Strawberries and cream. I can actually smell those words! It turns out, this combo makes for a fantastic breakfast cake (that you can also have at noon, 3:00pm, and midnight). An almond flour and coconut flour base meet muddled strawberries, heavy cream, and Swerve sweetener. Topped wtih a strawberry cream cheese icing, having this cake on hand is sure to get out of bed in the mornings. Cut cake into 10-12 servings (macros are based on 10 servings). Freeze slices individually for up to 3 months.
Strawberries & Cream Breakfast Cake
Almond flour, coconut flour, cream cheese (bacterial culture, salt, carob bean gum), eggs, erythritol, heavy cream, strawberries, butter, strawberry extract, pure Madagascar vanilla, Xanthan gum, baking powder, coconut oil, salt.
Per 1 Slice (Based on 10 Servings):
Net Carbs: 6g