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This is the perfect quick keto low carb Strawberry Shortcake that you'll want to make over and over. It focus on simple flavors and textures marrying the sweet whipped cream with the fresh berries on top of a light and airy low car carb biscuit. It's the prefect dessert to serve any time. It also makes an elegant dessert for special occasions, such as Mother's Day, birthdays, bridal and wedding showers.
To keep this dessert low carb the biscuits are made with almond flour and eggs. The cream is made with heavy whipping cream sweetened with a sugar replacement, such as, Swerve.
Strawberry Shortcake | Low Carb | Keto
Makes 8 Servings
Ingredients:
Biscuits/Shortcakes:
1 cup almond flour
1/8 tsp salt
1 T baking powder
4 egg whites
2 T chilled butter, cut into pieces
2 T Swerve, granular (or other sweetener)
Whipped Cream Topping
1 C heavy whipping cream
4 T Swerve, confectioners style (you can use granular Swerve)
1 Cup Fresh Strawberries, sliced
Directions:
1. Preheat oven to 400 degrees F. Prepare a muffin pan or cookie sheet. With an electric mixer, whip egg whites until stiff peaks form. In a separate medium bowl, mix the almond flour, baking powder, salt, and Swerve. Cut the butter into the almond flour mixture with a fork or a pastry blender until the butter pieces are the size of small peas. Gently fold the dry mixture into the egg whites. Spoon mixture into muffin cups or spoon onto a cookie sheet to make 8 servings. Bake for 11-15 minutes. Let cool for 15 minutes.
2. In a bowl, add heavy whipping cream and Swerve. Whip cream cream until peaks form. You may adjust the sweetness to your liking by adding more or less sweetener.
3. Clean and slice strawberries.
4. Slice biscuits in half, top with strawberries and whipped cream
Note: I find making these biscuits works best if baked in a prepared muffin tin. After baked slice each biscuit[muffin in half, top with berries and whipped cream.
Enjoy!
Nutrition:
144 calories, 11g fat, 5.2g protein, 6.3g carbs, 1.9g fiber