Name: Low carb strawberry shortcake
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250 ml almond flour; 125 ml coconut flour; 125 ml xylitol; 1 tsp baking powder; 6 eggs large; 1 cup yoghurt double cream; 80 ml sunflower oil; 60 ml milk; 1 tsp vanilla essence; salt pinch; 8 strawberries; 1 xylitol; ½ cup cream; 1 tsp xylitol; vanilla seeds from half pod; 40 g almonds slivered; fresh mint to garnish

Recipe Disclaimer

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Ingredients (17)

CAKE:

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

ROASTED STRAWBERRIES:

8	strawberries
1	xylitol

TO SERVE:

½ cup	cream
1 tsp	xylitol
	vanilla — seeds from half pod
40 g	almonds — slivered
	fresh mint — to garnish

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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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