Lemon Strawberry Cake
Ingredients
1/2 cup (56g) coconut flour
5 eggs, separated
1/2 cup erythritol
1/2 cup (113g) butter, unsalted softened
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 lemons - juice & grated rind
1/2 teaspoon baking powder
3 tablespoons coconut milk
8 strawberries, topped & cut in half
Preparation
1
Preheat the oven to 180C/375F degrees.
2
Grease and line a 8 inch springform cake tin with parchment paper.
3
In a bowl, mix the erythritol and butter together until soft and blended.
4
Add the egg yolks and vanilla extract and stir thoroughly.
5
Add the coconut flour, coconut milk, salt, baking powder, lemon juice and rind and beat until combined.
6
In another bowl, whisk the egg whites until stiff.
7
Gently fold the egg whites into the cake mixture.
8
Spoon the mixture into the baking tin and smooth evenly.
9
Gently push the strawberry halves into the cake mixture. Get creative with a pattern!
10
Bake for 35-40 minutes until firm.
11
Allow to cool, then slice, eat and enjoy!
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About
A lemon strawberry cake recipe that is light, moist and delicious. Baked with coconut flour this lemon strawberry cake is low carb and gluten free.
Yield:
8 Slices
Added:
Tuesday, April 25, 2017 - 4:51pm
