Keto Strawberries & Cream Cake
Servings: 10 slices
A low carb version of a classic British Victoria sponge cake
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.
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!
Makes 10 slices at 5g net carbs a slice
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 348kcal | Carbohydrates: 7g | Protein: 9g | Fat: 33g | Fiber: 3g