Low Carb Chocolate Cake with Strawberries and Whipped Cream

A moist reduced carb chocolate cake made of almond flour and coconut flour filled with strawberries and whipped cream. Make this lovely ketogenic recipe dairy totally free by using whipped coconut cream.

This lower carb chocolate dessert is really effortless to make dairy-free. Because, the chocolate cake is previously dairy-free, substitute the whipped cream with Whipped Coconut Cream for an all dairy-free of charge version.

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There's some thing superb about the combination of chocolate, strawberries, and cream. I know it's a mixture my loved ones loves. Each 12 months we eagerly wait for the strawberry stand near our property to open – which is exactly where we purchase the freshest strawberries. Occasionally, the local grocery store and Costco promote wonderful strawberries, as well.

Since it really is virtually strawberry season I have taken the chance to update the photographs of some older posts that contain strawberries. The most current strawberry dessert I updated becoming the reduced carb strawberry shortcake dessert I re-posted last week. It, also, functions a super moist cake topped with strawberries and cream.

If you are as crazy about traditional dessert combinations as I am, then you will really like this minimal carb chocolate cake with strawberries and whipped cream. The chocolate cake is a recipe I produced for many years when my my loved ones was dairy free of charge as effectively gluten free and reduced carb. It is heavily adapted from a recipe in Elana Amsterdam's Gluten Free Almond Flour Cookbook, but you'd be far pressed to see the similarity!

Manufactured from gluten free of charge almond flour and coconut flour, this low carb cake calls for coconut milk as both the liquid and the body fat in the recipe. The complete body fat coconut milk provides quite great moisture and a really subtle sweetness of coconut. The chocolate cake is moist and dense generating this a significant dessert. I recommend letting it sit out for twenty-thirty minutes before enjoying.

Considering that the cake is previously dairy totally free, if someone needs dairy free of charge whipped topping, use two 13.five ounce cans of coconut milk and adhere to the method for How To Make Whipped Coconut Cream.

Lower Carb Chocolate Cake with Strawberries and Whipped Cream is eight net carbs per serving

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Reduced Carb Chocolate Cake with Strawberries and Cream

A moist and dense reduced carb chocolate cake filled with strawberries and whipped cream. The cake is gluten-free of charge and dairy-totally free. To make the whole dessert dairy-free substitute the whipped cream with Whipped Coconut Cream.

Chocolate Cake

• 2 cups almond flour (Honeyville)
• one/2 cup coconut flour (Bob's Red Mill)
• one/2 cup Sukrin :one (or Swerve Granulated)
• one/two cup cocoa powder, (sift just before measuring)
• 2 teaspoons baking powder
• one/2 teaspoon baking soda
• 1/four teaspoon salt
• four huge eggs
• one cup coconut milk (total excess fat)
• one teaspoon stevia glycerite
• 1 tablespoon vanilla
• one tablespoon vinegar

Stabilized Whipped Cream

• 10 ounces hefty whipping cream
• 3 tablespoons Sukrin Icing Sugar (or Swerve Confectioners)
• 1/eight teaspoon xanthan gum
• ***for dairy cost-free (whip the chilled coconut cream from two cans (13.5 ounces) of complete body fat coconut milk)

• ten ounces strawberries, sliced thickly

1. Planning: Preheat the oven to 350 and place the rack to the lower third of the oven. Spray an 8 x eight round pan with baking spray. Reduce a piece of parchment to fit into the bottom of the pan.

2. Technique: Measure the dry ingredients for the cake into a medium bowl and whisk to break up any lumps. Add the coconut milk, eggs, vanilla, stevia glycerite and vinegar. Combine extensively with a hand mixer and then right away spread the mixture gently into the prepared baking dish. It will be thick like brownie batter.

3. Baking Guidelines: Put the chocolate cake into the oven and turn the heat to 400 degrees for 5 minutes. This will get the batter growing. Then turn it back down to 350 for twenty-thirty minutes dependent on your oven. When completed, the prime will spring back when lightly pressed with a finger, but will sound just a little bit moist. Take away from the oven and cover with a clean tea towel till entirely cool. This assures that the chocolate cake will be truly moist.
4. Whipped Cream: When ready to assemble the cake, whip the cream with the powdered sweetener until soft peaks form and then include a pinch of salt, one/eight a teaspoon of xanthan gum. Whip until company and stable. The whipped cream should hold the tracks the beater left in the bowl and be actual thick. It will hold on to a spoon when flipped upside down. Refrigerate.
5. Strawberries: Wash the strawberries, hull, and slice thickly.

6. Assembly: Run a sharp thin knife around the sides of the cake pan and flip the cake out of the pan. Flip the cake proper side up and slice in half, horizontally. &nbspAdd 3/4 of the whipped cream to the middle of the cake and spread to the edges with a spoon. Include 1/2 – 3/4 of the strawberries to the middle of the cake. Add the remaining whipped cream to the prime of the cake and top with the remaining strawberries. Cut and serve.&nbsp

Nutrition Details

Minimal Carb Chocolate Cake with Strawberries and Cream

Sum Per Serving

Calories 327 Calories from Body fat 252

% Everyday Worth*

Total Excess fat 28g 43%

Total Carbohydrates 14g 5%

Dietary Fiber 6g 24%

Protein 9g 18%

* % Day-to-day Values are primarily based on a 2000 calorie diet.

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