4 tbsp butter softeents
1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
1 tsp vanilla
1/4 cup sour cream
1 1/4 cup almond flour
1/4 cup coconut flour
1/4 cup ground golden flax (or additional almond flour)
1 tsp baking powder
1/4 tsp salt
3/4 cup strawberries chopped
1 pint heavy cream
2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
Serve with additional sliced strawberries
Preheat oven to 350. Grease a loaf pan liberally with butter.
In a bowl with an electric mixer cream the butter and gentle sweet until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
Stir in the flours, baking powder, and salt until thoroughly combined. Fold in the strawberries. Pour into loaf pan and spread evenly.
Bake at 350 for 45-60 min until golden, firm to the touch, and no longer jiggly.
Meanwhile, whip the cream. Once peaks form add the sweetener. Refrigerate until ready to serve. Slice the cake and serve with whipped cream and extra berries.
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.