Healthier Strawberry Almond Cakes

I love baking with any leftovers in the house and this got rid of some yogurt and strawberries that were starting to go bad. Also it tasted delicious, but I would recommend eating them in the first day or two because those strawberries are fresh and the cake goes stale. But really, I think they may not last long after you put on the frosting.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325*F. Grease 3 2x3 large muffin tins.

Step 2

In a medium bowl, whisk together eggs, yogurt, and salt.

Step 3

Mix in almond flour and baking soda until smooth.

Step 4

Pour amount into prepared tins, careful to fill only about 3/4 of the way full.

Step 5

Bake for about 20-25 minutes

Step 6

Cut ends off of strawberries and chop into 4 pieces each.

Step 7

Toss all ingredients into a small saucepan, stir well, and cover. Return every two minutes to stir a little more. Add a bit of water if necessary, but keep as a thick jam. Cook about 20 minutes.

Step 8

Mix all ingredients in a bowl. Stir well, should look dry and lumpy. Begin to add water, a teaspoon at a time. I cannot currently remember how much, but should be a thin, but not too runny consistency.

Step 9

Remove cakes from oven when a toothpick comes out with a few moist crumbs.

Step 10

Remove cakes from trays after about 5 minutes and place on cooling rack

Step 11

When cooled, cut each cake in half and fill with filling. Should be a thin layer of jam between each half.

Step 12

Turn upside down and drizzle with icing. Serve immediately.