Description
This Low Carb Strawberry Shortcake is a delicious and guilt-free dessert that’s perfect for satisfying your sweet tooth without the carbs!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tsp vanilla extract (for whipped cream)
- 2 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let the cake cool completely.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Slice the cake in half horizontally and layer with whipped cream and fresh strawberries.
- Top with more whipped cream and strawberries before serving.
Notes
- This dessert can be stored in the refrigerator for up to 3 days.
- For extra flavor, add a splash of almond extract to the whipped cream.
- Feel free to substitute the strawberries with your favorite berries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg