Low-Carb Baked Strawberry Pots

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted). Remove the stalks from the strawberries. Cut the strawberries in half, or quarters if large.

Step 2Place on a non stick baking tray. Split open the vanilla pod and add to the tray of strawberries along with the lemon juice and water. Mix.

Step 3Roast in the oven for 15 minutes until soft but the strawberries still retain a slight bite. Once cooked, remove from the oven and allow to cool.

Step 4Meanwhile place the ground and flaked almonds, vanilla and salt on another baking tray.

Step 5Mix and toast in the oven for 15 minutes until golden. After 12 minutes add the coconut chips and allow to roast for a further 3 minutes until brown. Remove from the oven and allow to cool.

Step 6Layer the strawberries and yoghurt in a pot or small bowl and top with the almond crumb.