• Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (so you can lift the cake out later). Lightly spray the inside with coconut oil.
• Cream together the butter and erythritol, and then whisk in the eggs, vanilla extract, and stevia glycerite.
• Whisk together the almond flour, flaxseed meal, tapioca flour, baking powder, and salt in a medium bowl.
• Whisk the dry ingredients into the wet all at once.
• Pour the batter into the prepared pan and spread it out. Bake until the cake is puffed and golden brown along the outside, about 25 to 32 minutes.
• Cool and then cut into 8 pieces.
• Store leftovers covered in the fridge for up to 1 week.

For the glaze

• In a sauce pan combine water, erthryitol, and stevia
• Cook until slow boil. Then add diced strawberries.
• Simmer till slow bubbles and let reduce for about 10 minutes, till honey consistency.
• Pour jam mixture over hot cake.
• Let cake cool completely 

Whipped Cream

• In a medium bowl add cream, stevia and vanilla extract.
• Whip until soft peaks are formed
• Add a dollop on top of cake