gnom-gnom: Keto Strawberry Spinach Salad Style in Your Pressure Cooker
A fresh twist on simplicity with a strawberry-based keto delight you’re gonna love.
Ingredients
Main ingredients
- 2 cups strawberries sliced fresh for that bright natural sweetness
- 1 cup heavy whipping cream to make that luscious whipped topping
- ¼ cup powdered erythritol for sweetness without the sugar crash
- 1 teaspoon vanilla extract gives it that warm inviting smell
- 1 cup almond flour the keto-friendly base that holds it together
- ¼ cup coconut flour adds some extra fiber and lightness
- ½ teaspoon baking powder helps it rise just right
- ¼ teaspoon salt to balance the flavors around
- ¼ cup unsalted butter melted for richness and moistness
Instructions
Instructions
- Preheat your oven to 350°F. You need that oven ready when your batter is done.
- Grab a bowl and mix almond flour, coconut flour, baking powder, and salt until it’s all combined nice and even.
- In another bowl, stir melted butter with erythritol and vanilla extract. It feels rich and smooth already!
- Gradually add the dry mix to the wet stuff. Stir till all the flour blends in but don’t overmix it or it gets tough.
- Grease a baking dish real good and spread the batter in an even layer. Pop it into the oven for about 25-30 minutes till it’s browned and smells yummy.
- While cake cools, whip your heavy cream with the remaining erythritol till it forms soft peaks. It’s gonna be light and fluffy.
- Once cooled, layer your cake with whipped cream and top generously with sliced strawberries for that fresh pop of flavor.
- Put it in the fridge to chill for at least an hour so flavors get cozy and it sets up wonderfully.
Notes
Serve chilled for optimal flavor and freshness.