KETO Strawberry Mouse Cake

subheading: For the strawberry cake:

1 cup butter, softened

1 ¼ cups granulated erythritol sweetener

6 large eggs

3 cups almond flour

1 cup coconut flour

pinch salt

4 teaspoons baking powder

½ teaspoon xanthan gum

2 cups almond milk unsweetened

1 cup fresh or frozen strawberries, pureed (yields about ½ cup puree)

1 teaspoon vanilla extract

1 teaspoon strawberry extract

3 to 4 drops red food coloring (optional)

subheading: For the strawberry mousse:

1 ½ cups heavy whipping cream

⅔ cup powdered erythritol

1 teaspoon vanilla extract

2 drops red food coloring (optional)

1 teaspoon grass-fed gelatin (I used Great Lakes)

8 ounces mascarpone cheese, softened to room temp

½ cup pureed strawberries

¼ cup strawberries, chopped

subheading: For the strawberry cake:

Preheat the oven to 350 degrees.

Grease two 9-inch cake pans and line with parchment paper rounds for best results.

Combine all of the cake ingredients in a large blender.

Blend until mostly smooth. Batter will be thick and may require scraping down the sides of the blender with a spatula for complete mixing.

Divide the batter between the two cake pans and spread smooth.

Bake for 40 minutes, or until a toothpick inserted in the center comes out mostly clean.

Remove from the oven and cool for 30 minutes.

Carefully turn cakes out onto a wire rack and cool an additional hour before frosting.

subheading: For the strawberry mousse:

Combine the heavy whipping cream, erythritol, vanilla, food coloring (if using) and gelatin in a large mixing bowl.

Beat well with a whisk or mixer, until stiff peaks form.

Carefully fold in the softened mascarpone cheese, strawberry puree, and chopped strawberries until well blended.

Page footer