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 the wet ingredients and mix until incorporated.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake at 400°F for 5 minutes, then reduce to 350°F and bake for about 20 minutes until lightly browned.
- Allow the cake to cool completely before cutting into squares or circles.
- Macerate the diced strawberries with powdered sugar.
- Whip the heavy cream with powdered sugar and vanilla until thick.
- Serve pieces of 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
0mg
Cholesterol
0mg
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