18 servings
YouTube instructional video is at the bottom.
What you’ll need
Almond flour
Splenda 0-calorie sweetener
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
2% Milk (Room temp)
Light sour cream (Room temp)
Freeze-dried strawberries
Strawberry extract
Butter extract
Vanilla extract
Red gel paste or liquid food coloring
Tools you’ll need
Small food processor
Baker’s joy non-stick baking spray
Regular-sized Bundt pan or Nordic ware anniversary Bundt pan
Preparation of ingredients
Strawberry powder
Step 1- Blend 12 ounces freeze-dried strawberries for 30 to 45 seconds using a food processor.
Dry ingredients (Almond flour mixture)
Step 2- Sift 3 cups almond flour, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon salt and strawberry powder into a medium-sized bowl. Stir all ingredients together.
Wet ingredients (Milk & cream mixture)
Step 3- Add 1/2 cup whole milk (Room temp), 1/4 cup sour cream (Room temp), 2 teaspoons strawberry extract, 1/2 teaspoon butter extract, 1 teaspoon vanilla extract, and 1/4 teaspoon red gel paste of liquid food coloring into a separate medium-sized bowl.
Cake batter
Step 4- Add 2 sticks unsalted butter (Softened) and 3 cups Splenda 0 calorie sweetener into stand mixer bowl. Mix on high speed for 4 minutes. Scrape down sides of your bowl.
Step 5- Add 5 large eggs into the batter while mixing on a medium speed. Scrape down the sides of your bowl.
Step 6- Alternate the Dry ingredients (Almond flour mixture) and the Wet ingredients (Milk & cream mixture) into the batter 3 separate times. Mix on a medium low speed each time until combined. Scrape down the sides of your mixing bowl.
Baking the cake
Spray a regular-sized Bundt pan with the Baker’s joy non-stick baking spray.
Preheat oven to 325-degrees F.
Step 7- Add prepared cake batter into your Bundt pan. Spread the batter around the Bundt pan as evenly as possible with a spatula. To make the batter more even, shake your Bundt pan. Tap the bottom of the Bundt pan with your hands.
Step 8- Place into a preheated 325-degree oven, on the bottom or middle rack. Bake this for 1 hour. Once the baking time ends, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 2 to 3 hours before removing it out of the pan.
Step 9- Flip the cake onto a cooling rack and let the cake cool completely.
Making the sugar-free strawberry icing
Step 10- Add 1 and 1/4 cups of Splenda No calorie sweetner, 1 tablespoon melted unsalted butter, 2 tablespoons warm whole milk, 1/2 teaspoon strawberry powder. 1/4 teaspoon vanilla extract, 1/8 teaspoon butter extract, 1/4 teaspoon strawberry extract and 1/8 teaspoon of red gel paste of liquid food coloring. Stir with a whisk until it is creamy and smooth with no visable lumps.
Step 11- Pour the icing on top of your cake. Let the icing set for 10 to 14 minutes and after that the cake is ready to be served.
YouTube instructional video
