Keto Strawberry Shortcake

Keto Strawberry Shortcake is a delightful low-carb twist on the classic dessert, featuring a fluffy almond flour cake layered with fresh strawberries and whipped cream. This guilt-free treat satisfies your sweet tooth while keeping you on track with your keto lifestyle.

Ingredients

• Almond flour - 1/2 cup
• Baking powder - 1/2 teaspoon
• Erythritol - 2 tablespoons
• Salt - 1/4 teaspoon
• Egg - 1 large
• Unsweetened almond milk - 2 tablespoons
• Vanilla extract - 1/2 teaspoon
• Fresh strawberries - 1 cup, sliced
• Heavy whipping cream - 1/2 cup
• Powdered erythritol - 1 tablespoon (for whipped cream)

Steps

1. Preheat the oven to 180°C (350°F) and line a small baking dish with parchment paper.
2. In a mixing bowl, combine the almond flour, baking powder, erythritol, and salt.
3. In another bowl, whisk together the egg, almond milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a batter forms.
5. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
6. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the whipped cream by beating the heavy whipping cream and powdered erythritol in a bowl until soft peaks form.
8. Once the cake has cooled, slice it in half horizontally to create two layers.
9. Layer the sliced strawberries and whipped cream between the two cake layers and on top for decoration.
10. Serve immediately and enjoy your Keto Strawberry Shortcake!

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats from almond flour and heavy cream, promoting satiety.

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