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.
strawberry lemonade cake
unflavoured whey protein powder
granulated Swerve Sweetener
unsweetened almond milk
powdered Swerve Sweetener
thawed and chopped, juices reserved
OR 1 & 1/2 cups fresh strawberries
fresh lemon juice
cups whipping cream
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.
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.
serving = 1/16th of cake
By Carolyn Ketchum of All Day I Dream About Food