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+ servings

Mini Strawberry Sponges

  • Prep Time
    10 MINS
  • Cook Time
    12 MINS
  • KCals 48
  • Carbs 1G
WW Points
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 25 grams Sukrin Coconut Flour
  • 2 tbsp granulated sweetener
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tbsp quark
  • 1 tsp reduced sugar strawberry jam
  • 3 strawberries Sliced thinly
  • 1 tbsp granulated sweetener
  • 1/2 tsp xanthan gum

Instructions

  1. Preheat an oven to 160 degree. Add eggs and granulated sweetener into a bowl and whisk until frothy. Fold in the flour, baking powder and vanilla extract and divide evenly into a 9 hole silicone mini muffin mould. Cook for 12 minutes until golden and cooked through and then leave to cool on a wire rack.

  2. Whilst the cakes are cooking, make the filling. Add the quark, jam, granulated sweetener and xanthan gum into a bowl and mix well until it starts to thicken. Leave to chill in the fridge until the cakes have cooled.
  3. When the cakes are cooled, cut each cake in half and spread a little of the filling on the bottom half, top with a slice of strawberry then replace the top half. Add a tiny bit of filling to the top of the cake and place a strawberry slice on top.
  4. Dust with Sukrin icing sugar and serve!