Low Carb Chocolate Cake with Strawberries and Cream

INGREDIENTS

2 cups

almond flour (Honeyville)

1/2 cup

coconut flour (Bob's Red Mill)

1/2 cup

Sukrin :1 (or Swerve Granulated)

1/2 cup

cocoa powder, (sift before measuring)

2 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

large eggs

1 cup

coconut milk (full fat)

1 tsp

stevia glycerite

1 tbsp

vanilla

1 tbsp

vinegar

10 oz

heavy whipping cream

3 tbsp

Sukrin Icing Sugar (or Swerve Confectioners)

1/8 tsp

xanthan gum

***for dairy free (whip the chilled coconut cream from 2 cans (13.5 ounces) of full fat coconut milk)

10 oz

strawberries, sliced thickly