Ingredients (cake part):
- 1.5 cups almond flour (or potato starch)
- 3 tbsp coconut flour
- 2 tbsp flax meal
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup monk fruit or other baking sweetener alternative of choice
- 4 eggs (or egg substitute like apple sauce)
- 1/3 cup unsweetened milk of choice
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 cup organic strawberries (washed, dried well & sliced small – I often use dried strawberries)
- Optional: 1-2 scoops strawberry protein powder (I like to use Perfect Keto’s Strawberry Collagen protein powder)
Ingredients (optional topping):
- 1 cup heavy whipping cream
- ¼ cup powdered monk fruit (sweetener)
Preheat oven to 350 and coat a small pan with nonstick spray or use parchment paper. Combine dry ingredients and mix well. In a larger bowl, eggs, milk, vanilla, Greek yogurt & monk fruit (or sweetener). Mix well for 1-2 minutes. Slowly add dry ingredients to the wet ingredients. Fold in strawberries last. Bake for 22-30 minutes testing with a toothpick or fork. Let stand 10 minutes to cool before adding a dollop of whipped cream.
Keto friends: Use almond flour for the bulk of the flour used and a sugar substitute. Other friends may use all coconut flour if you prefer that taste. My super clean friends may opt for maple syrup instead of a sugar substitute. It all depends on your goals and what works for your health. I typically use a blend of potato starch and coconut flour since I learned that almonds weren’t the best for me (personally). Also, feel free to add inulin if you’d like added fiber.
