PROTEIN: 9.4g