Low Carb Strawberry Angel Cake Cups
Welcome, dear readers, to another delightful culinary adventure! As the warm sun begins to bless us with its gentle rays, my kitchen windows are wide open, letting in a soft breeze filled with the scent of blossoming flowers. It’s days like these that make me crave something light and airy, a sweet treat that doesn’t weigh me down but lifts my spirits instead.
Recently, I found myself reminiscing about afternoons spent in my grandmother’s garden, where strawberries grew abundantly under her tender care. She would often make the most heavenly angel cake, and as a little girl, I was convinced it was baked with actual angel wings! While her recipe remains a cherished family secret, today, I’m thrilled to share my own twist with you: Low Carb Strawberry Angel Cake Cups. These delightful cups are perfect for those who want to indulge guilt-free, and they’re every bit as magical as those childhood memories.
Ingredients You’ll Need
- Almond Flour (1 cup): This nutty flour is our go-to for keeping things low-carb while maintaining a fluffy texture.
- Coconut Flour (1/4 cup): A little goes a long way with coconut flour, adding a subtle sweetness and lightness to our cake cups.
- Egg Whites (6 large): These are the heart of our angel cake, providing the structure and cloud-like texture we adore.
- Stevia (1/2 cup): A natural sweetener that keeps our recipe free from refined sugars while still satisfying our sweet tooth.
- Fresh Strawberries (1 cup, sliced): The star of our show! Sweet, juicy, and utterly irresistible.
- Baking Powder (1 tsp): A pinch of magic that helps our cake cups rise to perfection.
- Vanilla Extract (1 tsp): For that touch of warmth and depth in flavor.
- Sea Salt (1/4 tsp): Just a hint to balance and enhance all the sweet flavors.
Step-by-Step Guide
Now that we have all our ingredients ready, let’s dive into the process of creating these heavenly delights. Imagine yourself in a sunlit kitchen, music softly playing in the background, and a sense of calm as you whip up this treat.
- Preheat your oven to 350°F (175°C). Begin by setting the mood with your favorite playlist and maybe a cup of herbal tea. This is your time.
- Prepare your baking cups. Line a muffin tin with paper liners. This will make removing the cake cups a breeze later on.
- Whip the egg whites. In a clean, dry bowl, beat the egg whites until soft peaks form. Remember, patience is key here; it might take a few minutes, but it’s worth the wait.
- Gently fold in the stevia. Slowly add in the stevia, continuing to beat until you achieve stiff peaks. Your egg whites should be glossy and hold their shape beautifully.
- Combine dry ingredients. In another bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt. This ensures everything is evenly distributed.
- Incorporate the dry mix. Gradually fold the dry mixture into the egg whites, being careful not to deflate them. Gentle motions are key; think of it as cradling a small bird.
- Add vanilla extract. Stir in the vanilla extract for that inviting aroma and flavor.
- Fill the cups. Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full. They will rise like little pillows!
Stay tuned for the finishing touches on these delightful Low Carb Strawberry Angel Cake Cups!
Low Carb Strawberry Angel Cake Cups
By Naomi |
Thoughtful Pro Tips
When making these delightful angel cake cups, ensure your egg whites are at room temperature. This allows them to whip up to their fullest volume, resulting in a fluffier, more tender cake. Also, be gentle when folding the dry ingredients into the whipped egg whites to maintain all that precious air you’ve incorporated.
Variations and Substitutions
For those who prefer a different flavor profile, you might replace strawberries with raspberries or blueberries. If dairy is a concern, coconut cream is a fantastic substitute for the whipped cream topping. For extra indulgence, a sprinkle of dark chocolate shavings can elevate the dessert, while still keeping it low carb.
What to Serve it With
These angel cake cups are delightful on their own, but pairing them with a light, herbal tea such as chamomile or a refreshing mint tea can enhance the experience. For a more decadent dessert, consider serving with a scoop of sugar-free vanilla ice cream on the side.
Storage and Reheating Guidance
These cake cups are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to two days. If you need to reheat them, a few seconds in the microwave will do, but be cautious not to overheat as this can cause the cake to become dry. Always add the fresh strawberries and cream just before serving to keep them vibrant and fresh.
Frequently Asked Questions
Can I make these cake cups in advance?
Yes, you can make the cake cups a day ahead and store them in an airtight container. Just add the toppings right before serving.
Is there a vegan option for these cake cups?
While traditional angel food cake relies heavily on egg whites, you can experiment with aquafaba (the liquid from canned chickpeas) as a substitute. It won’t be exactly the same, but it can be a fun challenge to try!
What if I don’t have a muffin tin?
No worries! You can use ramekins or small baking dishes. Just adjust the baking time accordingly and keep an eye on them to avoid overbaking.
Low Carb Strawberry Angel Cake Cups
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
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.
