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Description
A delicious sugar-free strawberry mascarpone cake that’s low in carbs, perfect for those watching their sugar intake.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 8 oz mascarpone cheese
- 1/4 cup heavy cream
- 2 tbsp powdered erythritol
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- Add eggs, melted butter, and vanilla extract. Stir until smooth.
- Pour batter into the pan and bake for 25-30 minutes until golden.
- Let the cake cool completely.
- Whip mascarpone, heavy cream, and powdered erythritol until fluffy.
- Spread the mascarpone mixture over the cake and top with strawberries.
Notes
- Store in the refrigerator for up to 3 days.
- Use room-temperature ingredients for best results.
- Adjust sweetness to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 120mg