Wow, where did January go?! Here we are pushing towards the middle of February already! I can honestly tell you, January was a busy month. So many memories made with family and friends, no wonder once February came I felt I needed a break.
In the form of baking, of course. Although, curling up to this guy is a favorite too!
We should never deny our loves in life, no matter how big or small they may be. Time spent baking really fills my soul, I truly hope something in your life does the same.
With Valentine’s Day just around the corner, I thought I’d share a new favorite! I personally feel every day is a day to celebrate love, life and the people who matter the most, but it is a nice occasion to bake something special.
I stumbled upon Low Carb Strawberry Poke Cake on one of my favorite low carb blogs, All Day I Dream About Food. I have made so many of the recipes on this amazing blog, and they are always fantastic. I hope you enjoy!
This recipe was slightly adapted from All Day I Dream About Food.
Low Carb Strawberry Poke Cake
Ingredients
Cake
- 3 cups almond flour
- 3/4 cup swerve sweetener
- 1/3 cup vanilla quest protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup salted butter, melted
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup half and half
Strawberry Filling
- 1 1/2 cups fresh strawberries, quartered
- 1/3 cup water
- 3 tbsp powdered swerve sweetener
- 1/4 tsp xanthan gum
Topping
- 1- 8 oz container cool whip
Directions
Preheat oven to 325 degrees and grease a 9X9 baking pan well. In a large bowl whisk together the almond flour, swerve sweetener, quest protein powder, baking soda and salt. Stir in melted butter, eggs, vanilla extract and half and half, until well combined. Spread batter in prepared baking pan, baking 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.
In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour. Top with cool whip and additional strawberries if desired.
This cake is moist, sweet and just so darn delicious. An easy dessert to make that will captivate your palate.
Happy Friday to you all! May your weekend be full of adventure, relaxation and happiness!
Our Grateful Hearts 