Easy Keto Strawberry Yogurt Cake | Taste heavenly with a super easy strawberry sauce
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4 ماه پیش
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Links to purchase booksClick this
Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond flour (https://amzn.to/3TYQ6B3, https://amzn.to/49hJx0P)
Coconut flour (https://amzn.to/3VQljHP)
Monk fruit (https://amzn.to/3J6gm6i)
**********
This is based on my keto yogurt cake recipe. I love the addition of fresh strawberries and if that is not enough, just whip up a super easy fresh strawberry sauce and drizzle over the cake just before serving. With the delightful strawberry flavor and moist, tender cake, this is definitely a cake to please everyone.
The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/10...
[Total Servings = 12]
NUTRITION INFO PER SERVING (WITHOUT STRAWBERRY SAUCE)
Total Carb = 4.5 g
Dietary Fiber = 1.4 g
Net Carb = 3.1 g
Calories = 190
Total Fat = 16.1 g
Protein = 7.3 g
DRY INGREDIENTS
Almond flour = 150 g (1 1/4 cups)
Coconut flour = 40 g (5 3/4 tbsp)
Other flour options
1. Solely almond flour = 330 g (2 3/4 cups)
2. Solely coconut flour = 83 g (1/2 cup + 3 1/4 tbsp)
Baking powder = 12 g (3 tsp)
Monk fruit = 80 g (1/3 cup + 1 tbsp) (OR any keto friendly sweetener)
Salt = 4 g (1 tsp)
WET INGREDIENTS
Whole eggs = 4 large (230 g)
Unsweetened Greek OR plain yogurt = 240 g (1 cup)
Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil including melted butter)
Vanilla extract = 1 tsp
Fresh strawberries = 100 g (1/2 cup) (cut into cubes for inside of the cake)
Fresh strawberries = 100 g (1/2 cup) (cut into halves for the top of the cake)
FRESH STRAWBERRY SAUCE (OPTIONAL)
Fresh strawberries = 300 g (1 1/2 cups) (cut into halves)
Monk fruit = 50 g (1/4 cup)
Lemon juice = 1 to 2 tsp (optional)
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick.
4. In the video, I used a 7-inch regular round pan, greased and lined with parchment paper.
5. Pour half of the batter into the pan then top with the cubed strawberries.
6. Top with the remaining batter and spread evenly. Then top with the strawberry halves.
7. Bake at a lower rack for 50 to 60 minutes or until a wooden skewer comes out clean.
8. Meanwhile, make the strawberry sauce. Place the strawberry halves into a blender or food processor. Add the sweetener and lemon juice (if using) then blend until smooth. Transfer into a container. The cake by itself tastes delicious but the fresh strawberry sauce just takes it to another level by providing more strawberry flavor. The strawberry sauce can also be used for pancakes, crepes, waffles, ice cream or just about anything.
9. Cool the cake completely. Then dust with powdered sweetener.
10. Drizzle the strawberry sauce on the cake just before serving.
11. The cake can be refrigerated for up to a week and frozen for up to 3 months.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond flour (https://amzn.to/3TYQ6B3, https://amzn.to/49hJx0P)
Coconut flour (https://amzn.to/3VQljHP)
Monk fruit (https://amzn.to/3J6gm6i)
**********
This is based on my keto yogurt cake recipe. I love the addition of fresh strawberries and if that is not enough, just whip up a super easy fresh strawberry sauce and drizzle over the cake just before serving. With the delightful strawberry flavor and moist, tender cake, this is definitely a cake to please everyone.
The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/10...
[Total Servings = 12]
NUTRITION INFO PER SERVING (WITHOUT STRAWBERRY SAUCE)
Total Carb = 4.5 g
Dietary Fiber = 1.4 g
Net Carb = 3.1 g
Calories = 190
Total Fat = 16.1 g
Protein = 7.3 g
DRY INGREDIENTS
Almond flour = 150 g (1 1/4 cups)
Coconut flour = 40 g (5 3/4 tbsp)
Other flour options
1. Solely almond flour = 330 g (2 3/4 cups)
2. Solely coconut flour = 83 g (1/2 cup + 3 1/4 tbsp)
Baking powder = 12 g (3 tsp)
Monk fruit = 80 g (1/3 cup + 1 tbsp) (OR any keto friendly sweetener)
Salt = 4 g (1 tsp)
WET INGREDIENTS
Whole eggs = 4 large (230 g)
Unsweetened Greek OR plain yogurt = 240 g (1 cup)
Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil including melted butter)
Vanilla extract = 1 tsp
Fresh strawberries = 100 g (1/2 cup) (cut into cubes for inside of the cake)
Fresh strawberries = 100 g (1/2 cup) (cut into halves for the top of the cake)
FRESH STRAWBERRY SAUCE (OPTIONAL)
Fresh strawberries = 300 g (1 1/2 cups) (cut into halves)
Monk fruit = 50 g (1/4 cup)
Lemon juice = 1 to 2 tsp (optional)
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick.
4. In the video, I used a 7-inch regular round pan, greased and lined with parchment paper.
5. Pour half of the batter into the pan then top with the cubed strawberries.
6. Top with the remaining batter and spread evenly. Then top with the strawberry halves.
7. Bake at a lower rack for 50 to 60 minutes or until a wooden skewer comes out clean.
8. Meanwhile, make the strawberry sauce. Place the strawberry halves into a blender or food processor. Add the sweetener and lemon juice (if using) then blend until smooth. Transfer into a container. The cake by itself tastes delicious but the fresh strawberry sauce just takes it to another level by providing more strawberry flavor. The strawberry sauce can also be used for pancakes, crepes, waffles, ice cream or just about anything.
9. Cool the cake completely. Then dust with powdered sweetener.
10. Drizzle the strawberry sauce on the cake just before serving.
11. The cake can be refrigerated for up to a week and frozen for up to 3 months.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.
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