Ingredients
8 ounces strawberries
1/4 cup water
1/4 cup Sukrin :1 (or Swerve or honey for Paleo)
1 tbsp lemon juice
3/4 tsp gelatin (Knox)
6 oz unsalted butter, softened
3/4 cup Sukrin :1 (or Swerve Granulated)
2 large eggs (cold)
2 1/2 tsp vanilla
3/4 cup buttermilk (cold)
1 1/2 cup almond flour
1/2 cup coconut flour
1/3 cup whey protein powder
1 1/2 tsp baking powder
1/2 tsp salt 1 cup heavy whipping cream 1/4 cup Swerve Confectioners
1/2 tsp vanilla extract
Instructions
1. Prepare the sugar-free strawberry jam a day in advance.
2. Preheat oven to 350°F, prepare cake pans with parchment.
3. Cream butter, Sukrin, vanilla, and stevia until fluffy.
4. Gradually mix in dry ingredients and buttermilk, keeping it light.
5. Divide batter into pans, knock out air bubbles, and bake.
6. Cool cakes, then whip cream with sweetener and vanilla.
7. Level cakes, layer with whipped cream and strawberry jam.
8. Decorate with whipped cream and refrigerate before serving.
PREP TIME & NUTRITION:
Prep Time: 1 hour, Servings: 12, Calories: 250, Net Carbs: 5g, Fats: 20g, Protein: 6g