Low carb strawberry shortcake

Servings 8

Ingredients

Cake:

  • 250 ml almond flower
  • 125ml coconut flour
  • 125ml xylitol
  • 1tsp baking powder
  • 6 large eggs
  • 1 cup double cream yoghurt
  • 80ml sunflower oil
  • 60ml milk
  • 1tsp vanilla essence
  • pinch salt

Roasted Strawberries:

  • 8 strawberries
  • 1Tbs xylitol
  • To Serve:
  • ½ cup cream
  • 1tsp xylitol
  • seeds from ½ vanilla pod
  • 40g slivered almonds
  • mint leaves – to granish

Method

  • For the cake, preheat the oven to 170°C.
  • Line a 22cm loose-bottom cake tin with baking paper.
  • Stir the almond flour, coconut flour, xylitol and baking powder together in a large mixing bowl.
  • Combine the eggs, yoghurt, oil, milk, vanilla essence and salt in another mixing bowl and whisk until smooth.
  • Whisk the wet mixture in with the dry mixture.
  • Pour the cake batter in the prepared cake tin and bake for 30 minutes or until a cake tester comes out clean when inserted.
  • Allow the cake to cool in the tin for 15 minutes before transferring to a cooling rack.
  • For the roasted strawberries, pre heat the oven to 190°C.
  • Arrange the strawberries in a baking dish and sprinkle the xylitol on top.
  • Roast for 20 minutes and allow to cool.
  • To serve, whip the cream, xylitol and vanilla seeds together until stiff.
  • Spread this over the cake, scatter the almonds on top and cut into 8 portions.
  • Place a roasted strawberry on each portion and garnish with mint, if preferred.

 

Tip:

To turn this cake mixture into cupcakes, simply divide the batter between a muffin tin lined with 12 cupcake liners and bake 12-15 minutes.

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