Preheat the oven to 200C/400F.

In a bowl, mix the dry ingredients together.

In a separate bowl, mix the wet ingredients together.

Pour in the wet ingredients into the dry ones and mix together with a whisk.

Once mixed, add the boiling water to the batter and mix evenly.

The batter is quite thick.

If you want to add the chocolate chips, do so now.

Transfer the batter to a 34x24cm baking dish that has been coated with parchment paper.

Even the batter out with a silicone spatula and bake in the oven for 35-40 minutes.

Take out of the oven and let cool completely before cutting it.

For the coconut whipped cream, simply place the coconut cream along with the stevia powder inside a bowl and whip for 6-10 minutes until stiff peaks form.

Remove the stems from the strawberries.

Cut the chocolate cake into 12 pieces and top each piece with some of the whipped cream and one strawberry.

Recipe Notes *I used the NOW brand for the psyllium husk.

**Make sure to use refined coconut oil or your cake will taste like coconut.

***Don't leave out the stevia powder.

The erythritol alone wasn't sweet enough.

Adding 1 tsp of stevia powder made it the perfect sweetness