STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE

BY Carolyn Ketchum

INGREDIENTS:

SHORTCAKES

2 cups almond flour
1/3 cup unflavored whey protein powder
1/4 cup sifted coconut flour
1/4 cup Swerve Granular
1 tbsp baking powder
1 tbsp lemon zest
1/4 tsp salt
4 large eggs
1/3 cup butter or coconut oil, melted
1/2 tsp vanilla extract

FILLING

1 cup heavy whipping cream
3 tbsp Swerve Confectioners
1/2 tsp vanilla extract
1 lb strawberries, washed, hulled and sliced

NUTRITIONAL FACTS:

Servings: 10

Calories: 320

Total Fat: 27g

Cholesterol: 125mg

Sodium: 95mg

Total Carbs: 19g

Dietary Fiber: 5g

Sugar: 5g

Protein: 10g

DIRECTIONS:

SHORTCAKES

Step 1

Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone mat.

Step 2
In a large bowl, whisk together the almond flour, whey protein, coconut flour, Swerve, baking powder, lemon zest and salt. Break up any clumps with the back of a fork.

Step 3
Add eggs, butter and vanilla extract and stir until thoroughly combined. Using wet hands, roll several tablespoons of dough into balls and place several inches apart on prepared baking sheet.

Step 4
Flatten balls to about 1 1/2-inch thickness with the palm of your hand. Bake 15 to 18 minutes, until firm to the touch and just golden brown around the edges. Remove and let cool.

FILLING

Step 1
Beat whipping cream with confectioner’s Swerve and vanilla until it holds stiff peaks.

Step 2
Cut each shortcake open with a serrated knife and place bottom half on plates. Top with several tablespoons of whipped cream and spread to the edges.

Step 3
Divide strawberries evenly among shortcakes and add top half of shortcake. Serve immediately.

Makes 10 servings.