Low Carb Strawberry Almond Shortcake
Ingredients
Almond Flour Cake
-
3
cups
almond flour
-
½
cup
low carb sugar (or Swerve)
-
½
teaspoon
salt
-
½
teaspoon
baking soda
-
3
large
eggs
-
¾
cup
coconut milk (full fat from a can)
-
¼
cup
fresh lemon juice
-
1
teaspoon
vanilla
-
½
teaspoon
stevia glycerite (or stevia drops)
Topping
-
12
ounces
strawberries, diced
-
2
tablespoons
low carb powdered sugar
Whipped Cream
-
1
cup
heavy cream
-
2
tablespoons
low carb powdered sugar
-
¼
teaspoon
vanilla
Instructions
- Preheat the oven to 350°F and prepare a small rimmed sheet pan with baking spray and parchment paper.
- Mix the dry ingredients for the cake in a medium bowl, then add eggs, coconut milk, lemon juice, vanilla, and stevia glycerite. Mix until combined.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for about 20 minutes until cooked and lightly browned.
- Let the cake cool completely before cutting into squares or circles.
- Dice the strawberries and mix with low carb powdered sugar to macerate.
- Whip the heavy cream with vanilla and low carb powdered sugar until thick.
- Serve the cake topped with whipped cream and macerated strawberries.
Nutrition Facts (estimated)
Servings
12
Calories
263
Total fat
24g
Total carbohydrates
8g
Total protein
7g
Sodium
20mg
Cholesterol
20mg
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