Keto Strawberry Cake
Made with roasted strawberries, this sugar free cake is delicious. Makes an ample one-layer cake or 12 cupcakes.
Can use frozen, defrosted
Swerve Granulated Sweetener
Wet Ingredients for Cake
medium to large
Strawberry Cream Cheese Frosting Ingredients
Swerve Confectioner's Sweetener
Assemble strawberries on sheet pan. Sprinkle with Swerve.
Roast at 350 degrees F. for about twenty minutes.
Once the roasted strawberries are cooled, put in blender and blend to make puree.
Strawberry Cake Instructions
Mix all dry ingredients (not the sweetener) in a bowl. Whisk. Set aside.
Mix Sweetener with avocado oil.
Add eggs one at a time and mix each egg thoroughly.
Add sour cream, strawberry puree, vanilla
Add in dry ingredients and mix on low until just mixed.
If making a layer cake, bake at 350 degrees F. (180 C.) for 30-35 minutes, until interior middle reaches 210 degrees. You may need to cover with foil at around 25 minutes.
If making cupcakes, bake 20 minutes until interior middle reaches 210 degrees F.
If making mini cakes, bake 15 minutes.
Cool cake completely before frosting.
Strawberry Cream Cheese Frosting
Butter and cream cheese both needs be soft. Cut into small pieces.
Whip butter until fluffy. Whip Cream cheese separately and mix both together.
Add Swerve Confectioner's Sweetener 1/2 cup at a time.
Make sure puree is at room temperature. (You can microwave a few seconds if need be).
Add puree a little at a time. Keep mixing until incorporated. You want it soft enough, but not runny.
Frosting can be smoothed on with an offset spatula or put into a piping bag and piped.
Add a fresh strawberry to each as a garnish if desired.
You can make this recipe as a one layer cake, or double recipe and make an 8 inch three layer cake or 9 inch double layer cake.