LOW CARB STRAWBERRY SHORTCAKE DESSERT (ALMOND FLOUR)

This delicious Low Carb Strawberry Shortcake Dessert has a base of moist gluten-free and dairy-free almond flour cake to support the stars of fresh ripe strawberries and sweetened whipped cream.
LOW CARB STRAWBERRY SHORTCAKE DESSERT (ALMOND FLOUR)

INGREDIENTS:
ALMOND FLOUR CAKE:

  • 3 cups almond flour
  • 1/2 cup Sukrin: 1 (or Swerve)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 3/4 cup coconut milk (full fat from a can)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon stevia glycerite (or stevia drops)

TOPPING
STRAWBERRIES:

  • 12 ounces strawberries, Diced
  • 2 tbsp Sukrin Icing Sugar (o Swerve Confectioners)

WHIPPED CREAM:

  • 1 cups heavy cream***
  • 2 tablespoons Sukrin Icing Sugar (or Swerve Confectioners)
  • 1/4 teaspoon vanilla
LOW CARB STRAWBERRY SHORTCAKE DESSERT (ALMOND FLOUR)


INSTRUCTIONS:

  1. Preheat oven to 350 degrees and position the rack to the middle. Spray a small rimmed sheet pan (jelly roll pan) with baking spray and then line the bottom with parchment paper. The baking spray keeps the parchment in place. My quarter sheet pan measures 12 x 8 1/2 inches at the base of the pan and 13 x 9 1/2 inches at the top (around the rim).
  2. Measure the dry ingredients for the cake into a medium bowl and stir to mix thoroughly. Then, add the eggs, coconut milk, lemon juice, vanilla and stevia glycerite to the bowl and mix with a hand mixture until ingredients are incorporated.
  3. Pour the batter into the parchment lined baking sheet and gently spread it to the edges of the pan. Place the cake into the oven and turn it up to 400 for 5 minutes. Then turn it back down to 350 for about 20 minutes more until fully cooked and lightly browned on top.
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You can find complete recipes click here

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