A moist low carb chocolate cake made of almond flour and coconut flour filled with strawberries and whipped cream. Make this beautiful ketogenic recipe dairy free by using whipped coconut cream.
This low carb chocolate dessert is very easy to make dairy-free. Since, the chocolate cake is already dairy-free, substitute the whipped cream with Whipped Coconut Cream for an all dairy-free version.
There’s something wonderful about the combination of chocolate, strawberries, and cream. I know it’s a combination my family loves. Every year we eagerly wait for the strawberry stand near our house to open – that’s where we buy the freshest strawberries. Occasionally, the local grocery store and Costco sell nice strawberries, too.
Since it’s almost strawberry season I’ve taken the opportunity to update the photos of some older posts that include strawberries. The most recent strawberry dessert I updated being the low carb strawberry shortcake dessert I re-posted last week. It, too, features a super moist cake topped with strawberries and cream.
If you’re as crazy about classic dessert combinations as I am, then you will love this low carb chocolate cake with strawberries and whipped cream. The chocolate cake is a recipe I made for years when my family was dairy free, gluten free and low carb. It is heavily adapted from a recipe in Elana Amsterdam’s Gluten Free Almond Flour Cookbook, but you’d be far pressed to see any similarity!
Made from gluten free almond flour and coconut flour, this low carb cake calls for coconut milk as both the liquid and the fat in the recipe. The full fat coconut milk provides nice moisture and the subtle sweetness of coconut. The chocolate cake is moist and dense making this a substantial dessert. I suggest letting the dessert sit out for 20-30 minutes before enjoying, so the fats in the cake have some time to warm up.
Since the cake is already dairy free, if someone needs dairy free whipped topping, use two 13.5 ounce cans of coconut milk and follow the procedure for How To Make Whipped Coconut Cream.
Low Carb Chocolate Cake with Strawberries and Whipped Cream is 8 net carbs per serving
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Low Carb Chocolate Cake with Strawberries and Cream
Stabilized Whipped Cream
- 10 ounces strawberries, sliced thickly
- Preparation: Preheat the oven to 350 and position the rack to the lower third of the oven. Spray an 8 x 8 round pan with baking spray. Cut a piece of parchment to fit into the bottom of the pan.
- Method: Measure the dry ingredients for the cake into a medium bowl and whisk to break up any lumps. Add the coconut milk, eggs, vanilla, stevia glycerite and vinegar. Mix thoroughly with a hand mixer and then immediately spread the mixture gently into the prepared baking dish. It will be thick like brownie batter.
- Baking Instructions: Put the chocolate cake into the oven and turn the heat to 400 degrees for 5 minutes. This gets the batter rising. Then turn it back down to 350 for 20-30 minutes depending on your oven. When done, the top will spring back when lightly pressed with a finger, but will sound just a little bit moist. Remove from the oven and cover with a clean tea towel until completely cool. This ensures that the chocolate cake will be really moist.
- Whipped Cream: When ready to assemble the cake, whip the cream with the powdered sweetener until soft peaks form and then add a pinch of salt, 1/8 a teaspoon of xanthan gum. Whip until firm and stable. The whipped cream should hold the tracks the beater left in the bowl and be real thick. It will hold on to a spoon when flipped upside down. Refrigerate.
- Strawberries: Wash the strawberries, hull, and slice thickly.
- Assembly: Run a sharp thin knife around the sides of the cake pan and flip the cake out of the pan. Flip the cake right side up and slice in half, horizontally. Add 3/4 of the whipped cream to the middle of the cake and spread to the edges with a spoon. Add 1/2 – 3/4 of the strawberries to the middle of the cake. Add the remaining whipped cream to the top of the cake and top with the remaining strawberries. Cut and serve.