Description
A delicious low carb alternative to traditional strawberry shortcake, perfect for those watching their sugar intake.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered erythritol
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix almond flour, erythritol, and baking powder.
- In another bowl, whisk together eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until golden.
- Let the cake cool completely before slicing.
- Whip the heavy cream with powdered erythritol until soft peaks form.
- Assemble the shortcake by layering the sliced cake, strawberries, and whipped cream.
- Serve immediately and enjoy!
Notes
- For extra flavor, add lemon zest to the whipped cream.
- This recipe can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg