Ready in about 45 minutes, it’s one of those delightful treats that will ensure you never feel deprived on your low-carb diet. This is by far one of my favorite desserts! I love layer cakes of any kind (this keto birthday cake is another big favorite), and in this case, the combination of flavors and textures is amazing. I would concede that it’s not the easiest recipe to make. It requires baking the cake layer (biscuits, in this case), whipping the cream, slicing the strawberries, and then assembling everything together. But the creamy, sweet, delightful result is well worth it.
Recipe Card
For the filling/topping:
Fresh strawberries: Since I don’t bother with macerating the strawberries, I make sure they are red and ripe. Heavy cream: I whip it into a keto whipped cream in the food processor - it’s fast and easy! Sweetener: I use stevia glycerite, but you can use a granulated sweetener instead. Vanilla extract: Try to use the real thing if you can - pure vanilla extract.
For the biscuits:
Egg: Just one egg is needed, and I use a large one. Sour cream: Adds moisture and creaminess to the biscuits. Sweetener and vanilla extract: I follow the above recommendations - using stevia or a granulated sweetener and real vanilla extract. Salt: Just a pinch, and you can omit it altogether if you wish. Almond flour: You should definitely use blanched superfine almond flour and not coarse almond meal. Baking powder: Make sure it’s fresh.
Make the biscuits. I use my recipe for keto biscuits, reducing the salt and adding a sweetener and vanilla. I also make them bigger, making four biscuits instead of six. When ready, I cool them quickly in the fridge, then slice them horizontally to create two cake layers. Make the filling. Whip the heavy cream with vanilla and a sweetener, and slice the strawberries. I love using the food processor when whipping heavy cream, but you can use whatever method you like. Assemble the cakes by layering the biscuits, strawberries, and whipped cream. Place a layer of biscuit on a work surface and top it with strawberries, whipped cream, and another layer of biscuit. Finally, for decoration, add a dollop of whipped cream and half a strawberry on top of each cake. A standard-size food processor likely won’t work here though, since the amount of cream is relatively small. If you don’t have a mini food processor, you can whip the cream the old-fashioned way, in a cold mixing bowl using a handheld electric whisk with cold attachments. If you go this route, whip the cream until it starts to thicken, then add the vanilla and stevia and continue to beat until firm, taking care not to overbeat.
