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
Calories: 219.2 | Fat: 21g | Protein: 5.5g | Carbohydrates: 5.3g | Fiber: 1.9g | P:E Ratio: 0.2