Low-carb, Gluten-free Chocolate Strawberry Cream Cake

Low-carb, Gluten-free Chocolate Strawberry Cream Cake
  • Prep Time
    20 mins
  • Cook Time
    20 mins
  • Serving
    16
  • View
    1,435

Low-carb, Gluten-free Chocolate Cake with Real Strawberry Whipped Cream

I can’t stop with dessert recipes! I hope you don’t mind it?! 🙂 It is summer and I always see fresh smiley fruits, so I have to create delicious treats that we can eat without remorse and guilt. 

Whoever has insulin resistance, type-2 diabetes or gluten allergy, they don’t have to mind with remorse or guilt. Everybody can eat this cake because my desserts are made in a little different way. I substitute the sugar with sweetener, and change flour to gluten-free ingredients like almond and walnut flours. In return the low-carb desserts will be much tastier because we don’t feel the same dominant taste of sugar everywhere, which is suppressing all real fruit flavors. That’s why we don’t even need to use flavor enhancers or artificial flavors in keto desserts because we can finally feel the true taste of the fruit in keto desserts made with real fruit. Although, the gluten-free sponge cake will be a little heavier, but also much tastier than sponge cake from white flour and it also has much less carbs in it.
Low-carb, Gluten-free Chocolate Strawberry Cream Cake

I made this type of cake with black currant before, so you can check this recipe on the link below:

 

Low-carb, Gluten-free Chocolate Strawberry Cream Cake

Of course, if you don’t have fresh strawberries, you can make this delicious cake with frozen strawberries, or you  can make this cake with many different berries or any fruits. You will always get an elegant, perfect looking and flavour rich cake that you can also serve to your guests.

Low-carb, Gluten-free Chocolate Strawberry Cream Cake

How to bake this Strawberry Cake?

Look at this video, change the black currants to strawberries or whatever you want and bake the cake easily.

 

Have you tried this recipe?

★★★★★  Give it a star rating and please comment below!  ★★★★★

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Ingredients

Cocoa Sponge Cake

Strawberry Cream

Dark Chocolate Topping

Nutrition

Per 2 slices of Chocolate Strawberry Cream Cake

  • Daily Value*
  • Calories: 371
    18 %
  • Fat: 36 g
    22 %
  • Total Carbs: 10 g
    15 %
  • Fiber: 3 g
    12.6 %
  • Sugar: 5 g
    12 %
  • Net Carbs: 7 g
    16 %
  • Protein: 7 g
    9 %
  • Sodium: 46 mg
    2 %
  • Potassium: 1496 mg
    42 %
  • Percent Daily Values are based on a 2,000-calorie diet. Fat 165 g, Carbohydrate 40g, Fiber 25 g, (Sugar 40 g,) Protein 75 g, Sodium 2300 mg, Potassium 3,500 – 4,700 mg. To calculate the whole net carb content in food, have to subtract the fiber from the total number of carbs. Your individual daily values may be higher or lower depending on your own calorie needs.

Directions

Step 1

Separate the eggs. Put egg yolks into a deep bowl, add sweetener into it and mix, then add coconut oil and mix further. Add cream and cocoa powder as well and mix them together well.

Step 2

Add almond flour and ground walnut with baking powder into the egg mixture and mix together. Add cocoa powder too.

Step 3

In the separate bowl make hard foam from egg whites with a pinch of salt then add this egg white foam into flour mixture. Mix them together gently.

Step 4
Black Currant Cake - Low-carb, Gluten-free & Very Fruity

Pour the raw sponge cake mixture into a paper-lined baking sheet (8" x 8" / 20 x 20 cm) then put it into preheated oven to 350 F / 180 C for 20-25 minutes.

Step 5

Cook the srawberry for a short time, add gelatin and cook more 2 minutes and mix and cool.

Step 6
Black Currant Cake - Low-carb, Gluten-free & Very Fruity

Beat whipping cream with sweetener into hard foam then add strawberry jelly and mixe together.

Step 7
Black Currant Cake - Low-carb, Gluten-free & Very Fruity

Put the cream onto the cocoa sponge cake,

Step 8
Black Currant Cake - Low-carb, Gluten-free & Very Fruity

Spread the cream evenly, then put the cake into fridge.

Step 9
Black Currant Cake - Low-carb, Gluten-free & Very Fruity

Melt dark chocolate with coconut oil and spread it onto the top of the cake. Cool it until serve.

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