Flourless White Cake
Strawberry Shortcake version
Makes 1 single layer 9" round cake double recipe if needing full size regular or bundt cake.

Ingredients:
1-15 oz. can unseasoned Great Northern White
beans, drained and rinsed
6 large eggs
1 T pure vanilla extract
1/2 t sea salt
6 T extra virgin coconut oil
3/4 c Sweet-n-Natural or (Truvia) To order Sweet-n-Natural go to www.physicianspreference.com
1/3 c honey (optional) or 1/2 teasp of Stevia Glycerite
1/3 cup of Coconut Flour
1 t aluminum-free baking powder
1/2 t baking soda


Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9-inch cake pan with
coconut oil.
Cut a round of parchment
paper, line the bottom of the
pan, and coat the parchment
paper lightly with coconut oil.
3. Place beans, 3 eggs, vanilla
and salt into blender or food processor. Blend
on high until beans are
completely liquefied.
No lumps!
4.  In a small bowl ...Whisk together coconut flour
baking soda, and baking
powder.
5. In  mixing bowl.... Beat coconut oil with Swerve, Xlitol or Erythritol until light and fluffy.
Add Honey(optional) or Stevia Glycerite (Optional to keep low Carb)
6. Add remaining three eggs,
beating for a minute after
each addition.
7. Pour bean batter into egg
mixture and mix.
8. Stir in coconut flour mix and beat
the batter on high for one
minute, until smooth. Scrape
batter into pan and smooth
the top. Grip pan firmly by
the edges and tap it on the
counter a few times to pop
any air bubbles.
9. Bake for 40-45 minutes.
Cake is done when the top is
rounded and firm to the touch.
10. After 10 minutes, turn out
cake from pan, and flip over
again on to a cooling rack. Let
cool until cake reaches room
temperature, and then cover.
11. To make sure cake does not
taste like beans, allow cake sit
overnight or at least 8 hours.
12. Top with healthy whipping cream or butter cream icing

Coconut Whipped Cream

1 Can of Full Fat Coconut Cream refrigerated over night

1 teasp of Vanilla Extract

1 teasp of Stevia Glycerite

1/2 cup of Swerve, Xlitol or Erythritol (Your choice)

In a mixing bowl scoop out coconut cream into bowl (will be like butter)

Mix with mixer on high speed until light and fluffy will look like whipping cream.  Once whipped up add Vanilla and Stevia Glycerite blend then slowly while mixing add sweetener.

Taste for sweetness and add more if you like sweeter.

Wash Berries, Strawberries, blueberries and or raspberries.

Crumble cake add berries then layer with berries top off with Coconut Whipped Cream, crumble cake, layer with berries and add cream on top of berries keep layering and finish with whipped cream place fresh berries on top.  Enjoy!