Description
A delicious low carb strawberry shortcake, perfect for dessert lovers watching their carbohydrate intake.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp powdered erythritol (for whipping)
- 2 cups strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined.
- Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool completely.
- Whip heavy cream with powdered erythritol until soft peaks form.
- Slice the cooled cake, layer with whipped cream and strawberries.
- Serve immediately and enjoy!
Notes
- This recipe is gluten-free and suitable for a low-carb diet.
- Feel free to adjust the sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg