Recipe :Keto Strawberry Shortcake
Ingredients:
For the biscuit base:
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons granulated sweetener (such as erythritol or stevia)
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
For the strawberry filling and topping:
- 1 cup fresh strawberries, sliced
- 1 tablespoon granulated sweetener
- Whipped cream (optional)
Servings: 2
Calorie Count: Approximately 450 calories per serving
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, and salt. Mix well.
3. Add the melted butter, egg, and vanilla extract to the dry ingredients. Stir until a dough forms.
4. Divide the dough into two equal portions and shape each into a round biscuit shape, approximately 1/2 inch thick.
5. Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for about 12-15 minutes, or until golden brown and firm to the touch.
6. While the biscuits are baking, prepare the strawberry filling. In a separate bowl, combine the sliced strawberries and sweetener. Stir gently and let it sit for a few minutes to release some juices.
7. Once the biscuits are done, remove them from the oven and let them cool slightly.
8. To assemble the shortcake, slice each biscuit in half horizontally. Place the bottom half on a plate, spoon some strawberry filling on top, and add a dollop of whipped cream if desired. Place the top half of the biscuit over the filling.
9. Garnish with additional sliced strawberries and whipped cream, if desired.
10. Serve immediately and enjoy your delicious Keto Strawberry Shortcake!
Note: The calorie count may vary depending on the specific brands and types of ingredients used. It's always a good idea to check the packaging or use a nutrition calculator for more accurate results.
FAQs
Q1: Can I substitute almond flour with another type of flour?
A1: Almond flour is commonly used in keto baking due to its low carbohydrate content. However, if you have allergies or prefer a different flour, you can try using coconut flour instead. Keep in mind that coconut flour absorbs more liquid, so you may need to adjust the amount accordingly and add additional moisture to the dough.
Q2: Can I use frozen strawberries instead of fresh ones?
A2: While fresh strawberries are ideal for this recipe, you can use frozen strawberries as a substitute if needed. Thaw the strawberries before using them and make sure to drain any excess liquid to prevent the shortcake from becoming too soggy.
Q3: How can I store leftover Keto Strawberry Shortcake?
A3: If you have any leftovers, you can store the assembled shortcakes in an airtight container in the refrigerator for 1-2 days. However, it's best to store the biscuit base separately from the strawberry filling and whipped cream, as the moisture from the strawberries and cream can make the biscuits soft. Assemble the shortcakes just before serving to maintain their texture.
I hope these answers help! Enjoy your Keto Strawberry Shortcake!
0 Comments