Get your lean with my low carb, gluten-free, and keto-friendly version of the summertime classic, Strawberry Shortcake. Each serving contains only 7 carbohydrates!
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE COOKIES:
- ¾ cups Finely ground almond flour, sifted
- 1 tbsp Granular erythritol
- 1 teaspoon baking powder
- ⅛ teaspoons Fine salt
- 1 big egg
- 2 tablespoons Fresh cream
- 2 tablespoons Unsalted butter, melted
- ½ teaspoon pure vanilla extract
- 5 drops Liquid Stevia
- FOR THE STRAWBERRIES:
- 2 cups Chopped strawberries
- Liquid Stevia to taste (or other Keto-friendly sweetener)
- FOR THE CHANTILLED CREAM:
- 1-½ cup Heavy cream
- ¾ teaspoons pure vanilla extract
- 15 drops Liquid Stevia
Preparation
For the biscuits:
Preheat oven to 375ºF with rack in center and line quarter sheet with silicone liner.
In medium bowl, whisk together almond flour, granulated erythritol, baking powder and salt; put aside. In a small mixing bowl, whisk egg, sour cream, melted butter, vanilla and liquid stevia. Add to reserved dry mixture and stir until well combined.
Use a #24 spoon to spread 6 even-sized mounds of batter onto the silicone-coated plate. Bake cookies for 10-13 minutes or until golden brown. Remove from the oven and let cool completely on a baking sheet (about 20 minutes).
For the strawberries:
Trim and chop the strawberries. Sweeten to taste and set aside until needed.
For the whipped cream:
Whip cream, vanilla and liquid stevia in a mixing bowl using a hand mixer on medium-high speed until stiff peaks form.
To assemble, cut each room temperature cookie in half. Fill and top each with 1/2 cup whipped cream and 1/3 cup chopped strawberries.
Each serving has 283 calories, 2g protein, 25g fat, 8g carbs, 1g fiber (7g net carbs).
Cookie recipe inspired by Natasha Newton’s Southern Keto cookbook.
