5 extra-large eggs, separated
1/4 tsp lemon juice (1 mL)
1 1/2 cups almond flour (375 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
Granular sweetener to equal 1/3 cup sugar (75 mL)
1/3 cup cocoa (50 mL)
2 tbsp gluten-free oat flour (30 mL)
2 1/2 tsp baking powder (12 mL)
1/4 cup sour cream (50 mL)
1 tsp vanilla extract (5 mL)
1/2 cup strawberries, sliced (125 mL)
Chocolate Cream Frosting:
1 cup whipping cream (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup cocoa (50 mL)
1/2 tsp vanilla extract (2 mL)
In large bowl, beat egg whites with lemon juice until stiff. While beating, add egg yolks one at time until thick and creamy. In medium bowl, combine almond flour, liquid sweetener, granular sweetener, cocoa, oat flour and baking powder. Make well in center and fold in egg mixture, sour cream and vanilla extract.
Pour into two greased 8-inch (20 cm) cake pans and dust with almond flour. Bake in 350°F (180°C) oven 20 minutes or until cake tester comes out clean. Allow to cool on cake rack.
Chocolate Cream Frosting: In medium bowl, beat whipping cream, liquid sweetener, cocoa and vanilla extract until stiff.
Frost cooled cake layers in center and on top. Place sliced strawberries on top of frosting on bottom layer. Sprinkle top layer with 1 tsp (5 mL) grated unsweetened chocolate, if desired. This gives frosting a deep chocolate color after a few hours.
Yield: 12 servings
6.6 g protein
15.5 g fat
3.7 g carbs