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Sugar-Free Layered Coconut Strawberry Cakes
Chilled cakes with a cocoa-almond sponge, strawberry-chia jam and whipped coconut-cream filling. Sweetened with allulose for a keto dessert.
40 min prep / 240 min total
412 kcal
6.3g protein
7 servings
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Ingredients
Ingredients updated to metric measurements
- 1egg
- 40 gallulose
for sponge
- 1 gvanilla powder
- 30 mlmilk
- 30 gcoconut oil
softened
- 40 galmond flour
- 1 tspbaking powder
- 15 gcocoa powder
- 175 gstrawberries
large, fresh
- 20 gallulose
for jam
- 3 tbspchia seeds
- 40 mlwater
- 10 ggelatin
- 500 gheavy cream
33-36%
- 80 gallulose
for cream
- 40 gshredded coconut
Instructions
Mix egg, 40g allulose, vanilla, milk, coconut oil, almond flour, baking powder and cocoa, then bake on parchment at 350°F (180°C) for .
Blend strawberries with 20g allulose and stir in chia seeds; let thicken into a jam.
Bloom gelatin in water 7-, then microwave briefly to dissolve.
Whip cream with 80g allulose to stiff peaks, fold in shredded coconut, then temper with a spoon of cream into the gelatin before combining.
Layer coconut cream, strawberry-chia jam and cake circles in serving cups; chill several hours until set, then sprinkle with extra coconut.
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