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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (5 3/4 tbsp)

Other flour options

1. Solely almond flour = 330 g (2 3/4 cups)

2. Solely coconut flour = 83 g (1/2 cup + 3 1/4 tbsp)

Baking powder = 12 g (3 tsp)

Monk fruit = 80 g (1/3 cup + 1 tbsp) (OR any keto friendly sweetener)

Salt = 4 g (1 tsp)

WET INGREDIENTS

Whole eggs = 4 large (230 g)

Unsweetened Greek OR plain yogurt = 240 g (1 cup)

Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil including melted butter)

Vanilla extract = 1 tsp

Fresh strawberries = 100 g (1/2 cup) (cut into cubes for inside of the cake)

Fresh strawberries = 100 g (1/2 cup) (cut into halves for the top of the cake)

FRESH STRAWBERRY SAUCE (OPTIONAL)

Fresh strawberries = 300 g (1 1/2 cups) (cut into halves)

Monk fruit = 50 g (1/4 cup)

Lemon juice = 1 to 2 tsp (optional)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick.

5.  In the video, I used a 7-inch regular round pan, greased and lined with parchment paper.

6.  Pour half of the batter into the pan then top with the cubed strawberries.

7.  Top with the remaining batter and spread evenly. Then top with the strawberry halves.

8.  Bake at a lower rack for 50 to 60 minutes or until a wooden skewer comes out clean.

9.  Meanwhile, make the strawberry sauce. Place the strawberry halves into a blender or food processor. Add the sweetener and lemon juice (if using) then blend until smooth. Transfer into a container. The cake by itself tastes delicious but the fresh strawberry sauce just takes it to another level by providing more strawberry flavor. The strawberry sauce can also be used for pancakes, crepes, waffles, ice cream or just about anything.

10. Cool the cake completely. Then dust with powdered sweetener.

11. Drizzle the strawberry sauce on the cake just before serving.

12. The cake can be refrigerated for up to a week and frozen for up to 3 months.

[Total Servings = 12]

NUTRITION INFO PER SERVING (WITHOUT STRAWBERRY SAUCE)

Total Carb = 4.5 g

Dietary Fiber = 1.4 g

Net Carb = 3.1 g

Calories = 190

Total Fat = 16.1 g

Protein = 7.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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