Low Carb Strawberry Shortcake
Low Carb Strawberry Shortcake
Ingredients
BISCUITS:
- 1 cup almond flour
- 1/4 teaspoon Redmond Real salt
- 1 teaspoon baking powder
- 4 large egg whites
- 2 tablespoons unsalted butter chilled and cut into small squares
- 4 tablespoons Natural Sweetener
- 1 teaspoon stevia glycerite optional
TOPPING:
- 1 cup heavy cream
- 2-4 tablespoons Natural Sweetener or a drop of stevia glycerite to taste
- 1 cup fresh strawberries sliced
Instructions
- Preheat oven to 400 degrees F. Grease a cookie sheet or muffin pan with coconut oil spray.
- Whip egg whites until very fluffy.
- In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn’t chilled, the biscuits don’t turn out). Gently fold in the dry mixture into the whites. Add in the sweetener. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes. Let cool for 15 minutes.
- Whip cream cream until peaks form (or use coconut cream). Add in the sweetener until desired sweetness. Clean and slice strawberries. Dollop a few tablespoons of cream and berries on top of each biscuit and enjoy!
Nutrition
Testimony of the Day
“Before working with Maria, I had struggled most of my adult life with my weight. I had tried other plans, and they would work for a time and then once I went on my own, I fell back into the old patterns and the weight came back. In December 2012, I weighed 212lbs. I had been pushed into finding an alternative way to better eating because of some health related issues in my family. My dad is diabetic and has had a couple of heart attacks. He’s been told that there’s nothing that they can do to repair his arteries. Of course, this gets me paying attention as I don’t want to head down that same path.
Maria was non-judgemental during this process. She was always providing me excellent resources to allow me to take this journey on my own once I got properly set up. When I was struggling she had tips for me. The videos that she’s created or the ones that she recommends were always timely and helpful. I have lost 35 lbs since working with Maria – and just 7 away from my original goal. I’ve chosen to take the longer path to success because I want to make sure that this weight stays off – for good. Eating food that tastes amazing has been the key to my success in being able to do this on my own. I’m a fussy eater, but also one who’s grown up in a practical environment. The menus that Maria has created are based on food that I grew up on – not high end fancy dishes that I don’t know how to pronounce. I have to say that that has made a huge difference for me – eating foods that I would have ate – just differently so that they’re healthy for me and keep me satiated. Maria has given me the tools and resources to be able to modify my own recipes in a ‘healthified’ way. Since losing weight, I am now able to fit into cute show clothes again, and I’m sure that I’m also much lighter for my horse’s sake :-)” –Janice
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Maria, this looks delicious! Why do you put protein powder in the dough? Is it for textural purposes or nutritional purposes? Beautiful pictures, also!
Thank you! It is both. It provides a binding that the gluten in bread normally does. 🙂
Thanks a lot for this interesting post!
I replaced regular flour with riceflour, but after reading your article about inflammation a while ago I never use it. Now it’s almond- and coconut flour, and also hazelnut or sunflower seeds.
Thank you!
For your healthified bisquick–I assume I can just use that in place of regular boxed bisquick with a one to one ratio? Like if a recipe calls for one cup of bisquick, then use one cup of your healthified version? Also, can I use trivia instead of swerve? How long do you think it would last in the freezer?
Oh my goodness!!! This has always been my favorite dessert…thanks SO much for posting it 🙂 Great news about the discount too! I’ve been buying from you store like crazy lately 🙂
When using the “Bisquick” recipe, what are the measurements to use it in a recipe, such as what amount of liquid and what kind to add (ratio?). Thanks!
It is the same as regular Bisquick. 🙂
Hmmm, I tried the promo code and it is not working 🙁
Sorry, they just notified me that it will be working later today. 🙂
I try and teach my patients to think of food as an either/or equation, meaning it’s either healthy or it isn’t. Once you enter into thinking that some foods are better toxins than others, your day can get really confusing 🙂
is sodium citrate and disodium phosphate bad..it’s in my half n half?
I would avoid it. Try to find a brand without it. Maybe a heavy cream with added water if you can’t find one without? Good Luck.
maria can i use coconut flour in place of proetin powder?
Nope, sorry. The coconut flour won’t sub for protein powder. 🙂
Maria, I just received your new book, “The Art of Eating Healthy, Kids” and it is just beautiful! I cannot wait to start making the recipes and I agree with all the others that say that these recipes are perfect for adults, as well. I am so grateful that I learned about you through Dr. Davis’ Wheat Belly Blog. Thank you for all you do. You make a difference!
Awe, you totally made my day! Thank you! 🙂
Do I have to use the stevia glycerite? I don’t have any of that on hand at the moment and I was anticipating making this recipe tonight :/
I find that the sweetness is more balance with a combination of sweeteners. But if you don’t have it, just add an extra tablespoon of Swerve. 🙂
eeek! I’m just about to make the shortbread and well, I don’t have stevia glycerite. I don’t like the taste of the other liquid stevia I have, and I have Xylitol… what would you suggest? I’m going to just give 1/2 c. xylitol a go… might not be sweet enough but I’m afraid of adding a whole cup. Might make the whipped cream sweeter if it is necessary. eeek! 🙂 (seriously, what would you suggest for the shortbread? I am looking into getting stevia glycerite, there doesn’t seem to be any sellers of it in Oz.)
Yes, xylitol will work as a substitute and a 1/2 cup should be about right. 🙂
It was! even 1/3 cup would have been enough I think. I am still having problems with my egg whites falling when I fold in pretty much anything into them, although, the shortcakes baked in muffin tins did rise and OHMYGOODNESS they were DELICIOUS!!! The texture was still very fluffy. They were fragile and light (reminiscent of friands actually). I did watch your bread video, so I know how, I’m just not very good at it yet!!
There is a trick to it but once you get the hang of it, they are great! 🙂
Hi Maria,
I wanted to use your healthified Bisquick to make the biscuits for strawberry shortcake.
How would your recipe go then? Or is this even possible, as I noticed that your bisquick recipe calls for jay robb, but your strawberry shortcake recipe doesn’t?
You can do it either way, the recipes are just a little different. Above is just a from scratch shortcake recipe. You could also use my “Bisquick” recipe and make it with that. 🙂
yes, but that is my question. How would the shortcake recipe go if I made it with your Bisquick recipe?
I think it would work just fine, but the best short cake texture and flavor would be with the above recipe in my opinion. Happy baking. 🙂
lol i think you are misunderstanding me. I understand that your bisquick would work with this recipe. My question is how would you make the shortcake with bisquick. like what are the measurements ect?
Oh, ok. Sorry. I would just follow the bisquick recipe like this betty crocker one and sub my bisquick , almond milk for milk and Swerve for sugar (and of course use butter not margarine). 🙂
http://www.bettycrocker.com/recipes/classic-strawberry-shortcakes/370099a9-c927-4eae-93ba-ab66a455b996
Thanks for all that work Anon, and Maria *giggle* I have done that version this afternoon, and we’re going to have one wonderful dessert tonight! I had NEVER cooked with Bisquick ever before, so it was something totally new for me! Yum!!
Ok so I want to make this more of a savory bisquit. I want to make like the Red Lobster Cheese bisquits. Would you leave out the swerve & add shredded cheese or just leave as is & also add cheese?
Thanks Sarah 🙂
I would remove the swerve and add cheese. 🙂
Hey Maria! Love your site! I can’t stop telling people about! 🙂
I’m allergic to almonds and I’ve notice that a lot of grain free recipes include almond flour. Can I substitute walnuts for almonds? I’ve not found walnut flour but I’m thinking I can easily make some in my Vitamix.?.
Do you know if the walnut flour would be a good substitute for baked goods?
Thank you!
Thanks! That should work. There is almond meal here:
http://aff.nuts.com/SF3E
I use this shortcake recipe without sweetener as biscuits. They are awesome. I despise “cutting in” butter and cheat with my food processor. It works faster than I ever can and the butter stays cold!
Some of these comments mention using protein powder in your recipe, yet I don’t see any protein powder in it? Did you change the recipe since it was originally posted in 2012? And if so, why?
Yes, I’m wondering the same as Wren. I used to make this recipe, and I think maybe I made it with the protein powder because this new version came out different than it used to.