Last summer, I made some delicious cardamom cookies at the suggestion of a coworker. They were gluten free and grain free, but unfortunately not low carb. The flavor combination of cardamom and rose water did stay firmly planted in my brain. There’s also a local candy company called Bixby & Co. that makes a strawberry and cardamom white chocolate bar that’s pretty delicious, though way too sweet for my tastes (sorry!). Wanting a nice low carb cardamom flavored treat, I decided a coffee cake would be in order.
This low carb strawberry cardamom coffee cake is made with flax meal and coconut flour, and is a dense, heavy, sweet cake that would accompany an Americano quite nicely. The bits of strawberry add some tang, and enough of a counter to the cardamom to make you reach for that second piece – and that’s totally fine, because this cake is sugar free. It’s also grain free, gluten free, nut free and can easily be made dairy free. Wins all around!
Notes on Baking Low Carb Cardamom Strawberry Coffee Cake:
- The flax meal in this recipe could be substituted for a nut flour of your choosing, if you prefer nuts to flax.
- You could also substitute the heavy cream and water for 3/4 cup of whatever non-dairy milk makes you happiest, and now it’s a dairy-free cake!
- This cake would be delightful with a rosewater-flavored whipped cream on top. Just saying.
- I used a silicon 9″ round cake pan to make this cake. If you use a regular tin instead, be sure to grease the bottom and sides, and dust them with coconut flour to make sure the cake actually comes out, and doesn’t stick.
- I’d recommended chopping the strawberry pieces into smaller chunks, or even pulverizing them in a food processor. You’ll get more flavor this way, as there will be strawberry throughout the cake.
Ingredients
-
Wet Ingredients
- 4 large eggs
- 1/4 cup heavy cream
- 1/2 cup water
- 1 tsp vanilla extract
- 2 tbsp rose water (optional, but yummy)
- 1/2 cup Swerve, or other granulated sugar substitute
-
Dry Ingredients
- 1 cup ground flax seeds
- 6 tbsp coconut flour
- 1 1/2 tsp baking powder
- 2 tsp cardamom
- 1/4 cup freeze dried strawberries (or more, if you're less concerned about carbs)
Method
- Preheat oven to 350F, and grease a 9" cake pan (or use a silicon one!).
- In a small dish, thoroughly combine dry ingredients.
- In a large mixing bowl, beat together wet ingredients, until completely incorporated.
- Add dry ingredients to wet, and stir to combine, making sure there are no lumps.
- Pour into the prepared pan and bake for about 35 - 40 minutes, until a knife inserted in the center comes out clean.
- Let cool for about 15 minutes, carefully loosen the edges from the pan, and invert on a plate to remove.
- Slice and enjoy!
