Place the flaxseed meal, almond flour, erythritol, baking powder and cinnamon in a bowl and mix.
In another bowl, beat the eggs and add the melted butter. Whisk until slightly fluffy.
Add half of the dry mixture and continue to whisk. Add the remaining mixture and gradually add the water until you have a smooth consistency.
Chop the strawberries and fold them into the cake mixture.
Line a muffin tin with cases and fill them with the batter
Bake for 30-35 minutes until the tops are golden and firm
Cool in the pan for a few minutes, then remove and place on a cooling rack.
Eat and enjoy!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.