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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


  • 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


  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.