Strawberry Shortcake

SERVINGS: 6 SLICES

A lighter take on a summer classic, this shortcake recipe layers almond flour biscuits, juicy strawberries, and sugar-free whipped cream.

Ingredients:

Shortcakes

1 cup almond flour
1 tbsp coconut flour
1 tsp baking powder
1/4 tsp salt
1 egg
2 tbsp butter, melted
2 tbsp unsweetened almond milk
1 tbsp monk fruit sweetener
1/2 tsp vanilla extract

Strawberry Layer

1 cup sliced strawberries
1 tsp monk fruit sweetener
1 tsp lemon juice

Whipped Cream

1/2 cup heavy whipping cream
1 tbsp powdered monk fruit sweetener
1/4 tsp vanilla extract

Instructions

1. Mix and Bake: Mix shortcake ingredients and bake in greased muffin tin at 350°F for 15-18 min.
2. Macerate: Macerate strawberries with sweetener + lemon juice.
3. Finish: Whip cream. Slice shortcake, layer with berries + cream.

NUTRITION Per Serving % of Daily Value

Calories 215 —
Total Fat 19.2g —
Saturated Fat 8.3g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 5.6g —
Trans Fat 0g —
Cholesterol 72mg —
Sodium 115mg ~5%
Total Carbohydrates 6.5g —
Dietary Fiber 2.1g —
Total Sugars 2.5g —
Protein 2.6g —
Vitamin A 140mcg ~15%
Vitamin C 18mg ~20%
Vitamin D 0.2mcg ~1%
Potassium 140mg ~3%
Calcium 65mg ~5%
Iron 0.7mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here