Servings : 12

Preperation time : 5min

Ingredients:

For the cake :

• 4 cups of almond flour
• 2 teaspoons of baking powder
• 1 cup of erytrithol
• 8 large eggs (room tempertaure)
• ¼ cup of melted butter ou coconut oil
• 1 ½ tablespoons of vanilla extract

For the filling and topping :

• 2 cups of 35% or whipping cream
• 1/3 cup of erythritol
• 1 tablespoon of vanilla extract
• ½ cup of keto strawberry syrup
• 2 cups of strawberries hulled and sliced

Instructions :

For the cake :

1. Preheat the oven to 180C/350F. Grease two 9-inch cake pans and set aside.

2. In a small bowl, mix together the almond flour and baking powder and set aside.

3. In a separate bowl, whisk together the erythritol, eggs, melted butter, and vanilla extract, until glossy and smooth. Gently fold through the dry ingredients until combined.

4. Transfer the cake batter amongst the two cake pans and bake for 27-30 minutes, or until a skewer comes out clean.

5. Remove the cakes from the oven and let them cool in the cake pans completely, before frosting and layering.

6. Place the first cake on a flat plate or surface.

For the frosting and topping :

1. Place the 35% or whipping cream into a mixing bowl and beat on high until stiff peaks have formed. Add the erythritol and vanilla and beat on high until blended.

Assembaly :

1. Spread half the frosting on top, followed by half the strawberries and strawberry syrup. Place the second cake layer on top, and spread with the remaining frosting and top with the remaining strawberries and straberry syrup.
   ENJOY!

Nutrition per serving :

• NET Carbs : 3g

• Carbohydrates : 10g

• Fiber : 7g

• Protein: 12g

• Fat : 26g