This cake serves 8 and has 5.4 g of carb and 176 kcals a slice.
110g ground almonds
40 butter melted
50g inulin powder (or granulated sugar substitute)
1tsp vanilla extract
30mls double cream
Combine the ground almonds, melted butter, eggs and vanilla in a large bowl. Add the double cream and inulin. Chop the strawberries and add them to the mixture combining gently by hand. Pour into a buttered cake tin and bake in a pre-heated oven at 180 degrees for 18-20 minutes.