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Keto Vegan Strawberry Slice

Keto Vegan Strawberry Slice, Modern Food Stories, London Food Photographer, vegan dessert, keto dessert, strawberries and cream

How do you like your strawberries and cream? It’s the final week at Wimbledon and what better way to celebrate than with a little strawberries and ‘cream’ number? My Keto Vegan Strawberry Slice looks so pretty but guys, I assure you it’s so easy to make and uses my favourite Coyo coconut yoghurt instead of cream for a healthy, dairy free alternative.

Why is the base grain free?

I prefer to avoid grains as they can lead to leaky gut if you have a compromised gut lining or autoimmune condition like me. I prefer to use nut, coconut and seed flours instead, though go easy on them too. Use as a treat, not everyday, to keep your gut happy!

This Keto Vegan Strawberry Slice is also GAPS, Whole30 and Paleo friendly meaning that it’s lower in carbs than regular tarts so won’t spike your blood sugar levels. Sweetened naturally with just fresh strawberries, I don’t think treats come much healthier than this.

Ready in less than 30 minutes leaving you just enough time to get your serve on! Who are you rooting for this year? I’m torn, i’m a Federer and Djokovic fan. I can’t sit on the net either, I like to pick a favourite in the final so I can scream at the TV pretending they can hear my rants of encouragement. The dream is to get a ticket one day for centre court and take my dad.

Will you be joining me in a slice this week? Enjoy the match guys, Jo x

Keto Vegan Strawberry Slice, Modern Food Stories, London Food Photographer, vegan dessert, keto dessert, strawberries and cream
Keto Vegan Strawberry Slice, Modern Food Stories, London Food Photographer, vegan dessert, keto dessert, strawberries and cream
Keto Vegan Strawberry Slice, Modern Food Stories, London Food Photographer, vegan dessert, keto dessert, strawberries and cream
Keto Vegan Strawberry Slice
Overview
Serves:
8
Difficulty: Easy
Cooking Time: 30 minutes
INGREDIENTS
  • 1 cup almond flour (100g)
  • 2 heaped tbsp flax seeds (25g)
  • 2 heaped tbsp chia seeds (25g)
  • 2 tbsp soft coconut oil (I like Coconut Merchant)
  • 1 tsp vanilla powder
  • 2 tbsp almond milk
  • 1/4 tsp baking powder
Topping
  • 240 g coconut yoghurt (I like COYO)
  • 350 g strawberries
  • Zest of 1 lemon
  • 1 tsp - tbsp lemon juice
  • Optional scattering of mint leaves to decorate
Method
  • Preheat the oven to 160C (fan assisted) 180C / 350F.
  • Blitz the chia and flax seeds together in a blender until fine.
  • Combine all the dry base ingredients together in a bowl. Rub in the coconut oil and add the almond milk. Shape the grain free dough into a ball. Place in a bowl in the fridge for 30 minutes to firm up.
  • Roll the dough between two sheets of greaseproof paper. Use a circular saucepan lid (approx 19cm) to trace around. Trim with a knife. Bake in oven for 15 - 20 minutes until golden. Remove from the oven and allow to cool.
  • Mix the coconut yoghurt with lemon zest and lemon juice. Option to add a touch of coconut honey if you prefer. Depends on the brand of coconut yoghurt you use. I like natural Coyo which I don't think needs sweetening. Taste and adjust the sweetness and lemon to your liking.
  • Remove the stalks from the strawberries and quarter. Top the base with coconut yoghurt, fresh strawberries and optional mint.
Print Recipe
Overview
Serves:
8
Difficulty: Easy
Cooking Time: 30 minutes
INGREDIENTS
  • 1 cup almond flour (100g)
  • 2 heaped tbsp flax seeds (25g)
  • 2 heaped tbsp chia seeds (25g)
  • 2 tbsp soft coconut oil (I like Coconut Merchant)
  • 1 tsp vanilla powder
  • 2 tbsp almond milk
  • 1/4 tsp baking powder
Topping
  • 240 g coconut yoghurt (I like COYO)
  • 350 g strawberries
  • Zest of 1 lemon
  • 1 tsp - tbsp lemon juice
  • Optional scattering of mint leaves to decorate
Method
  • Preheat the oven to 160C (fan assisted) 180C / 350F.
  • Blitz the chia and flax seeds together in a blender until fine.
  • Combine all the dry base ingredients together in a bowl. Rub in the coconut oil and add the almond milk. Shape the grain free dough into a ball. Place in a bowl in the fridge for 30 minutes to firm up.
  • Roll the dough between two sheets of greaseproof paper. Use a circular saucepan lid (approx 19cm) to trace around. Trim with a knife. Bake in oven for 15 - 20 minutes until golden. Remove from the oven and allow to cool.
  • Mix the coconut yoghurt with lemon zest and lemon juice. Option to add a touch of coconut honey if you prefer. Depends on the brand of coconut yoghurt you use. I like natural Coyo which I don't think needs sweetening. Taste and adjust the sweetness and lemon to your liking.
  • Remove the stalks from the strawberries and quarter. Top the base with coconut yoghurt, fresh strawberries and optional mint.
Print Recipe

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