Mini Strawberry Cake Stacks

Ingredients:

Cherry Cake
  • 1/2 cup coconut flour
  • 1/2 cup Erythritol
  • 1 package (.4 oz) sugar-free strawberry jello
  • 3 eggs, separated
  • 1/2 cup vegetable oil
  • 1 tbsp heavy whipping cream
  • 1 tsp vanilla extract
Whipped Cream Filling
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup of erythritol or to taste
  • 1/2 tsp gelatin
Strawberry Filling

Optional: Powdered erythritol for dusting

Instructions:

Preheat oven to 400Β° F. Line a 9×13 cake pans with parchment paper.

To make the the strawberry layer, mix together egg yolks, erythritol, vanilla, and strawberry jello. Mix in oil and coconut flour. In a clean mixing bowl, beat egg whites until stiff peaks form. Mix half of the egg whites into cake batter, then fold in the rest. Spoon batter into prepared pan, and bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean or crumby. Let cakes cool in pan before cutting. Cut into 16 rectangles and refrigerate until ready to assemble.

Make jelly filling by heating up jam, water, and erythritol in a small saucepan on high heat, stirring constantly until erythritol is dissolved. Slowly add xanthan gum, and whisk until combined. Remove from heat and let sit while preparing whipped cream filling.

Add heavy whipping cream, gelatin, sugar substitute, and vanilla to mixer and whip until stiff peaks form, then whip a minute more. Filling should be thicker than whipped cream but not as thick as butter. Store in refrigerator until ready to use.

Fill one pipping bag with cream filling and another with jelly filling. Pipe a layer of jelly filling on 8 rectangle cakes, then add whipped cream filling. Carefully top with another layer of cake. Decorate the top of each cake stack with more whipped cream or a dusting of powdered erythritol.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 336
Total Fat 30.6g
Net Carbohydrates 6.1g
Protein 6.5g
Disclaimer: Nutrition is approximate

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