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A delicious dessert and now one of my favourites! It was incredibly tasty, fluffy and light!

What you need:

CAKE

  • 1/2 cup (120g) sour cream
  • 1/2 cup (118ml) water
  • 1/2 cup (100g) sugar substitute (I used erythritol)
  • 1/2 cup (50g) butter – melted
  • 2 eggs
  • 2 cups (180g) almond flour
  • 1 tsp baking powder
  • 1 1/2 cups halved strawberries
  • tsp vanilla

CREAM

  • 2 cups (approx 500ml) heavy cream
  • 1/2 cup (100g) sugar subtitute
  • tbsp vanilla

In a mixing bowl, whisk together your wet cake ingredients. Stir in your almond flour and baking powder.

Pour half the cake batter into a 9-inch cake pan lined with parchment paper or greased.. Pour the other half in a separate 9-inch cake pan (or cook afterwards if you only have 1 pan)

Bake at 350 for approx 25 minutes.

Let the cakes cool while you whip up your heavy cream, sugar substitute and vanilla. Whip to stiff peaks.

Place one cake on a plate. Cover the top of the cake with whipped cream. Then add a layer of strawberries.

Place the second cake on top and repeat – cover with whipped cream and then more strawberries.

Chill in the fridge until ready to serve.

Enjoy!

This makes approximately 12 slices.

Nutritional Information:

  • CALS: 291
  • FAT: 27.7
  • CARBS: 7.3
  • FIBRE: 2.4
  • NET CARBS: 4.9
  • PROTEIN: 6.3

 

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