Low-Carb Strawberry Sourdough Snack Cakes (Edit recipe)

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These Low-Carb Strawberry Sourdough Snack Cakes are soft, buttery, and bursting with fresh berry flavor—made with almond flour, flaxseed meal, collagen, and sourdough discard for a nutritious twist. With only 5g net carbs each, these snack-size cakes are perfect for a healthy treat that supports gut health, balances blood sugar, and satisfies your sweet tooth without the crash. They’re a smart and delicious way to enjoy dessert any day of the week!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 7

Ingredients

0.75 cup Almond Flour
2 Tbsp Flaxseed Meal
1 Tbsp Oat Fiber Powder - NuNaturals
2 Tbsp Collagen, Unflavored or vanilla
0.5 tsp Baking Soda
0.25 tsp Salt
0.33 cup Sourdough Starter, Homemade, discard or active
2 Eggs
0.25 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto
0.5 cup Vanilla Extract
0.5 cup Strawberries, diced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F. Line a mini loaf pan or muffin tin.
Mix dry ingredients in a bowl.
Whisk wet ingredients in another bowl (eggs, vanilla, sourdough discard).
Combine wet and dry. Fold in strawberries.
Pour into prepared brownie or muffin pan.
Bake 22–26 minutes (loaf) or 15–18 minutes (brownies or muffins), until golden and a toothpick comes out clean.
Cool completely. Top with with powdered sweetener before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	103
Fat:	2 g
Carbohydrates:	16 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	168 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.