Strawberry Cake or Cupcakes
Servings: 12
Calories: 229.4kcal
Ingredients
STRAWBERRY CAKE
- 1/2 cup unsalted butter softened
- 4 eggs room temp
- 1/4 cup granulated sweetener monk fruit or erythritol
- 1 Tbsp baking powder
- 1/2 cup fine almond flour
- 1/2 cup Strawberry Keto Chow 54g
- 2-3 drops red food coloring (if a brighter pink is desired) optional
STRAWBERRY CREAM CHEESE FROSTING
- 6 ounces cream cheese softened
- 1/2 cup heavy whipping cream
- 2 Tbsp Strawberry Keto Chow
- 1/4 cup powdered sweetener
Instructions
- Preheat oven to 350 degrees.
- With an electric mixer, cream together all cake ingredients on medium speed for about 2-4 minutes until creamy and well combined.
- Add batter to a standard cupcake tin with papers or well greased pan. You can also use a 10-inch round cake pan that has been lined with parchment and greased.
- For cupcakes, bake for 25 minutes. For round cake pan, bake for 30 minutes. Let cake or cupcakes cool completely before frosting.
- While your cake is baking, you can prepare the frosting. Add together all ingredients and mix on low. After 30 seconds, once there is no loose powder, whip on high for one minute, scrape sides and then whip another minute.
- Frost cakes as desired.
Notes
Mini cupcakes yield approx 45 pieces.
In the Keto Chow photos, we used the optional red food coloring.
Nutrition
Serving: 1serving | Calories: 229.4kcal | Carbohydrates: 13.6g | Protein: 10.2g | Fat: 20.1g | Saturated Fat: 10.6g | Polyunsaturated Fat: 1.42g | Monounsaturated Fat: 6.47g | Trans Fat: 0.6g | Cholesterol: 104.9mg | Sodium: 392.1mg | Potassium: 459.73mg | Fiber: 1.9g | Sugar: 1.3g | Vitamin A: 616.1IU | Vitamin C: 32.64mg | Calcium: 272.62mg | Iron: 0.89mg | Sugar Alcohol: 9.74g | Net Carbs: 2.03g