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DRY INGREDIENTS

Almond flour = 240 g / 2 cups

Coconut flour = 60 g / 1/2 cup

Other flour options

1. Solely almond flour = 480 g / 4 cups

2. Solely coconut flour = 120 g / 1 cup

Baking powder = 10 g / 2 1/2 tsp

Salt = 1/2 tsp

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener)

WET INGREDIENTS

Whole eggs = 5 large (room temperature)

Unsalted butter (softened) = 227 g / 1 cup

Vanilla extract = 1 1/2 tsp

Unsweetened almond milk = 60 ml / 1/4 cup (OR any keto friendly milk. You can also use whipping cream but just dilute it, using the ratio of 40% whipping cream with 60% water.)

INGREDIENTS FOR WHIPPED CREAM

Whipping or Heavy cream = 150 ml / 2/3 cup

Powdered sweetener = 1 to 2 tbsp

Vanilla extract = 1/2 tsp

DIRECTIONS FOR THE CAKE

1.   For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  In a large bowl, add the softened butter and sweetener. Beat with a handheld mixer (or stand mixer) at medium high speed until light, fluffy and pale in color. Scrape the sides of bowl intermittently.

4.  Add the eggs, one at a time and beat to combine.

5.  Add the vanilla extract, milk and beat to combine.

6.  Sieve all the dry ingredients together then add into the butter mixture.

7.  Beat at low speed to combine.

8.  Mix with a spatula. The batter is thick and smooth.

9.  Transfer the batter equally into 2 x 8-inch (20 cm) baking pans greased and lined with parchment paper. Spread evenly.

10.  Bake for 20 minutes or until a toothpick comes out clean.

11. Cool completely on a wire rack.

12. Once cooled, top the bottom layer of cake with keto strawberry jam (about 80 to 100 g) (see recipe at the jams/spread/butter section). The only thing I did with my strawberry jam was to cook it for a while with a bit of xanthan gum to thicken it further so that it's easier to spread. Then I blitz it to be finer and smoother. Spread evenly and leave a gap at the edges to prevent the fillings from oozing out. If you are using fresh strawberries, just slice and layer them.

13. Then top with a layer of the whipped cream and spread evenly.

14.  Top with the second layer of cake.

15.  Garnish with sliced strawberries (optional).

16.  Dust with powdered sweetener. I used powdered allulose, but you can use any keto friendly powdered sweetener

DIRECTIONS FOR THE WHIPPED CREAM

1.  It is important to ensure that the cream is cold and the bowl too. If you live in a tropical climate like me, you may need to add ice cubes to a big bowl then place the second bowl with all the ingredients over the ice cubes. This will ensure that the cream can be whipped until stiff peaks.

2.  Add all the ingredients into a bowl then beat with a handheld mixer at high speed until stiff peaks forms.

3.  It is best to refrigerate the cream until cold before using so that it stays firm for a longer period on the cake.

[Total servings = 12]

NUTRITION INFO PER SERVING

Total carb = 5.9 g

Dietary fiber = 3.2 g

Net carb = 2.7 g

Calories = 292

Total fat = 27.8 g

Protein = 5.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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