Low Carb Chocolate Cake with Strawberries and Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, dense chocolate cake made with almond and coconut flour, filled with fresh strawberries and whipped cream. It's gluten-free and can be made dairy-free with coconut cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup low carb sugar
- 1/2 cup cocoa powder, (sift before measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup coconut milk (full fat)
- 1 teaspoon stevia glycerite
- 1 tablespoon vanilla
- 1 tablespoon vinegar
- 10 ounces heavy whipping cream
- 3 tablespoons low carb powdered sugar
- 1/8 teaspoon xanthan gum
- ***for dairy free (whip the chilled coconut cream from 2 cans (13.5 ounces) of full fat coconut milk)
- 10 ounces strawberries, sliced thickly
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 179mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 109mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.