Description
A delicious low carb strawberry shortcake that allows you to indulge without guilt.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup granulated erythritol (or your preferred low-carb sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon powdered erythritol (for sweetening the whipped cream)
- 2 cups fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, and salt. Mix well.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spread the batter evenly in the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, whip the heavy cream with the powdered erythritol until soft peaks form.
- Once the cake is completely cool, slice it in half horizontally. Spread a layer of whipped cream on the bottom half, top with half of the sliced strawberries, and then place the other half of the cake on top.
- Finish by spreading the remaining whipped cream on top and adding the rest of the strawberries.
Notes
- For added flavor, consider adding a teaspoon of lemon zest to the batter.
- You can substitute the strawberries with other berries like blueberries or raspberries for a different twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg