Description
A delicious low-carb twist on the classic strawberry shortcake, perfect for keto dieters.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol or keto sweetener
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered erythritol (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, and baking powder.
- Add softened butter, eggs, vanilla extract, and salt. Mix until smooth.
- Pour the batter into a greased baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
- Whip the heavy cream with powdered erythritol until peaks form.
- Once the cake is cool, slice it in half horizontally.
- Layer sliced strawberries and whipped cream between the cake layers and on top.
- Serve immediately and enjoy!
Notes
- For best flavor, let the strawberries macerate in a bit of sweetener for 30 minutes before using.
- You can substitute coconut flour but reduce the amount to 1/2 cup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg