Keto Strawberry Shortcakes
These Keto strawberry shortcakes feature a delicious biscuit base topped with a delightful layer of strawberries and fluffy whipped cream. They make the perfect dessert for when you have guests coming over. They are simple to make and taste delicious without all the extra crabs.
How to Make It
Step 1
Preheat the oven to 400 F/180C. Line a 12-count cupcake tray with cupcake liners. In a medium-sized bowl, combine almond flour, Kosher salt, and Swerve sweetener. Cut the cold butter into dice-sized cubes. Then add it to the mixture. Use a pastry cutter to incorporate the cold butter into the dry mixture.
Step 2
In a liquid measuring cup, add the egg whites. Whip using a hand-held mixer until frothy. Then add 1 tablespoon of the Swerve sweetener while whipping until stiff peaks form.
Step 3
Gently fold half of the egg whites into the dry mixture. Then, add the rest of the egg whites and continue folding in until well combined. Use a light hand while folding the egg whites to avoid deflating the mixture.
Step 4
Portion the shortcake batter into the cupcake tray using an ice cream scoop. This ensures that each cupcake has an equal amount of batter hence equal net carbs. Fill the cupcake liners to the top since these Keto strawberry shortcakes will not rise as much. Bake at 180C for 12 minutes or until the shortcakes are golden brown.
Step 5
In the meantime, slice the strawberries into quarters. Transfer the sliced strawberries to a bowl. Then, add in ¼ cup Swerve sweetener, a pinch of salt, vanilla, and 1 teaspoon of water. Mix to ensure all strawberries are coated in the sweetener. Transfer to the fridge until all strawberries have released all their juices.
Step 6
In a measuring cup, add the heavy cream and whip using a hand-held mixer until frothy. Then, add 2 tablespoons of Swerve sweetener. Whip on medium speed until stiff peaks form.
Step 7
To assemble shortcakes, remove biscuits from their liners and cut them in half. Spoon strawberries on top of biscuit with some juice as well as a good spoonful of whipped cream! Serve immediately.
Ingredients
- Almond Flour
1 cup
- Coarse Kosher Salt by Morton
¼ tsp
- Butter
2 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
- Raw Egg, White
4 large
- The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
- Strawberries
2 cup, sliced
- The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
- Water
1 teaspoon
- Vanilla Extract
1 teaspoon
- Heavy Cream
½ cup
- The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon