Here’s a simple and simply delicious cake that is perfect for a tea or brunch or with coffee in the morning. It’s also great as dessert. It only uses five ingredients and to be honest, when I first saw it I kept wondering where the butter or oil was in it, but it works just fine without it. The original four-ingredient recipe is at Leylita.com.

I adapted it to low carb flours so it isn’t carb-laden. I used a combination of DCC’s Bakesquick, Carbquick, and almond flour. You can use whichever flours you choose. Although the textures may vary, the cake should work with any of them. If you use coconut flour, use 1/2 the amount called for and add an extra egg to get the rise and possibly additional water as the coconut flour gobbles up liquid. Whether you are using all nut flours or soy flour, it’s better to use a combination for both flavor and texture.

Strawberry Tea Cake

Easy to make. Try it with fresh cut up peaches also.

1/4 cup plus 1 tablespoon Sugar Substitute
1/2 cup plus 2 tablespoons Low Carb Flour
2 Eggs
1-1/2 cup Fresh Strawberries, quartered
1/2 teaspoon Vanilla Extract

Preheat oven to 400 degrees. Prepare a 6×6-inch baking pan by greasing and flouring with low carb flour. I put a piece of parchment paper on the bottom, which makes it much easier to remove.

In a medium bowl, add the eggs, sugar, and vanilla and whisk or beat with mixer with blended and creamy-looking. Add the flour two or three tablespoons at a time and stir in gently until all is mixed in. The batter will be thick, but if it is too hard to stir, add about a tablespoon of water.

Save a few berries back for the topping and stir the rest into the batter. Top with saved berries. Pour into the prepared baking pan.

Bake 5 minutes at 400 degrees, then reduce heat to 350 degrees and bake another 30 minutes until lightly browned. A toothpick inserted in the middle should come out clean if it is done.

Cool about 10 minutes, then flip it onto a serving plate. You should be able to turn it over or flip it onto a different plate if it seems like it will break if you try to turn it.

Makes six servings.

Nutrition Information per servings:
Calories: 97 Fat: 6.3 g Net Carbs: 4.2 g Protein: 5.7 g

Will you give this recipe a try? You won’t regret it. Post your comments below if you make it.