Place the almonds, walnuts, sea salt and 7 drops of stevia into a food processor. Line a 7 X 11" slice tray with parchment paper, and press the base mixture into the bottom until it creates a flat surface. Refrigerate for 30 minutes.
Filling
Place the cashews into a large mixing bowl, cover with water and soak for 4 hours (or overnight).
Place the cashews, coconut cream, coconut oil lemon juice, vanilla extract and stevia into the food proccessor (keep the strawberries for later). Blend until smooth.
Place half of the mixture on top of the base, and place in the fridge for at least 30 minutes.
With the remainaing half, place 2/3 of the strawberries and add them to the left over cashew filling inside the food processor. Blend until smooth. Layer on top of the existing slice, and with the remaining strawberries, slice them up into thin slices and use them to place on top of the filling.
Place in the fridge for 2 hours until completely set. Slice and enjoy.
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Nutrition Facts
Cashew and Strawberry Low Carb Slice
Amount Per Serving (65 g)
Calories 272Calories from Fat 216
% Daily Value*
Fat 24g37%
Carbohydrates 11g4%
Fiber 2g8%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie keto diet.