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Almond Strawberry Cake (Paleo, Gluten-free)

This fresh strawberry cake is adapted from a recipe by The Foodie Journey. I've been trying to reduce the sugar in our diet (despite our crazy sweet tooth), and I've been experimenting with alternative sweeteners like monkfruit and erythritol. This cake is sugar free and made with almond flour instead of regular flour, so it's gluten-free and low carb. I've found that the monkfruit sweetener loses some of its sweetness after baking, so this cake turned out less sweet than I prefer. However, the powdered monkfruit makes a great icing as well, and I used that to add sweetness. I baked mine in mini spring form pans that I ordered from Amazon, which I love, because then I can easily share my baked goods with friends and family! These turned out great and made such cute mini cakes.


4 eggs

1/2 cup monkfruit powdered sweetener, divided

1/2 stick unsalted butter, melted and cooled slightly

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup almond flour

1 cup fresh strawberries, quartered

1/4 teaspoon salt

10-15 fresh strawberries, halved, for topping


1. Preheat oven to 350 degrees F. Coat two mini spring form pans with cooking spray and set aside.

2. Separate egg whites into large mixing bowl and set aside; add egg yolks and monkfruit sweetener into a separate mixing bowl. Beat egg yolks and monkfruit sweetener until creamy.

3. Add melted butter and extracts and mix until combined. Add almond flour and 1 cup of quartered strawberries to batter and stir to incorporate.

4. In the other mixing bowl, whip egg whites with 1/4 tsp of salt until they form stiff peaks. Once you have stiff peaks, gently fold egg whites in to the cake batter until just combined. Do not over-stir, as you don't want the egg whites to deflate.

5. Divide the batter in to the two prepared pans and bake for approximately 30 minutes, or until a toothpick inserted in to the cake comes out clean. Cool completely before removing from the spring form pans.

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