Categories: cake, dessert, low carb

Ingredients

• 3 C. almond flour
• 1/2 C. granulated low-calorie sweetener
• 2 packets splenda or stevia equivalent
• 2 TBLS. plain whey protein powder
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 -0.3 oz box (small) of Sugar-Free Strawberry Jello
• 1 stick of butter--8 TBLS. (salted; room temp.)
• 4 eggs (room temp.--separated)
• 1/2 C. unsweetened almond milk (room temp.)
• 1/2 C. plain Greek yogurt (room temp.)
• *3 C. Heavy Whipping Cream
• *4 oz. Cream Cheese (room temp.)
• *Low calorie sweetener--to taste
• *1 C. fresh strawberries (thinly sliced)

Directions

1. Preheat the oven to 350 degrees F.

2. Beat the four egg whites that were separated from the yolks—until soft peaks form. Set aside.

3. In a bowl, whisk together the dry ingredients.

4. In a mixing bowl, mix together the the almond milk, 2 egg yolks (save the other two yolks for something else,) butter, and the yogurt.

5. Slowly add in the dry ingredients and mix until all ingredients are well incorporated. Then with a large spoon, gently fold in the egg whites.

6. Spoon into two well spray-greased 9" cake pans. Bake for approx. 25 – 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for about 10 min., then invert onto two separate plates for continued cooling.

7. In the meantime, beat the whipping cream and sweetener until very thick and then mix in the cream cheese.

8. Pulverize strawberries in food processor and add to mixture. Whip until it’s like a frosting texture.

9. Ice when cake is completely cooled. Store in refrigerator.

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