Chocolate and Strawberry Cake


  • 1½ cups almond flour (or oat flour but would not be keto or gluten free)
  • 4 eggs
  • ½ cup bitter cocoa
  • ¼ cup allulose, (or ½ cup panela honey, or brown sugar) + 50 drops stevia
  • ¼ cup water
  • 1 tsp baking powder
  • 3 tbsp olive oil
  • 4 tbsp peanut butter
  • ¾ cup strawberries, chopped
  • Mix the flour, eggs, cocoa, powders, water, sweetener, and oil.
  • Mix all the ingredients until you have a thick mixture. Place in a baking dish. I use a round Pyrex glass bake dish that I just love. It works great and I even serve at the table from my Pyrex dish.
  • Then, add the peanut butter on top and lightly mix in with a fork. Top with the strawberries and place in a preheated oven. Bake at 355°F (180°C) for 20 Minutes.
  • Can be cut as soon as it sets. No need for additional baking; it will get too dry. Take a taste, it is a delight.
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