Strawberry and Cream Cakes

A light, fluffy cake perfect for a summer barbeque or as a light dessert.

Serves 5


For the Mix:

  • 3 eggs
  • 3 oz. cream cheese
  • ¼ tsp. baking powder
  • ½ tsp. vanilla extract
  • 2 tbsp. erythritol
  • For the Filling:
  • 10 strawberries
  • 1 cup heavy cream


1. Separate the eggs. Whisk the egg whites until stiff peaks form. In another bowl, add the egg yolks, the cream cheese, baking powder, vanilla extract and the erythritol and combine until smooth.

2. Gently incorporate the egg white mix into the egg yolk mix by folding. Form the mixture into small cake shapes on a baking sheet covered with parchment paper.

3. Whip the heavy cream until thick.

3. Bake at 300°F for 25-30 minutes. Let them cool. Cut them open and place strawberries and cream inside.

Nutritional Info per Serving

Calories: 275

Fat: 30g

Net Carbs: 3.7g

Protein: 6g