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–+ servings

Low Carb Coconut Strawberry Cake

This decadent low carb strawberry coconut cake is a sure crowd pleaser! Subtle tones of coconut, and vanilla pair wonderfully with the strawberries studding this moist cake. Top it off with a sugar free cream cheese icing, and even your sugar addicted friends may find themselves converting to the low carb diet after tasting this! 
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Servings 9 servings

Ingredients
  

  • 2 Cups Almond Flour
  • 1/2 Cup Vanilla Protein Powder
  • 1/2 Cup Monkfruit/Erythritol Blend
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 3 Large Eggs
  • 1/4 Cup Butter (melted)
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Almond Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Diced Strawberries (fresh or frozen)
  • 2/3 Cup Unsweetened Shredded Coconut

Topping

  • 1/4 Cup Unsweetened Shredded Coconut
  • 3 Tablespoons Monkfruit/Allulose Blend

Frosting

  • 1 Ounce Cream Cheese (room temperature)
  • 3 Tablespoons Powdered Erythritol
  • 3 Tablespoons Heavy Cream
  • 1/2 Teaspoon Vanilla Extract

Instructions
 

  • Begin by preheating your oven to 350° Fahrenheit and grease a nine-inch square pan with either an avocado oil or olive oil nonstick spray.
  • In a large mixing bowl combine the almond flour, protein powder, sweetener, baking powder, and salt. Mix together until well combined.
  • Next, add the eggs, melted butter, cream, almond milk, and vanilla. Whisk together until evenly combined and you have a smooth cake batter.
  • Fold in the diced strawberries and coconut until evenly distributed throughout the batter.
    Once mixed pour the batter into the prepared pan and spread it out evenly with a spatula.
  • In a small bowl combine the coconut, and sweetener for the topping. Stir it until evenly mixed, then sprinkle the mixture evenly on top of the cake.
  • Bake the cake for 25-30 minutes or until the top has browned and a toothpick inserted comes out clean.
  • While the cake is baking, mix the cream cheese, erythritol, cream, and vanilla in a small bowl with a hand mixer. Whip until the lumps of cream cheese have been worked out and the frosting has thickened. If it’s too thick add a splash of cream and whip again. 
  • Put the frosting in a disposable piping bag or sandwich bag and snip the corner. Once the cake has baked and cooled slightly, pipe the frosting onto the cake in your desired pattern.
  • Slice the cake into nine equal servings and enjoy!!!