Keto Strawberries & Cream Cake
Servings: 10 slices
Calories: 348kcal
A low carb version of a classic British Victoria sponge cake
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Ingredients
- 1 cup butter softened
- ½ cup monkfruit/erythritol sweetener or other low carb sweetener
- 5 medium eggs
- 2 cups almond flour
- ⅓ cup whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup almond milk
Filling
- ½ cup whipping/heavy cream
- ½ cup strawberry chia jam
Instructions
Bake the Cake
- Preheat the oven to 170C/350F degrees.
- Grease and line two 8 inch baking pans with parchment paper.
- Whisk the butter until smooth and creamy.
- Add the low carb sweetener and continue to whisk until smooth.
- Whisk in the eggs, one at a time.
- Add the vanilla, almond flour, baking powder, whey protein powder and whisk until smooth and thick.
- Pour in the almond milk and whisk until smooth. Add more if the cake batter is not smooth enough.
- Spoon the mixture into the two cake tins and smooth out evenly.
- Bake for 25-30 minutes until firm and golden.
- Remove from the oven and cool for 10 minutes in the tin before removing the sponges. Set aside to cool.
Assembly
- Whip the cream until you have soft peaks.
- Spoon the strawberry chia jam over the base of one sponge.
- Spread the whipped cream on top of the strawberry jam.
- Place the other sponge cake on top. Dust with powdered low carb sweetener (I used allulose) OR you could spread more cream on top and decorate with strawberries.
- Slice and enjoy!
Notes
Makes 10 slices
Nutrition
Serving: 1slice | Calories: 348kcal | Carbohydrates: 7g | Protein: 9g | Fat: 33g | Fiber: 3g | Net Carbohydrates: 4g