Low-Carb Roasted Strawberry Coffee Cake

Step 1Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Step 2Quarter your strawberries and then toss them with the vanilla and sweetener. Spread out on a lined baking tray and cook for 15 minutes.

Step 3In a large mixing bowl, whisk together the eggs, melted butter, sweetener and vanilla.

Step 4Add your dry ingredients and mix until well combined.

Step 5Fold half of the strawberries though the batter, gently. Pour batter into a greased and lined loaf tin and swirl the other half of the berries through the top.

Step 6Place the streusel ingredients into a small bowl and rub the butter through with your fingertips until it resembles large crumbs. Scatter the crumble over the top of the cake.

Step 7Bake for 35 to 45 minutes until cooked in the centre. You can use a wooden stick to test for doneness.

Step 8Enjoy sliced with a cup of coffee. Store, wrapped in cling wrap or foil, for up to five days. The cake will soften over time but can be lightly toasted to freshen. You can also freeze it for up to 3 months.