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Desserts

Low-carb strawberry layer cake

An almond-flour sponge filled with cream and fresh strawberries makes a summery low-carb dessert.

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60 minDifficulty: easy
Almond-flour strawberry cake with cream filling

Servings in this printout: 10

Ingredients

Servings10
  • 4 eggs
  • 100 g erythritol
  • 120 g almond flour
  • 1 tsp baking powder
  • 2 dl heavy cream
  • 150 g quark
  • 250 g fresh strawberries
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 175 °C. Line the base of a 20 cm springform tin with parchment.
  2. Whisk the eggs and erythritol until pale and foamy. Fold in the almond flour and baking powder.
  3. Pour the batter into the tin and bake for 22–26 minutes. Cool the cake completely.
  4. Whip the cream to soft peaks, then mix in the quark and vanilla.
  5. Split the cake horizontally into two layers. Spread some of the cream filling and sliced strawberries between the layers.
  6. Set the top layer in place and decorate with the remaining filling and strawberries.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
3.25 g
Total carbohydrates (incl. fibre and polyols)
15.1 g
Protein
7.16 g
Fat
15.8 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • vanilla extract · The amount is missing or could not be verified.

Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.

Estimate for the modified recipe

Original recipe GL unavailable

Calculated GL · ≈ 1.11 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

GI-unmatched available carbohydrate omitted, up to 0.8 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

GI value reported in a source

Value used in the model

Original recipe amounts and preparation

  • 4 · eggs
  • 100 g · erythritol
  • 120 g · almond flour
  • 1 tsp · baking powder
  • 2 dl · heavy cream
  • 150 g · quark
  • 250 g · fresh strawberries
  • 1 tsp · vanilla extract

Preheat the oven to 175 °C. Line the base of a 20 cm springform tin with parchment. Whisk the eggs and erythritol until pale and foamy. Fold in the almond flour and baking powder. Pour the batter into the tin and bake for 22–26 minutes. Cool the cake completely. Whip the cream to soft peaks, then mix in the quark and vanilla. Split the cake horizontally into two layers. Spread some of the cream filling and sliced strawberries between the layers. Set the top layer in place and decorate with the remaining filling and strawberries.

Separate version amounts and preparation

Servings for these amounts · 10

  • 220 g · egg without shell
  • 100 g · Foodin erythritol (100%)
  • 120 g · full-fat almond meal, not defatted flour
  • 4 g · baking powder
  • 200 g · cream, 38% fat
  • 150 g · plain quark
  • 250 g · fresh raw strawberries
  • 4.2 g · vanilla extract

Use the original method with these details.

Bake the base at 175°C for 22–26 min and cool. Add strawberries raw to the cooled filling. Use full-fat almond meal, vanilla extract 4.2 g and baking powder 4 g.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

Assumption sensitivity

1.107–2.278 / serving

This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
  • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
  • Supplement1 p79 item1174; raw fresh strawberries, Australia2001 n10, glucose2h; UO5 original unpublished · Not a measured cake GI. No SEM-as-range. Cultivar/serving mixture LOW.HUMAN_GI
  • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
  • Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
  • Baking powder, dry powder · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
  • KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • RAHKA, MAITORAHKA, MAUSTAMATON, RASVAA <0,5 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • MANSIKKA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE

GL method ↗

Notes

Strawberries contain naturally occurring sugar, so this cake suits a less strict low-carb diet. Store the assembled cake in the fridge.