Description
A delicious and healthy keto-friendly strawberry shortcake made with almond flour and topped with fresh strawberries and whipped cream.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup sweetener of choice (like erythritol)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour and sweetener.
- Add the melted butter to the dry ingredients and mix until a dough forms.
- Press the dough into a greased 9-inch round cake pan evenly.
- Bake in the preheated oven for about 20 minutes or until golden brown.
- While the cake is cooling, prepare the strawberries by slicing them and mixing with a little sweetener, if desired.
- Whip heavy cream until soft peaks form; add sweetener to taste.
- Once the cake has cooled completely, layer the strawberries on top of the cake.
- Spread the whipped cream over the strawberries.
- Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the butter is unsalted for best flavor.
- Customize the sweetener to your taste preference.
- This shortcake can be stored in the refrigerator for a couple of days.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Keto, Strawberry Shortcake, Low Carb, Healthy Dessert, Keto Recipes, Gluten Free, Sugar Free, Baking, Dessert Goals, Keto Friendly