Allrecipes.com along with a video demonstrating how to do it. The only change I made is that I used powdered Swerve in place of sugar. Otherwise I followed it exactly as they did it. So, this is not my original creation, and very little had to be done to make it low carb. If you want to make it completely dairy free (I used butter so I guess I can't call it dairy free), you could use coconut oil in place of butter. I haven't tested that but I don't know why it wouldn't work.
The nutrition info for making this with Swerve is here, this is for just the cake, without the topping:
This is for 12 servings: 394 Calories; 41g Fat (82.4% calories from fat); 8g Protein; 12g Carbohydrate; 7g Dietary Fiber;
WHIPPED COCONUT CREAM FROSTING
Recipe By :Ginny Larsen
Serving Size : 12
Categories : Dessert
1 cup coconut cream -- (The thick cream at the top of the can of Thai Coconut Milk)
10 drops liquid sucralose -- (or sweetener equal to 1/3 cup)
1/2 teaspoon vanilla
1 teaspoon rum extract
red food coloring -- (optional)
12 strawberries -- sliced in half
In medium bowl, combine coconut cream, sucralose, vanilla, rum extract, and red food coloring (if using). Which electric beater with wire whisk, whip for a couple minutes until fluffy.
|keep can of coconut milk in refrigerator at least a couple hours before scooping out the cream on top. Use just the cream portion and save the liquid at the bottom for other use.|
Spread onto cake and top with strawberries.
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For Frosting with Strawberries--12 servings/Per Serving: 71 Calories; 7g Fat (83.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0