Low-carb strawberry cake with vanilla buttercream

Low-carb strawberry cake with vanilla buttercream

Here's the only dessert you'll need for the summer. This moist low-carb cake is loaded with fluffy vanilla buttercream and we didn't skimp on the strawberries either! Prepare a day ahead for the ultimate taste experience.

Low-carb strawberry cake with vanilla buttercream

Here's the only dessert you'll need for the summer. This moist low-carb cake is loaded with fluffy vanilla buttercream and we didn't skimp on the strawberries either! Prepare a day ahead for the ultimate taste experience.
USMetric
12 servingservings

Ingredients

Cake
  • 4 4 egg whiteegg whites
  • ½ cup 125 ml (100 g) erythritol
  • 1 cup 225 ml (110 g) almond flour
  • 3½ oz. 100 g butter
  • 23 cup 150 ml heavy whipping cream
  • 2 tsp 2 tsp (10 g) baking powder
  • 2 tsp 2 tsp (5 g) ground psyllium husk powder
  • 4 4 drops almond extract
Vanilla buttercream
  • 4 4 egg yolkegg yolks
  • ¾ cup 175 ml heavy whipping cream
  • 2 tbsp 2 tbsp (25 g) erythritol
  • 3½ oz. 100 g butter
  • ½ tsp ½ tsp vanilla extract
Decoration
  • 1¼ cups 300 ml heavy whipping cream
  • 1 lb 450 g fresh strawberries

Instructions

Instructions are for 12 servings. Please modify as needed.

Cake layers

  1. Preheat the oven to 365°F (185°C).
  2. Separate the eggs. Place the yolks in a small saucepan and set aside. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. It takes a few minutes.
  3. Add the sweetener and continue whipping. Melt the butter and add the rest of the ingredients. Mix together quickly but don't whip for too long.
  4. Grease a springform cake pan (about 10 inches / 27 cm in diameter) with butter. Pour the batter in the cake pan and spread out evenly with a spatula.
  5. Bake in the middle of the oven for 20 minutes or until a toothpick inserted in the middle comes out clean.
  6. Remove from the oven and allow to cool completely. If you're serving the cake the next day, cover with plastic wrap and place in the refrigerator to cool completely overnight.

Vanilla buttercream

  1. Combine the cream with the egg yolks in the saucepan over low heat, and whisk thoroughly. Add the rest of the ingredients, except the butter. Keep whisking until the cream thickens. Make sure the cream doesn't start boiling, because then you'll get scrambled eggs instead of vanilla cream, which we would like to avoid in this case. Turn off the heat.
  2. Divide the butter into smaller pieces and add to the cream. Stir until melted and evenly combined.
  3. Allow to cool. Place in the refrigerator to cool completely, preferably overnight.
  4. Pour the vanilla cream in a large bowl and beat with an electric mixer until fluffy.

Assembling and decorating

  1. Divide the cake horizontally in the middle, so you get two even layers. Place the bottom layer on a nice cake stand.
  2. Spread the vanilla cream on the cake and top with the second layer.
  3. Whip the cream until fluffy but not too stiff. Spread over the whole cake or use a piping bag if you're going for a more elegant look.
  4. Cut the strawberries into wedges or slices. Decorate the cake with the strawberries as you like. For an extra touch of summer, top with some beautiful flowers.

Tip!

Feel free to vary the flavors by adding grated lemon zest or lime zest in the vanilla cream, and top with berries in season.

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2 comments

  1. Melissa
    Just tried this recipe for July 4th, and it was a hit! I need to try again though, because my cake was very thin (but nice and moist), and my butter cream was runny. All tasted great though and no one really knew what it was supposed to look like, and I even was asked by everyone there for the recipe, lol. So I guess it is forgiving...
  2. Maria
    This cake was absolutely phenomenal! Loved by all and will definitely make again. The cake was a bit thin and tore when I cut it but under all that buttercream goodness and whipped cream you couldn’t tell. Thanks!

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