Ingredients
Equipment
Method
- Preheat the Oven: Preheat oven to 350°F (175°C). Combine all ingredients and line a cake/loaf pan with parchment paper, lightly greasing.
- Mix the Dry Ingredients: To the almond meal add coconut flour, leavening office choice and salt. Mix well.
- Whisk the Wet Ingredients: In another bowl beat the eggs, melted butter, almond milk, sweetener and vanilla together.
- Combine and Fold: Add dry ingredients slowly into wet ingredient mix. Lightly fold in strawberries to avoid crushing them.
- Bake: Spread the batter evenly over the pan. Spread it out over the top and bake for 30–35 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool and Serve: Allow the cake to sit in the pan for 10 minutes to cool down. Then transfer to a cooling rack to completely cool before slicing.
Notes
Dry strawberries with a paper towel so you do not add excess moisture when mixing them into the batter.
After adding the strawberries, do not over-mix, which can cause a too dense cake.
Add a touch more lemon zest for extra flavour depth.
Keep it in an airtight container for up to 5 days.
Keto cream cheese frosting or whipped cream are great options for a topping.