One of my absolute favorite easy low carb desserts has to be this chocolate strawberry olive oil cake. Baked in a cast iron skillet this cake is moist and flavorful without being overly sweet.
Though baking is not my favorite pastime I do dabble a bit when I want to make something special for friends and family. I have a very popular Lemon Olive oil cake made in a springform pan. I wanted to try making a similar recipe using a cast iron skillet because I love the crusty edges that you get baking with cast iron. You almost approach this cake the way you would bake cornbread. It’s really as simple as whisking the ingredients together pouring in a skillet and popping into the oven to bake. I used a 9” cast iron skillet for this recipe but you could make individual cakes using 3.5” skillets if you wanted. You can make 6 mini cakes following the same instructions just cut the baking time by about half.
When it comes to flavor pairing chocolate and strawberries were just meant to be together. I prefer using a dark unsweetened chocolate so the natural sugars in the strawberry can balance out the chocolate without overwhelming it. Because the recipe has strawberries you can also cut back on the other sweeteners. I almost exclusively bake with Allulose now because it doesn’t have a grainy texture or cooling effect like erythritol does. I also do not experience any abdominal distress like I would if I ate too much erythritol.
For those with both gluten and nut allergies this is the recipe for you. It’s also completely dairy free so it really checks off a lot of boxes for those with food sensitivities but I assure you it doesn’t lack a drop of flavor. The unseasoned Pork King Good Crumbs are a great ingredient to add a light fluffy texture to baked goods without a porky flavor I promise. You wouldn’t know it was there unless I told you. Out of all of the low carb cakes and desserts I’ve tried this is a recipe I keep going back to and making again and again.
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