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Lemon Strawberry Cake

Lemon Strawberry Cake

   

Lemon Strawberry CakeLemon Strawberry Cake


Recipe Details:
This low-carb lemon-scented, grain-free cake is very popular in America. The cream cheese frosting and strawberries make this sugar-free delight particularly attractive for people with diabetes as it’s hard to find a cake more diabetes-friendly than this one.


Ingredients:
  • Coconut flour – 1/3 cup
  • Almond flour – 2.5 cup
  • Almond milk (unsweetened) – 1 cup
  • Baking powder – 1 tbsp.
  • Unflavored whey protein powder – 1/3 cup
  • Large eggs (room temperature) – 5
  • Butter (softened) – 0.5 cup
  • Granulated Swerve sweetener – ¾ cup
  • Lemon extract – 2 tsp.
  • Lemon zest – 2 tbsp.
  • Softened cream cheese for frosting – 8 Oz
  • Fresh strawberries for frosting (finely cut) – 1.5 cup
  • Powdered Swerve Sweetener for frosting – 2/3 cup
  • Fresh lemon juice for frosting – 2 tbsp.
  • Lemon zest for frosting – 1 tbsp.
  • Heavy cream for frosting – 1.5 cup
    Recipe Directions:
    Step 1
    Grease three 9” cake pans and cover each one with baking paper.
    Step 2
    Whisk together coconut and almond flours, whey protein, and baking powder in a large bowl.
    Step 3
    In a different bowl, beat butter until smooth, then beat in granulated sweetener, lemon extract, and lemon zest until mixed well.
    Step 4
    Beat in the eggs, then half of the flour mixture. After that, beat in the almond milk and then beat in the remaining flour mixture.
    Step 5
    Preheat oven to 325 F. Divide the batter between the three prepared baking pans and smooth the top with a spatula. Bake until golden brown and firm to the touch. That may take about half an hour.
    Step 6
    Remove from oven and let cool in pan for at least 15 minutes, before turning out onto a wire rack to cool completely.
    Step 7
    Now it’s time to do the frosting. In a large bowl, beat the cream cheese with ⅓ cup of the powdered sweetener until the mixture becomes smooth. Then beat in strawberries, lemon zest, and lemon juice until mixed well.
    Step 8
    In a different large bowl, beat the heavy cream with the remaining sweetener until stiff peaks are formed and fold carefully into cream cheese until well combined.
    Step 9
    To assemble the cake, place one layer on a serving platter and spread its top with about one quarter of the frosting. Then repeat with the second and third layers. After that, spread remaining frosting over sides of the cake.
    Step 10
    Put the ready cake in the fridge for at least an hour before serving. Bon appetite!


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