Description
A delicious and healthy no sugar no flour strawberry cake that’s perfect for keto, gluten-free, and low-carb diets. Made with almond flour, coconut flour, and natural sweeteners for a guilt-free dessert experience.
Ingredients
2 cups Bob’s Red Mill almond flour
1/2 cup Nutiva organic coconut flour
6 large brown eggs, room temperature
1 tsp Arm & Hammer baking powder
1 cup fresh organic strawberries, chopped
1/2 tsp Simply Organic vanilla extract
1/4 cup stevia or monk fruit sweetener
1/4 tsp sea salt
2 tbsp coconut oil, melted
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt
3. In separate bowl, beat eggs, vanilla extract, and sweetener until fluffy
4. Gradually fold dry ingredients into wet ingredients until just combined
5. Gently fold in chopped fresh strawberries
6. Pour batter into prepared pan and smooth top
7. Bake for 25-30 minutes until golden and toothpick comes out clean
8. Cool completely on wire rack before frosting
Notes
Store in refrigerator for 3-5 days in airtight container
Can be frozen for up to 2 months when properly wrapped
Fresh strawberries work best, but thawed frozen berries can be substituted
For vegan version, substitute flax eggs for regular eggs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 3g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg