Low carb strawberry shortcake



Ingredients 20
Servings 8
Time 35 mins

Ingredients

  • CAKE:
  • 250
    ml
    almond flower
  • 125
    ml
    coconut flour
  • 125
    ml
    xylitol
  • 1
    tsp
    baking powder
  • 6
    large eggs
  • 1
    cup
    double cream yoghurt
  • 80
    ml
    sunflower oil
  • 60
    ml
    milk
  • 1
    tsp
    vanilla essence
  • pinch salt
  • ROASTED STRAWBERRIES:
  • 8
    strawberries
  • 1
    Tbs
    xylitol
  • TO SERVE:
  • ½
    cup
    cream
  • 1
    tsp
    xylitol
  • seeds from ½ vanilla pod
  • 40
    g
    slivered almonds
  • mint leaves - to granish
 

Method

50 mins
 

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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