It’s low carb, gluten free, grain free, sugar free, mostly dairy free (aside from the butter) and it’s delish!
INGREDIENTS:
  • 375g fresh strawberries, sliced
  • 1 cup salted butter, softened
  • 1⁄4 cup xylitol or other granulated sweetener
  • 4 eggs large (I use duck eggs, but large chicken eggs are fine)
  • 1 cup almond flour/meal (the lighter coloured one)
  • 2 tsp. vanilla extract
  • 1 cup double cream, or whipped cream, sweetened, if you like
  • OPTIONAL – dash of cinnamon or mixed spice

 

METHOD:
  1. Preheat oven to 190C.
  2. Line the base of a greased baking dish with the strawberry slices
  3. In medium bowl, beat butter and xylitol with electric beaters until fluffy.
  4. Add eggs and mix until just combined, it will look curdled.
  5. Add almond flour and vanilla (and cinnamon/spice if using) and beat gently until combined.
  6. Spread ½ mixture over strawberries.
  7. Lay the rest of the strawberries on the mixture and spread the other half of the mixture on top of berries.
  8. Bake at 180c for 30 minutes or so, until topping is golden brown.
  9. Let stand a few minutes to cool slightly, then serve warm topped with whipped cream, whipped coconut cream or custard.

 

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