Keto Strawberry Shortcake
I like to make everyday a little special. It doesn’t have to cost money or be a big event to be special. It is sometimes as simple as spending an hour fishing with my boys, hiking in the woods for “dinosaur bones” or celebrating National food holidays! My boys LOVE strawberries and since June 14th is National Strawberry Shortcake Day I thought celebrating with this for breakfast would be fun!
I also made Strawberry Shortcake with my biscuits that everyone loves (which you can find HERE) . It is delicious! But the thing that I LOVE about using my angel food cake for making Strawberry Shortcake is that there are no nut flours used so it keeps the total carbs very low.
To make the Shortcake, I used a stand mixer! I adore my stand mixer and it was my favorite foodie gift!
Find my FAVORITE stand mixer HERE (makes a GREAT gift!)
Keto Strawberry Shortcake
ANGEL FOOD CAKE:
- 12 large egg whites
- 2 teaspoon cream of tartar
- 1 pinch Redmond Real Salt
- 1 cup strawberry or vanilla EGG WHITE powder
- 1 cup Natural Sweetener or powdered erythritol
- 1 tsp strawberry extract or other extract
- 1 cup sliced strawberries
- 1 8 ounce package cream cheese, softened (or Kite Hill cream cheese if dairy free)
- 1/4 cup Natural Sweetener or equivalent powdered sweetener (or more to desired sweetness)
- Sliced Strawberries
- Whipped Cream sweetened with a touch of Swerve confectioners (or dairy free whipped cream)
- Preheat oven to 350 degrees F (175 degrees C). Sift egg white protein and confectioners Swerve together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for “healthified” creme brule, “healthified” coconut custard, OR “healthified” ice cream). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won’t fall out). Add your favorite extract flavor. Quickly stir in the egg white protein mixture. Pour into a greased 9 by 9 inch square baking dish. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool completely before slicing.
- To make the cheesecake sauce, place the strawberries, cream cheese and sweetener into a food processor or blender and puree until smooth. Taste and adjust sweetness to your liking.
- Place the heavy cream into a whipped cream canister (I love THIS one), add a tablespoon or two of Swerve confectioners (or a teaspoon of stevia glycerite). Close and shake the canister. (or you can whip the heavy cream with sweetener until peaks form).
- To assemble, slice the angel food cake into 3 inch by 1 by 1 inch slices. Place 2 pieces into a serving bowl, top with a few tablespoons of cheesecake sauce. Top with sliced strawberries and whipped cream.
TESTIMONY OF THE DAY
“Hi Maria! These photos were taken 3 years apart. The one on right was taken yesterday at a wedding. 15 months on keto, look good and feel great! Thank you Maria and Craig Emmerich we couldn’t of done it without your help!” – Rhonda
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