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By Ruthy Lachman Paul
Ketogenic strawberry cake
I double the recipe for use 13"
Updated at: Sun, 05 May 2024 21:14:34 GMT
Nutrition balance score
Good
Glycemic Index
13
Low
Glycemic Load
4
Low
Nutrition per serving
Calories305.8 kcal (15%)
Total Fat25.8 g (37%)
Carbs33.2 g (13%)
Sugars7.6 g (8%)
Protein7.5 g (15%)
Sodium107.3 mg (5%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
20strawberries
clean, cut in half
3eggs
1 cupallulose sweetener
vanilla extract
1 cupsour cream
½ cupolive oil
2 cupsalmond flour
lemon peel
grind
1 tspbaking powder
¼ tspbaking soda
1 tspxanthan gum
½ cupcoconut flour
salt
Strawberry sauce
Instructions
Step 1
Beat sweetener and eggs to a light fluffy mixture, add the olive oil, vanilla extract, sour cream, and lemon zest, and continue to beat.
Step 2
Add the almond & coconut flour, baking powder & soda, and a pinch of salt and mix until it is incorporated.
Step 3
Place half of the mixture in a greased 9-inch baking pan.
Step 4
On top, place 1/2 of the strawberry then the rest of the mixture, and on top again the other half of the strawberries.
Step 5
Place in a hot oven at 300 f degrees for 55 minutes or until the cake is brown & ready.
Step 6
Cool completely and dust well with powdered sweetener. Serve each slice with the strawberry sauce (that you can mix in blander and sweetener) on top
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