Strawberry Skillet Cake

Have this strawberry skillet cake for breakfast, dessert, or a snack - you can't go wrong with a sweet fix boosted with collagen peptides.

Serves: 8

Ingredients

Use Organic if possible

Dry Ingredients:

• 1¼ cup gluten-free baking flour

• 2 scoops Garden of Life Collagen Peptides

• 1¼ tsp. baking powder

• ¼ tsp. salt

Other Ingredients:

• ½ cup full fat Greek yogurt, plain

• ½ cup grass fed butter, softened

• 1 cup Swerve Granulated Sugar plus 2 Tbsp.

• 2 eggs

• ½ tsp. vanilla

• 2 Tbsp. Swerve Confectioner’s Sugar

• 1 lb. strawberries, halved

• Coconut oil spray
  
  

Preparation:

1. Preheat oven to 350 degrees.

2. Whisk together dry ingredients and set aside.

3. Using an electric mixer, beat together butter and sugar (saving 2 Tbsp. of the sugar for later) for around 4-5 minutes until creamy and fluffy. Add eggs and beat again for a few minutes then add vanilla and beat until combined. Add in ½ of the dry ingredients to the wet ingredients and beat until combined, then add ¼ cup of the yogurt and beat again. Repeat with the rest of the flour, then yogurt.

4. Fold in strawberries.

5. Spray a 12 inch cast iron skillet with coconut oil, pour in batter, then sprinkle remaining 2 Tbsp. of sugar on top.

6. Bake for 35 minutes.

7. Once cooled, dust cake with swerve confectioner’s sugar and serve!