Keto lime&strawberry cake

Directions

• Step 1 For the crust wash the almonds and let them dry out again.
• Step 2 Slightly roast the coconut flakes (and almonds also if you like) 160C about 5minutes, until they turn slightly golden.
• Step 3 Let then cool down and blend in a foodprocessor until becomes a flour. Mix with coconut oil, season and press into the base and up the sides of a 28cm loose-based tart tin.
• Step 4 For the filling beat the eggs together with melted butter, sweetener and pinch of salt. Add coconut milk and oil. Heat the mixture on a low heat until it warm enough for the gelatine to dissolve. Then whisk in pre soaked gelatine leaves. At last add the lime juice.
• Step 5 Let the mixture cool down and pour into the crust. Put it into refrigerator or freezer.
• Step 6 For the top layer slice the strawberries and strain the juice. Add 200ml water and sweetener to the juice and heat it on a small saucepan until it becomes warm enough for the pre soaked gelatine leaves to dissolve. When this mixture is ready and the gelatine is dissolved, add the strawberries.
• Step 7 When it is completely cooled down, pour the mixture to the cake. Let it sit another hour in the freezer or couple of hours in the fridge.
• Step 8 Can be served half-frozen or just chilled. I love it half-frozen! Decorate with fresh strawberries.