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My Keto Strawberry Cake is virtually foolproof. There’s no cream to whip that could fall. Instead, you’ll first mix the wet ingredients: eggs, butter (ghee for paleo), strawberry puree, and vanilla. Beat in the sweetener (or coconut sugar if you prefer).
Preheat oven to 350 degrees and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan. Can use one 8-inch cake pan for this recipe as well. In a medium bowl, mix together strawberries, 1 tablespoon monkfruit sweetener and lemon zest. Set aside.
This keto strawberry cake is so moist, fluffy, and bursting with strawberries, you won’t believe it is low carb! Simple ingredients, but sure to impress! 3 grams net carbs per serving.
I store leftover Keto Strawberry Cake Covered, in the original pan in the refrigerator, for up to 1 week. The nature of the whipped cream frosting is that it will “melt” a bit over time. If you choose to use cream cheese frosting, the cake will last up to 2 weeks in the refrigerator, the same time frame if you leave it unfrosted.
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