Low Carb Strawberry Lemonade Cake

A lemon-scented low carb, grain-free layer cake with the most delicious strawberry cream cheese frosting. This sugar-free creation will win over your harshest critics.

Course Dessert

Cuisine American

Keyword strawberry lemonade cake

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 328kcal

Ingredients

Cake:

2 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavoured whey protein powder
1 tbsp baking powder
1/2 cup butter softened
3/4 cup granulated Swerve Sweetener
2 tbsp lemon zest
2 tsp lemon extract
5 large eggs room temperature
1 cup unsweetened almond milk

Frosting:

8 oz cream cheese softened
2/3 cup powdered Swerve Sweetener divided
1 cup frozen strawberries thawed and chopped, juices reserved
OR 1 & 1/2 cups fresh strawberries chopped fine
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 1/2 cups whipping cream

Instructions

Cake:

Preheat oven to 325F and grease three 9-inch cake pans well (line bottoms with parchment if you are worried about it sticking). You can also use 8-inch pans but your cakes will need to bake longer.
In a large bowl, whisk together almond flour, coconut flour, whey protein, and baking powder.
In another large bowl, beat butter until smooth. Beat in granulated sweetener, lemon zest, and lemon extract until well combined.
Beat in eggs, then half of almond flour mixture. Then beat in almond milk. Finally beat in remaining almond flour mixture.
Divide batter between prepared baking pans and smooth the top with a knife or offset spatula. Bake 25 to 30 minutes or until golden brown and firm to the touch.
Remove from oven and let cool in pan at least 10 minutes, before turning out onto a wire rack to cool completely.

Frosting:

In a large bowl, beat cream cheese with 1/3 cup of the powdered sweetener until smooth. Beat in strawberries, lemon juice and lemon zest until combined.
In another large bowl, beat whipping cream with remaining sweetener until stiff peaks form. Fold carefully into cream cheese until combined.
To assemble the cake, place one layer on a serving platter and spread top with about 1/4 of the frosting. Repeat with second and third layers, and then spread remaining frosting over sides of cake.
Refrigerate at least one hour before serving.

Nutrition