Typically, "healthy" desserts are flavorless and just do not seem to satisfy the sweet tooth. I recently made this recipe for my family as a special Valentine's Day dessert and it instantly became a favorite! No added sugar, gluten-free, low in carbs, and very tasty!
Ingredients :
1/2 cup almond flour
1/2 cup unsweetened cocoa powder
1 1/2 Tbs. erythritol (I prefer Swerve confectioners)
6 tsp. coconut flour
1 tsp. vanilla extract
2 tsp. baking powder
6 Tbs. melted butter
1/4 cup almond or coconut milk
4 large eggs
Directions :
Preheat oven to 350 degrees. Mix all powdered ingredients together. Stir in butter, milk of choice, and eggs until mixed in thoroughly. Line the bottom of a springform pan with parchment paper (for easy removal), and pour in cake mix and spread evenly. Bake for 20-25 minutes. Test the middle of the cake with a toothpick, making sure that it comes out clean. Do not over bake and allow to cool.
Strawberry Topping
Ingredients :
2 cups frozen strawberries (and Stevia to taste)
Directions :
On low heat, mash half to 3/4 of the frozen strawberries in a sauce pan until a thick liquid. Add rest of strawberries until defrosted. Set aside to cool.
Whipped Cream
Ingredients :
2 cups chilled hormone-free heavy whipping cream
1/4 teaspoon pure stevia extract powder
1 teaspoon vanilla extract
Directions :
Add all ingredients together. On a low speed, mix until cream starts to thicken and increase speed until peaks form and reaches the consistency of store bought whipped cream. Top the cake with whipped cream and cooled strawberry topping. Serves 8
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