Strawberry Cake (Low Carb, THM-S, Sugar Free)
Servings: 9 Pieces
Ingredients
For the Cake
- ¾ Cup Trim Healthy Mama Baking Blend
or you can use ¼ cup each of coconut flour, almond flour, and flax meal
- ⅔ Cups Gentle Sweet. Non-GMO Xylitol, Erythritol & Stevia Blend
(or the equivalent of your favorite sweetener)
- ⅓ Cup Plain or Vanilla Flavored Protein Powder
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ⅓ Cup Melted Coconut Oil
- 1 Teaspoon Vanilla
- 2 Eggs
- 1 ½ Cups Fresh Diced Strawberries
(or the equivalent of your favorite sweetener)For the Frosting
- 8 oz Cream Cheese Softened
- ¼ Cup Heavy Whipping Cream
- 2 Tablespoons Gentle Sweet. Non-GMO Xylitol, Erythritol & Stevia Blend
Instructions
For the Cake
- Preheat oven to 350.
- Spray an 8x8 glass dish with coconut oil spray.
- In a large mixing bowl, mix all the dry ingredients together.
- In a blender, blend strawberries until pureed.
- Add strawberry mixture to dry ingredients.
- Add melted coconut oil, vanilla and eggs and mix well.
- Pour into prepared pan.
- Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
- Allow cake to cool completely before frosting.
For the Frosting
- Beat softened cream cheese until smooth.
- Add heavy whipping cream and Gentle Sweet.
- Beat for 1-2 minutes, or until frosting becomes thick and fluffy.
- Frost cake.
- Store leftovers in the refrigerator.
Nutrition
Serving: 1g