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Keto Strawberries + Crème Layered Cake

20 mins
25 mins
40 mins
10 pieces
11-15 Grams


  • 1 1/2 c blanched alomond flour
  • 1/2 c coconut flour
  •  2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c butter
  • 1/2 c erythritol
  • 1 scoop BiPro BOLD Strawberries and Crème Protein Powder
  • 4 eggs
  • 1/2 c unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 1 scoop BiPro BOLD Strawberries and Crème Protein Powder
  • 1 c heavy cream
  • 1-2 drops red food coloring


1.    Preheat oven to 350°F and lightly grease two 8" cake pans
2.    Whisk together almond flour, coconut flour, baking powder and salt.
3.    In a stand mixer add the softened butter, erythritol, and Strawberries and Crème protein. Cream until light and fluffy.
4.    Scrape the sides and add eggs one at a time.
5.    Slowly stream in almond milk and food coloring while mixing on low.
6.    Add flour mixture and mix until just incorporated. Divide batter equally between two prepared pans.
7.    Bake at 350°F for 22-25 minutes. Allow the cakes to cool completely.
8.    To make frosting add heavy cream, Strawberries and Crème protein, and food coloring to a large bowl. Using a stand mixer or hand mixer whisk until stiff peaks form.

**Slice cake in 10 pieces to serve. Store in refrigerator.

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