Strawberry Shortcake

Strawberry Shortcake
Ingredients
Shortcakes
- 2 cups almond flour
- 1/3 cup unflavored whey protein powder
- 1/4 cup sifted coconut flour
- 1/4 cup Swerve Sweetener
- 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 confectioner’s Swerve Sweetener
- 1/2 tsp vanilla extract
- 1 lb strawberries, washed, hulled and sliced
Instructions
Shortcakes
- Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone mat.
- 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.
- 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.
- 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
- Beat whipping cream with confectioner’s Swerve and vanilla until it holds stiff peaks.
- 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.
- Divide strawberries evenly among shortcakes and add top half of shortcake. Serve immediately.
Makes 10 servings.
Nutrition Facts Serving Size 1 slice Servings 10 |
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Calories 320 |
Total Fat 27g |
Total Saturated Fat 11g |
Cholesterol 125mg |
Sodium 95mg |
Total Carbs 19g |
Dietary Fiber 5g |
Sugars 5g |
Swerve 8g |
Protein 10g |
Net Carbs: 6g |