Strawberry Buckle

Serves 8-10 servings

Prep time: 15 minutes
Cook/Bake time: 35 minutes
Total time: 50 minutes

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Dairy free

Gluten free

Soy free

Sugar free

Grain free



What You'll Need


  • 1 2/3 cups Bob’s paleo flour blend 
  • 2 packages Culcherd Original Butter, room temperature
  • 1 cup strawberries, sliced 
  • 3/4 cups monk fruit (can also sub cane or coconut sugar)
  • 4 flax eggs (4 tbsp ground flax, 12 tbsp water), or 4 large eggs 
  • 1 tbsp lemon zest
  • 1 tbsp raw turbinado sugar, optional
  • 2 tsp vanilla extract 
  • 1/2 tsp baking powder 

How To


  • Preheat the oven to 375°F, and grease a 10-inch ovenproof skillet with butter.
  • Cream the butter and monk fruit in the bowl of a stand mixer fitted with the paddle attachment for 3-4 minutes, until most of the sugar crystals have dissolved. 
  • With the mixer running, add the eggs one at a time and then the lemon zest and vanilla. Beat until smooth.
  • In a large bowl, whisk together the 1-1 baking flour, sea salt, and baking powder.
  • Add the wet ingredients to the dry ingredients and beat on low just until thoroughly combined. 
  • Transfer the batter to the prepared pan and spread it out with a spatula. Arrange the strawberry slices on top in groups. 
  • Sprinkle a tablespoon of raw sugar across the top.
  • Bake for 35 minutes, or until golden brown and puffed in the middle. Slice and serve warm, top with coconut cream cream or vanilla ice cream if desired