I bought a punnet of organic strawberries one day (they aren’t always available) and decided to make a low carb, low cal version of a rich, creamy Strawberry Cream Layer Cake. You won’t be disappointed.
I had to do a bit of trial and error, but I think I have the right formula now. Here are the ingredients:
For the cake:
3/4 cup of xylitol, erythritol or other artificial sweetener
2.5 cups almond flour/ground almonds (same thing)
1 tsp baking powder
1 500g tub greek yogourt (I use the full fat as it creamier, but you can also use low fat)
2 tbsp erythritol or sweetener
1 punnet chopped strawberries
Beat the eggs and sweetener until thick and creamy. Add the almond flour and baking powder, and mix well. Pour into a cake pan that you have lined with baking paper, and cook in the oven at 170C for about 45m (test it with a knife). Take it out and let it cool, then slice it into two or more layers.
Mix the yogurt with chopped strawberries and sweetener. Spread onto the layer or layers, keeping it thick. Place the cake layer back onto the top, and spread that with the icing. Cover the top with leftover chopped strawberries and put it in the frige.