Keto Japanese Strawberry Shortcake
How to Make It
Step 1
Preheat an oven to 350 F. In the bowl, combine the almond flour, monk fruit blend, kosher salt, and baking powder with a wooden spoon or spatula.
Step 2
Melt the butter and add that to the bowl along with the eggs and vanilla. Combine it well.
Step 3
Heat the almond milk in the microwave until hot and add that to the dough mixture. I like to use hot milk because it helps keep the cake extra moist after the baking process. Mix well with a spatula.
Step 4
Grease two 6” cake pans with avocado oil. Then evenly divide the batter between the two cake pans. Bake the cakes for 10 mins then rotate them and another 12-15 minutes until golden brown on top.
Step 5
Allow the cakes to cool completely in the pans. They will be too delicate to remove before they are cooled down, so use caution.
Step 6
In the meantime, whip the heavy cream with the remaining monk fruit blend until stiff peaks form. Wash and prepare the strawberries by cutting off the leaves and slicing them in half. Once the cakes are cooled, run a knife around the outside edge of the first cake. Invert the cake onto a plate. Top the entire layer with strawberry halves turned cut side down.
Step 7
Spread the cake with a generous portion of whipped cream. The cream and strawberries will form the inside layer.
Step 8
Invert the second cake onto another plate or parchment paper and place it bottom side up on top of the cream exposing the flat base to become the top part of the cake. Spread the cake with another generous portion of whipped cream.
Step 9
Dice the last strawberry and decorate the top of the cake with it. Store the cake in the refrigerator until ready to serve.
Ingredients
- Almond flour – 3 cup
- Monk Fruit Erythritol Blend – 1 cup
- Coarse Kosher Salt – 0.25 tsp
- Baking powder – 2 teaspoon
- Butter – 0.5 cup
- Almond milk – 0.5 cup
- Vanilla extract – 2 teaspoon
- Raw egg – 2 large
- Cream Heavy Whipping – 1 cup, whipped
- Monk Fruit Erythritol Blend – 1 cup
- Strawberries, fresh – 8 large – 1 3/8″ diameter