Low Carb Strawberry Almond Shortcake
Made with gluten free and dairy free almond flour, Stevia and Sukrin sweetners, this awesome Strawberry Shortcake is moist, flavorful, and best of all low carb and keto diet friendly. Indulge yourself guilt free this Valentine's Day!
- 3 cups Honeyville Almond Flour 10.5 oz or 298 g
- 1/2 cup Sukrin 1 or erythritol 115 grams
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 3/4 cup coconut milk 177.5 ml, full fat from a can
- 1/4 cup lemon juice 118 ml
- 1 teaspoon vanilla
- 1/2 teaspoon stevia glycerite
- 12 ounces strawberries sliced
- 1 1/2 cups heavy cream 355 ml
- 2 tablespoons erythritol powdered, 30 grams
- 1/8 teaspoon stevia glycerite or two more tablespoons or 30 grams erythtritol
- 1/4 teaspoon vanilla
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- Preheat oven to 350 degrees and position the rack to the lower third. Spray a small sheet pan with baking spray and then line it with parchment paper. The baking spray keeps the parchment from sliding around. My quarter sheet pan measures 12x8 1/2 inches at the base & 13x9 1/2 inches at the top.
- Measure the dry ingredients for the cake into a medium bowl and stir to mix thoroughly. Then, add the eggs, coconut milk, lemon juice, vanilla and stevia glycerite to the bowl and mix with a hand mixture until ingredients are incorporated.
- Pour the batter into the parchment lined baking sheet and gently spread it as evenly as possible to the edges of the pan. The batter is thick so try not to press out all of the air bubbles that have been created by the reaction of the baking soda and lemon juice. This is what gives the thick mixture, lift.
- Place the almond shortcake into the oven and turn it up to 400 for 5 minutes. Then turn it back down to 350 for about 30 minutes more until fully cooked and lightly browned on top.
- Remove the shortcake from the oven and place a clean tea towel on top. Let cool completely and cut into 12 squares.
- To plate, add a dollop of whipped cream to a piece of cake and top with the freshly sliced berries. Piping the whipped cream is also a nice effect.
- To make a whipped cream rose - fit a large star tip into a pastry bag or the corner of a plastic zip-loc bag. Starting in the middle of the cake, slowly squeeze the whipped cream out in a circle, increasing the diameter as you go and ending at the edge of the cake.
- For a dairy-free version, substitute the whipped cream for whipped coconut cream. One can find the direction in the post How To Make Whipped Coconut Cream. Two 13.5 ounce cans will yield about 3 1/2 cups of whipped coconut cream.
Adapted from Low Carb Maven
Adapted from Low Carb Maven
The Keto Diet Recipe Cafe http://moocarb.com/