Description
Delightfully light and fluffy, these Low Carb Strawberry Angel Cake Cups are a perfect guilt-free dessert. Packed with fresh strawberries and a touch of sweetness, they are ideal for any occasion.
Ingredients
Scale
For the Crust:
- For the Cake:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 6 large egg whites, room temperature
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 tbsp lemon juice
- 1 tbsp erythritol
- Whipped cream for serving (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C). Prepare a muffin tin with paper liners.
- In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the vanilla extract and continue to beat until stiff peaks form. Be careful not to overbeat.
- Gently fold the dry ingredients into the egg whites, a little at a time, using a spatula. Be gentle to not deflate the mixture.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the strawberry topping. In a small bowl, combine sliced strawberries, lemon juice, and erythritol. Stir to coat and let sit for at least 10 minutes.
- Once the cakes are baked, allow them to cool completely on a wire rack.
- Top each angel cake cup with a generous spoonful of the strawberry mixture and a dollop of whipped cream, if desired.
Notes
These angel cake cups are best enjoyed on the day they are made but can be stored in an airtight container in the refrigerator for up to 2 days. The strawberry topping can be made in advance and stored separately.