Low-carb strawberry cake with vanilla buttercream

Ingredients

• Egg white

  Raw, fresh eggs

  400g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  50g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Butter

  Unsalted

  19 ⅞ pat or 99g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 80g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Egg yolk

  Raw, fresh

  400g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  200g

• Butter

  Unsalted

  19 ⅞ pat or 99g

• Vanilla extract

  ½ tsp or 2g

• Heavy whipping cream

  Fluid

  1 ¼ cup, fluid or 298g

• Strawberries

  Raw

  3 cup, halves or 454g

• Psyllium

  Bob's Red Mill

  2 tsp or 8g

Directions

1. Ingredients Cake 4 egg whites ½ cup (32⁄3 oz.) erythritol, granulated 1 cup (4 oz.) almond flour 3½ oz. butter 2⁄3 cup heavy whipping cream 2 tsp baking powder 2 tsp ground psyllium husk powder 4 drops almond extract Vanilla buttercream 4 egg yolks ¾ cup heavy whipping cream 2 tbsp erythritol 3½ oz. butter ½ tsp vanilla extract Frosting and decoration 1¼ cups heavy whipping cream 1 lb fresh strawberries Instructions Cake Preheat the oven to 365°F (185°C). Grease a springform cake pan (about 8 inches / 20 cm in diameter) with butter. Separate the eggs. Place the yolks in a small saucepan and set aside. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. It takes a few minutes. Add the sweetener and continue whipping. Melt the butter and add the rest of the ingredients. Mix together quickly but don't whip for too long. Pour the batter in the cake pan and gently distribute the batter evenly with a spatula. Bake in the middle of the oven for 35 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely. If you're serving the cake the next day, cover with plastic wrap and place in the refrigerator to cool completely overnight. Vanilla buttercream Combine the cream with the egg yolks in the saucepan over low heat, and whisk thoroughly. Add the rest of the ingredients, except the butter. Keep whisking until the cream thickens. Make sure the cream doesn't start boiling, because then you'll get scrambled eggs instead of vanilla cream, which we would like to avoid in this case. Turn off the heat. Divide the butter into smaller pieces and add to the cream. Stir until melted and evenly combined. Allow to cool. Place in the refrigerator to cool completely, preferably overnight. When ready to frost the cake, pour the vanilla cream in a large bowl and beat with an electric mixer until fluffy. Assembling, frosting and decorating Slice the cake horizontally, so you get two, even, circular cake layers. Place the bottom layer on a nice cake stand. Spread the vanilla cream on the cake and top with the second layer. For the frosting, whip the cream until fluffy but not too stiff. Spread over the whole cake or use a piping bag if you're going for a more elegant look. Cut the strawberries into wedges or slices. Decorate the cake with the strawberries as you like. For an extra touch of summer, top with some beautiful flowers.