This delicious Low Carb Strawberry Shortcake Dessert has a base of moist gluten-free and dairy-free almond flour cake to support the stars of fresh ripe strawberries and sweetened whipped cream.
Strawberry shortcake was one of my favorite desserts growing up. We grew our own strawberries in the garden and it seemed I waited forever for them to ripen. My mother made bisquick biscuits, adding cream, and sugared the tops. I loved how they sparkled. When I was older, she let me cut the strawberries for our strawberry shortcake. A job I took seriously
It’s almost strawberry season in Southern California – the time of year I find myself steering my car towards roadside stands stacked with flats of strawberries right from the farm, picked fresh that morning. We’re talking big, glossy, dark red strawberries, so juicy – that the juice dribbles down your chin.
I’ve been going to Bob & Gary’s Field Fresh Strawberry stand for twelve years. It is literally right off of a major highway. Its red and white rail fence and signs seen from the road. It’s conveniently located just two miles from my house.
The strawberry shortcake dessert recipe starts with an ultra-moist almond flour cake baked in a sheet pan. For photos, I cut the sheet-cake into circles with a biscuit cutter and got 12 round bases, but for everyday serving, I would cut the cake into 12 squares and serve that way. If you cut your almond cake into circles, save the crumbs!
[TIP] I save my low carb cake crumbs for cheesecake bases. I break them into crumbs and press them into the bottom of a spring-form pan. Just pour the cheesecake batter over the top and bake. I’ve done this for years and it yields a nice low carb dessert. This idea works with cake scraps, left over muffins, or failed cakes. It works beautifully.
The base for this strawberry shortcake dessert is gluten free and dairy free. Using full fat coconut to replace the oil and add moisture results in an unbelievably moist cake. If you would like an all dairy-free dessert, follow the instructions for making Whipped Coconut Cream and substitute it for the whipped cream.
If I have you thinking about strawberries, try my Strawberry Buttermilk Ice Cream which is absolutely amazing.
This Low Carb Strawberry Shortcake dessert is 6 net carbs per serving
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Low Carb Strawberry Shortcake Dessert (almond flour)
Ingredients
Almond Flour Cake
- 3 cups almond flour
- 1/2 cup low carb sugar (or Swerve)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 3/4 cup coconut milk (full fat from a can)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon stevia glycerite (or stevia drops)
Topping
Strawberries
- 12 ounces strawberries, Diced
- 2 tbsp low carb powdered sugar
Whipped Cream
- 1 cups heavy cream***
- 2 tablespoons low carb powdered sugar
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees and position the rack to the middle. Spray a small rimmed sheet pan (jelly roll pan) with baking spray and then line the bottom with parchment paper. The baking spray keeps the parchment in place. My quarter sheet pan measures 12 x 8 1/2 inches at the base of the pan and 13 x 9 1/2 inches at the top (around the rim).
- Measure the dry ingredients for the cake into a medium bowl and stir to mix thoroughly. Then, add the eggs, coconut milk, lemon juice, vanilla and stevia glycerite to the bowl and mix with a hand mixture until ingredients are incorporated.
- Pour the batter into the parchment lined baking sheet and gently spread it to the edges of the pan. Place the cake into the oven and turn it up to 400 for 5 minutes. Then turn it back down to 350 for about 20 minutes more until fully cooked and lightly browned on top.
- Remove the shortcake from the oven and let cool completely before cutting. Cut into 12 squares or use a biscuit cutter to cut into circles.
- Dice strawberries and mix with two tbsp of sweetener to mascerate. Whip the cream with the vanilla and 2 tbsp of sweetener until very thick. (I often add a pinch of xanthan gum to stabilize the whipped cream)
- To plate, add a dollop of whipped cream to a piece of cake and top with the freshly sliced berries. Piping the whipped cream is also a nice effect. Serves 12.
Notes
Nutrition
Low Carb Chocolate Cake with Strawberries and Whipped Cream
Kim,
Awesome recipe!!! My husband was just told by his doctor to reign it in on carbs, so I’m teaming up with him to go keto. In the last three months, I’ve tried at least a dozen dessert recipes, and this recipe is right at the top of his faves. It’s so nice as a cheerleader and head home nutritionist, to be able to provide him with something that not only doesn’t feel like suffering and deprivation, but feels like a luxurious treat! Keep up the fabulous work!
Kelly
P.S. I have a jelly roll pan that’s extra wide, so I make my shortcakes extra thin, then layer them with whip cream and strawberries in between and on top (sparsely, to keep the carb count as advertised).
I’m so happy, Kelly! Thank you for sharing this with me. You made my day. -Kim
This was super yummy! I kind of rushed trying to make the whipped coconut cream, so it’s more of a creamy sauce that is still SUPER GOOD. How do you store these?
Hi Amy. I store the cake rounds in an airtight plastic container in the fridge separated by waxed paper. The whipped coconut cream should be stored in the refrigerator, too, or it will melt. -Kim
I plan on making this tomorrow for a friend’s 60th birthday, as strawberry shortcake is his favorite. Your recipe caught my attention, as it definitely fits his low carb daily intake. Could you please let me know if you use a cake pan, jelly pan, or different. Also, I will need to double the recipe to accommodate how many are attending the event. Will that work if I use a larger jelly pan (16 3/4″L x 11″W x 1″H) should I double the recipe?
Or should I do two cake pans (9″W x 13″L)?
Can’t wait; this looks delicious!!!!!
Hi Lisa. I used a 1/4 sheet pan/jelly roll (that is the small one and approximately 9×13 inches). Double the recipe if you are going to use a half sheet pan. I would probably use the two 9×13 inch pans. -Kim
Kim, thank you so much for this recipe. This has been the best yellow cake my family has experienced in nearly five years of mostly-Keto eating. After reading so many comments about how moist it is, I did reduce the lemon juice to 2 T and add 2 T whey protein. What others call “moist” is often wet and pasty to my palate, and I’ve been on a search for keto cake recipes without this wet characteristic. This cake had a fantastic texture, soft and not too crumbly, and the flavor was perfect. It was delicious as strawberry shortcake, reminding us of the little golden sponge cakes conveniently positioned next to the strawberries in grocery stores. It was also fantastic as a plain sheet cake with a layer of white frosting on top. It’s a great all-purpose yellow cake, and I’m so pleased with it.
It’s evident that you put a lot of thought and effort into developing your recipes, because they’re successful, reliable, and enjoyable—good food, with no gimmicks. I appreciate that. Thank you, sincerely.
I’m thrilled that you and your family enjoyed the recipe, Erica. I have a buttermilk sheetcake white is super delicious, too. In fact, it’s my favorite. Thank you so much for taking the time to leave such a thoughtful comment. Enjoy your week. -Kim
can i substitute something for coconut milk, if i dont have it.
Sure, Peggy. Try 1/2 cup heavy cream and 1/4 cup water. -Kim
I want to make this for the weekend when my family visits, but want to know first if it’s ok to sub regular sugar in place of the sukrin? And can I omit the Stevia drops?? Thanks!
That’s perfectly fine, Tami. In fact, the cake will be even better. Enjoy. -Kim
can this be made using Splenda?
Yes…… But are you using Splenda for baking? Is the main ingredient Maltodextrin? Maltodextrin is used to “fluff up” Splenda (sucralose) so that it measures cup for cup like sugar. Maltodextrin has a glycemix index (85-105) that is higher than table sugar (63). This sugar free sweetener will raise your blood sugar higher and faster than using sugar. You can use the Sucralose drops (no maltodextrin) or packets of Splenda (which have much less maltodextrin), but the texture may be different. I also find that using splenda with low carb baked goods makes them mushy in texture. I hope this helps. -Kim
This recipe was easy to follow and totally delivered! I made it for a large group and it was a big hit. I used less swerve in the cake because my family’s original shortcake was a home made tea biscuit with only 1 tblsp of sugar for 10-12 servings, so I used 1/4 c. Swerve in this recipe. Loved it! Low carb or not, I think this will become our new family shortcake.
Kim, my husband and I are very picky, and were fell in love with your cake! Thank you for sharing!
Marlene
I’m so happy you liked the cake, Marlene. -Kim
Made this cake this morning and it is going to be perfect for our Mother’s Day lunch for my Mom and the rest of our family. My mother and I are diabetics so this is a life saver. I thought of making an alternate cake for the non-diabetics, but it tastes so good I’m just going with it for everybody. (I’m sweetening half of my strawberries with regular sugar for the non-diabetics, though, and they’ll have regular sugar in their whip cream.) I am going to share that I did make a substitute out of necessity. I totally forgot to get the canned coconut milk at the store yesterday and didn’t really have time to go this morning, but I did have unsweetened coconut milk in the carton. I decided to use it but I added 3 tbsp melted unsalted butter to the mix to make up for less fat in the carton milk. It is moist and seemed to work great. Next time I do it I’ll be sure to get the canned kind to see how the cake differs. Thanks for the recipe!
I’m so glad that your mother and guests enjoyed the cake, Paula. I’m also happy to hear that the substitute worked for you. Thanks for coming back to let me know how the recipe was received and how your substitute worked. -Kim
Lovely recipe…had this for our dessert for Easter today. The cake was terrific, so moist and a great compliment to the berries. I did a half recipe as there were only 4 of us, and so I made it in an 8 in. cake pan (5 min @ 400F and 12 min @ 350F). I cut the cake in 8 wedges and served 2 per serving, stacking them with whipped cream sandwiched in the middle as well as a decorative swirl on top …crowned with the strawberries. Certainly a very generous serving, but hey, its Easter !
And thank you for the tip on stabilizing the whipped cream with a tiny pinch of xanthan…..worked great. Was able to make the whipped cream earlier today and put it in a piping bag in the frig….kept beautifully.
I always know I can count on one of your recipes…..they are so well crafted and you are so spot on with what works. Thanks so much. Another winner.
Deborah, I am thrilled that you liked the recipe. I love how you staked the cake for presentation, I bet it was beautiful. I appreciate you taking the time to come back and leave such a thoughtful comment. Enjoy your week. -Kim
5 stars
Thank you for sharing this recipe. I made it tonight for my birthday dessert. It came out delicious! Very moist and good flavor. I think next time I may add a little less sugar, other than that, its a five star to me! Thanks!!
THIS IS FAN-TASTIC!!!!!
My bf decided to join keto with me and told me how much he would miss strawberry shortcake. So i googled and found this recipe ! I am SO thankful ! First and only time ive made it so far and I am thoroughly impressed ! Who said Ketopians can’t eat good ?!?!
I’m excited to try this! I’m a little confused about your pan sizes with two different dimensions. Can you please explain a little more? Or can i use a Pyrex baking pan? Thanks!
Hi Sally. I just used a small jelly roll pan. It’s also called a quarter sheet pan. Don’t use a pyrex dish because your cake will end up dry and over baked. I will check the dimensions and make sure they are the same. Let me know if you have any more questions. -Kim
Making the shortcake this weekend!
Thank you for this recipe. I was resigned to making classic strawberry shortcake for my guests and just eating a few berries. Then I had a flash and “googled” Keto Strawberry Shortcake”. and tada! your recipe. The shortcake can be used as a base for so many deserts. It was light, moist and full of flavor. Non Keto guests loved it and it was a real treat for my Keto daughter and myself to indulge in such a delicious dessert. I always read reviews and was glad I did here as was about to use coconut milk from a carton instead of the can. Your reply to a comment emphasizing the necessity of using canned coconut milk as opposed to the carton milk necessitated another trip to the supermarket but it was so worth it. Seriously,I liked this recipe better than any traditional Strawberry Shortcake. The almond flavor is so lovely and goes so well with the strawberries and cream. Delicious! Thank you for all the effort involved in creating a recipe that can be enjoyed by all.
What a wonderful comment, Louise. I am thrilled that you and your daughter were able to enjoy the dessert. It’s a bonus that everyone else liked it too. It sounds like your gathering was a success. Thank you for taking the time to comment and let me know your thoughts and how the recipe was received. Have a wonderful week. -Kim
This looks like a fantastic recipe but I do have a question about the icing before I try it this weekend- “sugar” is listed twice under that part of the recipe; does this mean to use 4Tbs separated or just 2Tbs total? Thanks!
Hi Shay. The comments to into “comment jail” until I can get to them. No wonder you were confused! I was missing a step. I updated the recipe and it should read more clear now. Thanks for alerting me to the problem. -Kim
My daughter made this for my Birthday and it did not turn out at all. Can you check the recipe and see if something is missing? It was not a batter, it was dry. She baked it anyway thinking it might come tigger when it was baked.
Hi Stacy. I’m so sorry that the cake didn’t turn out on such an important day. I just made this cake last weekend and it was moist. It is a thick batter and does not rise as high as a box cake would – but it should have been moist, especially with the full-fat coconut milk. I bake in a large gas oven and I have noticed that baking in my mother’s small wall oven wreaks havoc with my cook times. I think it’s because the item I am cooking is closer to the heating elements and the sides of the oven. Perhaps it was baked too long?
I have a few ideas that can be applied to any low carb baking recipe: Make sure to whisk almond flour and/or coconut flour before measuring to break up lumps caused by compaction. Do not compact the ingredients while measuring. Don’t shake the dry ingredients to level, use a knife and sweep across the top of the measuring cup. Sift cocoa powder before measuring. Don’t sub coconut milk from a carton for full-fat coconut milk. Subs of any kind may result in a different texture than the original recipe. Make sure to let low carb baked good sit on the counter 15-20 minutes before enjoying because…. Low carb baked goods contain a lot of fat which get cold and stiff when refrigerated causing a “dry” mouthfeel. When the fats warm up, the baked goods are more enjoyable. I hope these tricks help with any future low carb baking recipe.
Again, I’m sorry your birthday cake was less than perfect. I wish you a happy belated birthday and a nice evening. -Kim
Made 1/2 recipe in a cake pan. It tasted great. But it was cake like, not biscuit. Very moist. I’d say a sub for pound cake. Used stevia drops, which were ok.
Yes, Gail, it is a cake, not a biscuit. I’m glad you like it. Thanks for sharing your thoughts and for taking the time to comment. Have a very nice day. -Kim
This looks like a wonderful cake for strawberry shortcake! I completely resonated with you on the Bisquick recipe shortcakes from childhood! Did you feel this recipe replicates the more biscuit-y (not so much sweet cake) type shortcake? I’m doing keto and my extended family isn’t- and for Father’s Day tomorrow, I was asked to bring strawberry shortcake. I’d prefer to make just one recipe, but not sure if these will “pass” enough to be pretty close to the biscuits we all grew up with. Your thoughts?
Hi Mary. No, this is not biscuity. It is a very nice tasting, moist cake. It will certainly be a nice upscale change from the traditional biscuit. I have been playing with the fathead dough recipe and almost have a good biscuit, but I have not tried it sweetened for strawberry shortcake. I also have a nice recipe for strawberry cream cheese crumble bars. Have fun tomorrow. -Kim
Thanks for your input, Kim. I’m going to go with the upgrade, since these look beautiful cut into the circles, and you’ve had many great reviews! Thanks for the recipe!
Absolutely, Mary! I hope your family enjoys the recipe.
Please let me know when you do have a biscuit!
Thanks Kim, Will grab the Stevia drops.I want to thank you roo. My husband was forced into low carb, (diabetic) and until I found you, I was at a lose. Been using alot of your recipes and your helpfull tips! All is very much appreciated! thanks again, PS I just made the Fat Head pizza dough! Will it keep a couple days in the frig????
Great, Julie. Just so you know…. some people like stevia drops and some don’t. I don’t like them – I think they are bitter. I much prefer the stevia glycerite, but again, use what you like and what you have. I am so happy that you have found some recipes that you like. Yes, the fathead dough will stay in the fridge for several days. It also freezes well. Put it in the fridge to thaw the night before and it should be good to go. It will be stiff when you start to roll it, but it warms up fast, or you can microwave it at 50% power at 20 second intervals to get the chill off. If it gets too warm, it’s hard to handle (super sticky). Enjoy your week. -Kim
What can I use in place of Stevia drops?
Hi Julie. You can use more of the granulated sweetener, but using more may result in a cooling sensation when biting into the cake. Some people don’t mind it, but it drives me crazy, so I use a little bit of granulated sweetener and then some stevia glycerite to bump up the sweetness. Sweeten with your favorite sweetener to taste. -Kim
Hi Kim! Am I able to bake these in 8″ or 9″ inch round cake pans so I can make a layered birthday cake out of it???? And the low carb sweetner I have on hand is Pyure???
Sure, Nick. You can put the batter in a round cake pan. I haven’t done it so I’m not sure how big the cake would be or how long to bake. I would check it at 20 minutes and then check every 5 minutes after that. You want the middle to be cooked and springy when gently pressed with a finger, but still sounding a little moist.
If you want a stellar cake that has already been tested in-the-round, I would make the Lemon Ricotta cake and fill it with berries. You can find the recipe on the first page of the site. It has an amazing texture and is really nice. Enjoy the recipe. -Kim
Ok I will be making it for sure!!! It looks amazing! I love strawberry and lemon together!!! Can I substitute the swerve for Pyure? It’s a erythritol and stevia blend?
Absolutely, Nick! Pyure will be fine. I see that it is twice the sweetness of sugar. Depending on which recipe you go with (almond cake or ricotta)…. You will not need to use stevia glycerite for additional sweetness if you are using Pyure. If you go with the ricotta cake, you may want to start with half the amount of sweetener, taste, then add more if you want it sweeter. I have a pretty chocolate cake with strawberries if you want to see how I filled a layer cake with strawberries, but I am sure you have you own picture in mind. Enjoy your creation! -Kim
Can I use sunflower seed flour instead of almond? We are not free house and I don’t like the taste of coconut flour.
Oh and can Monk fruit be used instead of sukrin I find sukrin leaves a bad cooling taste
You may use any sweetener you like. I like the granulated Lakanto Monkfruit sweetener, but it is erythritol based like Sukrin so maybe you use something else? -Kim
I use Lakanto and it doesn’t give me the same cooling effect as sukrin. (Weird I know!) I am making it for easter with sunflower seed flour so I will let you know how it turns out!
Yes, Beth and let me know if it turns green like sunflower seed baked goods sometimes do. Happy Easter. -Kim
I think it should work, Beth, but I honestly haven’t tested it with this recipe. -Kim
What can I use besides almond flour? My husband is allergic to almonds. Thank you!
Also, where do I buy Sukrin? Will Truvia work?
Thanks!
Hi Holly. This recipe uses almond flour. I have a great coconut flour muffin recipe which would be great as a strawberry shortcake. Use this recipe but don’t add the strawberries and chocolate chips. The muffins are very tasty and have a nice light texture. https://www.lowcarbmaven.com/low-carb-strawberry-chocolate-chip-muffins-sugar-free/ Enjoy! -Kim
Thank you so much!
This recipe is top notch (and I’ve made my share of paleo and keto desserts)!! I decided to try cupcakes. I got a dozen, each muffin/cake tin filled about 3/4. I used parchment paper liners, in case they wanted to stick. Tested and pulled them out at about 18 min and though I didn’t get a browned top, the crumb was lovely, and they were so moist!! Interestingly, the vanilla and lemon really hid the coconut; I wondered about that. Thanks!!! This is a keeper for way more than just shortcake! They’d be great for birthdays and brunches too!
Thanks, Ululani. I like how you made them into cupcakes and I’m happy they turned out well. Yes, the recipe yields a very moist product. Thanks for taking the time to share how you prepared the recipe and your suggestions! Have a wonderful week. -Kim
I have not used canned coconut milk but have noticed that some recipes call for the milk to be shaken or separated. Which should we do for this recipe? Thank you
Shake the can, Lori. The coconut milk adds both fat and moisture to the recipe. It’s very moist. Enjoy. -Kim
Are there directions for the whipped cream?
Hi Cyndy. Sure. Whipped cream almost doubles in size from the measured liquid amount. Pour 1 cup of cold heavy cream into a medium mixing bowl. Add powdered sweetener – a sugar alcohol like xylitol or an erythritol based sweetener is perfect for this because they make things cold as they melt. Beat at high speed with a hand mixer until the whipped cream is the desired consistency. Soft peaks is when you lift the beaters and the peaks on the beaters curl over. This is perfect to top a pie or dessert and serve right away. To fold into a pudding, you will want stiff whipped cream. Continue beating until the beaters leave deep tracks and the whipped cream is very thick and holds stiff peaks. When you lift the beaters out of the whipped cream and flip them over, the whipped cream should stand stiff and not bend over. To stabilize whipped cream for a frosting, add 1/8 (for a small amount) or 1/4 tsp xanthan gum when the whipped cream is at the soft peak stage. Sprinkle it on the surface, don’t just dump. Continue whipping until the whipped cream is very thick and almost clumping around the beater. This will stay thick for many days without breaking down. -Kim
Hi Cyndy. Sure. Whipped cream almost doubles in size from the measured liquid amount. Pour 1 cup of cold heavy cream into a medium mixing bowl. Add powdered sweetener – a sugar alcohol like xylitol or an erythritol based sweetener is perfect for this because they make things cold as they melt. Beat at high speed with a hand mixer until the whipped cream is the desired consistency. Soft peaks is when you lift the beaters and the peaks on the beaters curl over. This is perfect to top a pie or dessert and serve right away. To fold into a pudding, you will want stiff whipped cream. Continue beating until the beaters leave deep tracks and the whipped cream is very thick and holds stiff peaks. When you lift the beaters out of the whipped cream and flip them over, the whipped cream should stand stiff and not bend over. To stabilize whipped cream for a frosting, add 1/8 (for a small amount) or 1/4 tsp xanthan gum when the whipped cream is at the soft peak stage. Sprinkle it on the surface, don’t just dump. Continue whipping until the whipped cream is very thick and almost clumping around the beater. This will stay thick for many days without breaking down. -Kim
I’m thinking…instead of baking the batter in a cake pan then cutting it, if it’s thick enough do you think it would work to spread it inside greased English muffin rings that are placed on top of a parchment-lined baking sheet? That way they’d already be round. Baking time would probably have to be reduced slightly, but you wouldn’t have any waste.
You can do that if you wNt, Heidi, but that extra cake never goes to waste. It can be mixed with cream cheese and made into cake pops or layered with fresh fruit and whipped cream and made into a trifle or even crumbled, pressed into a springform pan and used as a cheesecake base. The cake can also be cut into squares so there is no waste. Enjoy the recipe. -Kim
This is SO good. I think I like it better than any shortcake I’ve ever had, and strawberry shortcake is my favorite food EVER. We were going to have a cheat meal so we could eat strawberry shortcaks with the fresh strawberries in season and after making this we decided we didn’t need to take a cheat meal, this was excellent enough! Woo!! Thank you! I’ve made about 4 batches in the last couple weeks and I’m making everyone try it :) So far it’s a big hit even among non-low carb eaters.
You’ve made my day, Shelly. I’m so glad you enjoyed the recipe. Thanks so much for taking the time to leave such a nice comment to tell me what you think! Have a wonderful week. -Kim
HI there, I’m new to low-carb eating and have a question. I have the swerve but not the stevia drops. What do you suggest? This looks so good!
You can add more Swerve, Shannon, but it may result in a cooling effect if too much is used. Sweeten to taste if you don’t have and stevia and enjoy the recipe. -Kim
This is amazing! I made it tonight and the cake itself is so moist… most things I’ve tried to make with almond flour have turned out dry, but this was just like baking with regular flour. The whip cream and strawberries made it the perfect keto friendly dessert.
Thanks for the recipe – I’ve got plenty more tabs open on ones I want to try now!
So glad you liked it, Crystal. It is one of our favorites. Thank you for taking the time to leave such a nice comment. -Kim
So I was wondering. . .for the Sukrin could I use stevia? My teacher is making us make a food truck project and we have to serve one item. I wanted to serve this and the only problem is that I am unsure if it will be bad to use the stevia or not…
Jody, are you low carb or sugar free? If not, then use sugar. If you are low carb or sugar free what sweetener do you typically use? You may be missing a little of the bulk from the sweetener in the recipe if you just use stevia to taste. I haven’t made the recipe without it. Could you sub Truvia? Let me know what you have and I’ll try to help you find a suitable replacement. Btw, your food truck experiment sounds like fun! -Kim
I’m low carb :3 I am not sure about the sweetener products we have in our stores because we’re such a small town, but I think we have Truvia. The swerve sugar isn’t sold anywhere close to me so I’m unsure what to do. Also thanks! The theme for the truck is low carb because that’s what I’m stuck eating (doctor’s orders :/), and so why not make it delicious? I know we have the liquid and solid stevia so I’m not too worried…
Hi Jody. Use the Truvia if you can get it. It is basically the same ingredients which are in the Sukrin that I love to use. It will say 3 carbs and 3 sugar alcohols on the package. I typically don’t count the carbs because the body does not even digest the erythritol. That would be perfect. Good luck with your project. I would love to see a picture. Have fun. If you have any other questions or need to be able to text me, let me know. -Kim
Thank you so much, your recipes are wonderful! My mum and I both liked your recipes and plan on making them at home really soon. Also, I’ll send a picture as soon as I’m finished.
You are so welcome, Jody! I hope you enjoy the recipes. You can send the picture to me on my Facebook page, email, or even on Instagram. Have a great weekend. -Kim
These are so pretty, and they look delicious, too!
Thank you, Bethany!
Kim, this looks lovely as always. My husband will go crazy over this. I will have to surprise him with making this. It is so pretty.
Thank you so much Katie, you are ever so nice. And, thanks for reminding me that I need to go check out the latest creations at your beautiful blog. Have a super weekend. -Kim
HI! This looks absolutely delish! I’m wondering if you have tried baking the cake in cupcake tins? And if so, what temperature and time? Thanks so much!
Hi Annelle. Thanks! I have not tried baking this in cupcake tins. I wanted it these to be a flat sheet-cake type of cake and that’s how I developed it. I’m not sure how they would do in cupcake tins… this is not a cupcake recipe. I would bake at 350 and watch them. Sorry I’m not as much help as I usually am. If you bake in a sheet pan, you can use the leftover cake in triffles or parfaits. Have a great weekend. -Kim
I’m going to try this in my muffin top pans I found on sale! I’m usually a strawberry shortcake biscuit vs cake kinda person, but this looks so delish I have to try :) Too bad I used my tub of berries to make chia jam last night, or this would be on the menu for this frigid winter evening!
I hope you like it Jenn. Please let me know what you think. -Kim
I LOVE your recipes! I’m so excited to try this tomorrow! I’ll report back! Thank you for sharing such wonderful recipes!
Hi Nicole. Thanks so much for the kind words. You are totally welcome, I love sharing what I come up with. Have a nice weekend. -Kim
This was excellent! My whole family (kids and husband) really enjoyed it. Thanks!
Kate, I’m so glad your family enjoyed it. It’s one of my favorites. Thank you for leaving a comment. :) -Kim
thanks so much for this recipe–It is almost strawberry season here–
Can you tell me how much sweetening power is in 1/2 tsp of stevia glycerite? I have looked all over the web and still can’t find this answer
thanks again
Hi, Jeanne. You’re welcome for the recipe. No, I do not know the sweetening power of stevia glycerite, just that it is super concentrated and I that amount works in this recipe. But, I will try to think this out with you, so bear with me. A typical cake takes about 1 cup of sugar, if I remember correctly. The ingredients in this cake are slightly sweet (almond flour and coconut milk) and I have called for 1/2 cup of erythritol which is not as sweet as sugar. I would guess that the sweetness equivalent is around 1/3-1/2 cup of sugar. I make my desserts less sweet, so that is a guess. I know that was clear as mud, but I hope it helps. -Kim
thanks for the info–I am going to try this weekend
This looks amazing! Almond cake is one of my favorites and you’re definitely making me crave it this morning!
Awww, shucks. Thanks Lauren. -Kim
This looks so great, Kim! I love that it’s gluten free. Almond flour is one of my favorite “secret” ingredients. I particularly like the photo of the strawberries at the top – it’s a really powerful image!
Thanks, Raquel. Sure means a lot coming from you!-Kim