Strawberry Cake with Cream Cheese Frosting THMS, Sugar-free, Gluten-free, Keto

Valentine’s Day is just around the corner. If you need a special dessert for your family, I have just the one for you! This Strawberry Cake is such a delicious treat that is not only a feast for the tastebuds but also for the eyes.

Sugar-free ChocZero White Chocolate Chips are used to make the ganache. These white chocolate chips are delicious and you can easily color them.

The secret ingredient in this delicious dessert is white navy beans. I drained and rinsed the beans very well. To get the great texture the batter must be blended for at least 5 minutes. I often blend for 2 minutes, let the batter rest, and repeat twice. The cake rises nicely in the oven and does not deflate like so many low carb cakes can do.

If you are being very carb conscious, white navy beans are the lowest in carb. I often pressure can dried beans over the winter months when I have more time.

The white roses I bought at Walmart to decorate this cake with . They are called Wilton Rose Edible Wafer Roses. I did not try to eat one but my daughter did. They are made with cornstarch (not on plan for THM) and water. They give a delightful look to any baked item.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change.

Strawberry Cake with Cream Cheese Frosting THMS, Sugar-free, Gluten-free, Keto

  • Cake:
  • 4 1/2 cups cooked,drained, and rinsed White Navy or Great Northern Beans
  • 5 eggs
  • 3/4 cup egg whites
  • 1/2 cup THM Gentle Sweet
  • 1 tablespoon Clear Vanilla
  • 1 teaspoon Raspberry Extract
  • 1 package Strawberry Kool Aid, this is sugar-free
  • 1/4 teaspoon THM Stevia
  • 1/4 cup melted butter
  • 1/2 cup Greek Yogurt
  • 3 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Frosting:
  • 8-ounce cream cheese
  • 1/4 cup butter, softened
  • 1/3 cup THM Gentle Sweet
  • 1 teaspoon Clear Vanilla
  • 1 1/2 cups whipping cream
  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons water
  • Ganache:
  • 1/3 cup ChocZero White Baking Chips
  • 2 tablespoons heavy cream
  • red food coloring paste
  • Fresh berries, mint leaves, and flowers for garnishing
  • Cake Part: Combine all ingredients in a blender jar. Blend for at least 5 minutes or until silky smooth. Line 4 6-inch cake pans with parchment paper and spray thoroughly with Pam Spray. Divide batter between pans. Bake at 350 degrees for 22-25 minutes. Remove from oven. Allow to cool 5 minutes. Turn cakes out on to paper plates. Allow to thoroughly cool. Frosting: Whip cream cheese, butter, Gentle Sweet, and vanilla together in a Mixer bowl until smooth and fluffy until smooth. Softened gelatin in cold water. Set aside. Add a whipping cream to cream cheese mixture in mixing bowl. Whip until fluffy and thickened. Heat softened gelatin in microwave for 20 seconds. With mixer running—slowly drizzle gelatin into cream cheese frosting. wip until well combined.
  • Frosting Cake: Place one layer of cake on a serving platter. Slide pieces of parchment paper between the cake and the platter. This will keep the platter clean when icing the cake. Use 1/2 cup frosting between each layer of cake. Frost the top and the sides with the remaining frosting.
  • Ganache: pour chocolate chips in a glass measuring cup. Swirl a tiny pea size amount of red food coloring paste in the chips. Heat cream to almost a boil. Pour over chocolate chips. Let set 3 minutes. Stir until smooth and glossy. Cool slightly to thicken. Drizzle a carefully over the top of the cake and down the sides. Serves 14.
  • White Kidney Beans are the lowest in carbs of dried beans. You could eat 1/12 of the cake and still be in an S setting. Be mindful of additional carbs in your meal if you are eating this cake with a meal. This cake has 14 large servings but you could have smaller portioned servings.

See the parchment paper pieces under the cake to keep the platter clean. I used a little over 1/2 cup frosting between each layer. I start at the top of the cake and work the frosting down over the side.

I smoothed the frosting with a large spatula so that the top and sides are smooth for the ganache. After the frosting is smoother I removed the parchment paper pieces.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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I have a Ninja Blender that does a wonderful job with this recipe.
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Strawberry Cake with Cream Cheese Frosting, THM S, Keto, Sugar-free, Gluten-free

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 24 minutes
Servings 14
Author Glenda Groff

Ingredients

  • Cake:
  • 4 1/2 cups cooked drained, and rinsed White Kidney or Great Northern Beans
  • 5 eggs
  • 3/4 cup egg whites
  • 1/2 cup THM Gentle Sweet
  • 1 tablespoon Clear Vanilla
  • 1 teaspoon Raspberry Extract
  • 1 package Strawberry Kool Aid this is sugar-free
  • 1/4 teaspoon THM Stevia
  • 1/4 cup melted butter
  • 1/2 cup Greek Yogurt
  • 3 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Frosting:
  • 8- ounce cream cheese
  • 1/4 cup butter softened
  • 1/3 cup THM Gentle Sweet
  • 1 teaspoon Clear Vanilla
  • 1 1/2 cups whipping cream
  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons water
  • Ganache:
  • 1/3 cup ChocZero White Baking Chips
  • 2 tablespoons heavy cream
  • red food coloring paste
  • Fresh berries mint leaves, and flowers for garnishing

Instructions

  1. Cake Part: Combine all ingredients in a blender jar. Blend for at least 5 minutes or until silky smooth. Line 4 6-inch cake pans with parchment paper and spray thoroughly with Pam Spray. Divide batter between pans. Bake at 350 degrees for 22-25 minutes. Remove from oven. Allow to cool 5 minutes. Turn cakes out on to paper plates. Allow to thoroughly cool. Frosting: Whip cream cheese, butter, Gentle Sweet, and vanilla together in a Mixer bowl until smooth and fluffy until smooth. Softened gelatin in cold water. Set aside. Add a whipping cream to cream cheese mixture in mixing bowl. Whip until fluffy and thickened. Heat softened gelatin in microwave for 20 seconds. With mixer running—slowly drizzle gelatin into cream cheese frosting. wip until well combined.
  2. Frosting Cake: Place one layer of cake on a serving platter. Slide pieces of parchment paper between the cake and the platter. This will keep the platter clean when icing the cake. Use 1/2 cup frosting between each layer of cake. Frost the top and the sides with the remaining frosting.
  3. Ganache: pour chocolate chips in a glass measuring cup. Swirl a tiny pea size amount of red food coloring paste in the chips. Heat cream to almost a boil. Pour over chocolate chips. Let set 3 minutes. Stir until smooth and glossy. Cool slightly to thicken. Drizzle a carefully over the top of the cake and down the sides. Serves 14.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

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2 thoughts on “Strawberry Cake with Cream Cheese Frosting THMS, Sugar-free, Gluten-free, Keto

  1. This cake looks so pretty! Any substitution options for the cake batter if white northern beans cannot be used? My daughter is allergic to all legumes! This is often a problem for me as many low glycemic / low carb cake and brownie recipes will use beans as an ingredient!

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