Ingredients for Low Fat Low Carb Frosted Strawberry Cake
- Egg Whites
- Canola Oil
- Splenda Granular
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Strawberry
- Shortening
- Butter
- Skim Milk
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How to Make Low Fat Low Carb Frosted Strawberry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1/4 cup unsweetened applesauce (in place of oil), 1/2 cup erythritol or your preferred sugar substitute, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh sliced strawberries.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat 1/4 cup softened unsalted butter (or dairy-free alternative) and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 1/4 cup erythritol or your preferred sugar substitute, beating until smooth and creamy.
- Spread frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
6g
Fat
32g
Carbs
4g
