Lemon Strawberry Cake
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
Preheat the oven to 180C/375F degrees.
Grease and line a 8 inch springform cake tin with parchment paper.
In a bowl, mix the erythritol and butter together until soft and blended.
Add the egg yolks and vanilla extract and stir thoroughly.
Add the coconut flour, coconut milk, salt, baking powder, lemon juice and rind and beat until combined.
In another bowl, whisk the egg whites until stiff.
Gently fold the egg whites into the cake mixture.
Spoon the mixture into the baking tin and smooth evenly.
Gently push the strawberry halves into the cake mixture. Get creative with a pattern!
Bake for 35-40 minutes until firm.
Allow to cool, then slice, eat and enjoy!