Type to search

Chocolate Strawberry Keto cake

Uncategorized

Chocolate Strawberry Keto cake

Share

Ingredients for Chocolate Keto Cake

You’ll need a few special ingredients for making this delicious keto cake recipe! Here are the main ingredients you’ll need:

  • Erythritol – this is my favorite sugar replacement product! It has very little after taste! I used this granulated erythritol for the cake base and this powdered erythritol for the buttercream (affiliate links).
  • Eggs: have the eggs at room temperature for best results. Cold eggs will take longer to whisk.
  • Almond Flour: this low-carb flour is perfect for keto cakes! Use a finely-ground flour for best results.
  • Cocoa Powder: try Hershey’s Special Dark cocoa powder for a super rich and chocolatey cake.
  • Coconut Oil: refined and neutral flavored coconut oil will work best for this cake.
  • Unsalted Butter: use only unsalted, softened butter for the making the strawberry keto buttercream! Soften the butter at room temperature for about 30 minutes prior to using.
  • Strawberries: use fresh or frozen (thawed) strawberries for making the strawberry filling. I recommend using fresh strawberries to garnish the cake.
  • Sugar-Free Strawberry Preserves: for making the strawberry frosting. Make sure to use a sugar-free version!
  • Strawberry Extract: use an extract or an emulsion (a thicker, colored type of extract) for flavoring the buttercream.

Making Keto Chocolate Sponge Cake

I start this incredible keto cake off with a keto chocolate sponge cake! Making a keto cake means replacing the flour and sugar and avoiding milk, all of which have plenty of carbs. I decided to go with a sponge cake because the eggs give the cake more volume.

  • Make sure to whisk the eggs for a good 5 minutes or more, until they’re fluffy and pale in color. In my traditional ‘Chocolate Sponge Cake’, I whisk together the eggs and sugar but sugar alcohols will prevent the eggs from getting fluffy and will make them go flat if added too early in the recipe.
  • Sift the dry ingredients in small batches and fold gently but thoroughly after each addition.
  • The baked layers will have a glossy sheen to them once they’re baked and will be more fragile than a regular cake. Allow the cake layers to cool and handle them carefully!
  • How to Make Keto Strawberry Buttercream

    What I absolutely LOVE about erythritol is that it has just about zero aftertaste and the powdered version is simply amazing! This keto buttercream is made just like a traditional buttercream except with the powdered sugar replacement.

    1. Place the softened butter into a mixing bowl. Make sure to whisk the butter for a good 4 to 5 minutes before adding anything – get it really light and fluffy and almost white in color. I like to scrape down the sides of my mixing bowl a few times to make sure all the butter is whisked.
    2. Once you add in the powdered erythritol, use the lowest setting to get it incorporated! It’s extremely powdery and will go everywhere on a high speed! Once it’s mixed in, then whisk on high speed for 2 to 3 minutes until fluffy.
    3. Add the extract and sugar-free preserves very last and mix for a few seconds, just until combined!
    4. Transfer about 1 1/2 cups of the buttercream into a pastry bag tipped with a star

      How to Make a Chocolate Strawberry Keto Cake

      Once you have the chocolate keto cake layers and the strawberry keto buttercream ready to go, it’s time to assemble this keto cake!

      1. Allow the keto chocolate sponge cake to cool completely, then gently transfer it onto a decorating turntable or cake stand. The layers will be very fragile so handle them with care. If a layer splits, that’s perfectly fine; the buttercream will keep it together!
      2. Add a light layer of frosting, follow with a heaping amount of diced strawberries and garnish the cake with dollops of cream and more fresh berries.
      3. If desired, the cake layers may be lightly soaked with a sugar-free strawberry syrup, like the kind they use in coffee shops.
      4. Enjoy the cake within 3 days and keep it refrigerated when not serving. Allow the cake to warm to room temperature before enjoying.
Previous Article

Leave a Comment

Your email address will not be published. Required fields are marked *