Keto Sour Cream Cake

An incredibly moist almond flour cake topped with whipped cream cheese frosting and decorated with fresh berries. This Sour Cream Cake is perfect for July 4th and all summer.

📝 Ingredients

• 3 cups almond flour ((280 g))
• 2/3 cup low carb sugar (See menu bar for gram conversion)
• 1 tsp sea salt
• 1/2 tsp baking soda
• 3 large eggs ((I always use cold))
• 1/2 cup sour cream
• 1/4 cup salted butter, melted ((4 tbsp, 2 oz))
• 2 tsp vanilla extract
• 1/2 tsp stevia glycerite
• 6 oz cold cream cheese
• 1/3 cup low carb powdered sugar
• 1/4 cup salted butter (very soft) ((4 tbps, 2 oz))
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp stevia glycerite ((or to taste))
• 6 medium strawberries, halved
• 36 small blueberries
• 12 mint sprigs ((optional))

👨‍🍳 Instructions

1. 1--- Cake Preparation: ---
2. 2Preheat oven to 350 degrees F and place rack in middle position. Spray a 1/4 sheet pan (small jelly roll pan) with baking spray. Line the bottom with parchment paper and spray the paper.
3. 3--- Cake Procedure: ---
4. 4Stir almond flour before measuring with a whisk to break up any lumps. Measure all of the dry ingredients into a medium-large bowl. Whisk to thoroughly combine.
5. 5Add all of the wet ingredients to the dry ingredients and mix thoroughly with a hand mixer. Scrape the thick batter into the prepared sheet pan and smooth evenly with an offset spatula for best results.
6. 6Bake for 20-30 minutes. The cake should spring back when lightly pressed with a finger, but still sound slightly moist. Remove from oven and let cool completely. (I place a clean tea towel over the cake while it cools to trap in the steam.)
7. 7--- Frosting: ---
8. 8Place the cold cream cheese in a small-medium bowl with the powdered sweetener, vanilla extract and stevia glycerite. Beat with a hand mixer until the cream cheese is completely smooth and fluffy, about 1-2 minutes, scraping down the sides to incorporate any stray lumps. Add the soft butter and repeat.
9. 9Incorporate the heavy cream, 1/4 cup at a time, whipping well between additions. Beat the frosting until it resembles whipped cream and the sweetener has dissolved.
10. 10--- Assembly: ---
11. 11Frost the cake. Garnish with fruit. Cut and Serve. Serves 12 at 4.5 net carbs each (including the fruit).
12. 12--- NOTES: ---
13. 13I always make my cakes in advance and cool completely before wrapping in cling film and refrigerating until needed. After frosting my cakes, I leave them uncovered in the refrigerator overnight. This helps the frosting "crust" a bit so cling film doesn't stick to it. (If using an all whipped cream frosting, I cover loosely with cling wrap use tooth picks to prevent the wrap from marring the cake. I don't leave it uncovered.)
14. 14I baked this cake two days before photographing. I frosted it the night before and left it in the fridge uncovered. Then, I carefully measured and cut my pieces. Lastly, I decorated it just before photographing. The strawberries were medium sized and the blueberries were very small. The biggest blueberries were medium sized with the others the size of small peas. I used mint from my garden, but you could use a larger single leaf of mint or very small triangles of lemon, too.
15. 15Always let a low carb cake sit on the counter for 10-20 minutes before enjoying. The fat solidifies in the fridge causing a firm texture which some mistake as being dry. I take my dessert out at dinner time and it is ready by the time we are finished.
16. 16This cake keeps well in the fridge for a week and can be frozen.