Strawberry and Cream Breakfast Bake (low carb, sugar free, grain free and high protein)

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RECIPE:

• 1 cup almond flour

• 1/3 cup coconut flour

• 1/2 cup monkfruit sweetener

• 8 tbs inulin powder

• 5 tbs colagen powder

• 1/2 tbs cinnamon

• 1/2 tsp baking powder

• 4 eggs

• 1 tbs vanilla

• 4 tbs coconut oil

• 1/2 cup almond milk

• 1 cup diced straw berries and an additional 5-6 large strawberries saved for topping

• Cream filling: 1 egg + 1/2 cup cream cheese (I recommend low fat, greek cream cheese) + 3 tbs monk fruit sweetener

DIRECTIONS:

1. Preheat oven to 375F,

2. In a large bowl, whisk together almond flour, coconut flour, monkfruit, inulin, collagen, cinnamon, and baking powder,

3. In the same bowl, add the eggs, vanilla, coconut oil, and almond milk, mix until combined and smooth,

4. Fold in the diced strawberries and set this bowl aside,

5. In a medium bowl, whisk the cream filling ingredients until fluffy and smooth, set aside,

6. Using the remaining strawberries you saved on the side, slice the strawberries to create 1/8 inch thick slices, set these aside,

7. Line an 8x8 baking tray with parchment paper (optional but I prefer this to ensure the bake comes out easily),

8. Fill the baking dish with the batter from the large bowl,

9. Pour the cream filling over the batter,

10. Lay the sliced strawberries over top in any design you choose,

11. Bake for 35 minutes, then remove the baking dish from the oven (it will still be raw), and cover the top with fin foil to prevent the top from getting to brown, then bake for an additional 15 minutes,

12. IMPORTANT: let the bake cool completely before removing from baking tray (even placing it in the fridge to cool is better).

STORE IN THE FRIDGE FOR UP TO 1 WEEK and ENJOY!