Ingredients
Scale
- 8 oz fresh strawberries, sliced
- 1 tablespoon monkfruit sweetener
- 1 tablespoon lemon zest
- 1 1/2 cups almond flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 egg white
- 1/2 cup monkfruit sweetener (for the cake)
- 2 tablespoons heavy whipping cream
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream (for whipped cream)
- 1 teaspoon vanilla (for whipped cream)
Instructions
- Preheat your oven to 350°F and prepare two greased 6-inch cake pans.
- Mix sliced strawberries with monkfruit sweetener and lemon zest, and set aside.
- In a bowl, sift together almond flour, baking powder, and salt.
- Whip eggs and egg white until foamy; gradually add monkfruit sweetener until thickened.
- Gently fold in dry ingredients followed by heavy whipping cream, melted butter, and vanilla.
- Pour the batter evenly into prepared cake pans and bake for 12-15 minutes or until golden; cool on a wire rack.
- Whip heavy cream with vanilla until stiff peaks form.
- Assemble layers with one cake layer, half of the strawberries, and one-third of the whipped cream; repeat with the second layer, then top with remaining whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 265
- Sugar: 2g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg