Strawberry Shortcake (Keto)

Name: Strawberry Shortcake (Keto)
Yield: 8 servings
Ingredients: 2-3 Cup Fresh Strawberries - Diced; 1/4 Cup Monk Fruit Sweetener; 3 Cup Almond Flour; 1 1/4 Tsp Baking Powder; 2 Tsp Monk Fruit Sweetener; 1 Pinch Salt; 2 Large Egg; 1 Tbsp Vanilla; 1/4 Cup Heavy Cream - Whipped

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Desserts Keto

This delectable Keto Strawberry Shortcake features juicy strawberries and a light almond flour base, topped with rich whipped cream for a guilt-free dessert delight.

Ingredients

2-3 Cup Fresh Strawberries - Diced
1/4 Cup Monk Fruit Sweetener
3 Cups Almond Flour
1 1/4 Tsp Baking Powder
2 Tsp Monk Fruit Sweetener
1 Pinch Salt
2 Large Egg
1 Tbsp Vanilla
1/4 Cup Heavy Cream - Whipped

Directions

Dice the strawberries and place them in a bowl.
Stir in the monk fruit sweetener.
Cover and refrigerate overnight (or at least a few hours) to allow the berries to become juicy.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, baking powder, monk fruit sweetener, and salt.
Add the cold cubed butter.
Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
In a separate bowl, whisk together the eggs, vanilla and heavy whipping cream.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
Scoop the dough into 8–10 mounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 18 minutes, or until lightly golden around the edges.
Let cool slightly.
Slice each shortcake in half.
Spoon the chilled strawberries over the bottom half.
Add a dollop of whipped cream (optional but highly recommended).
Place the top half of the shortcake on and serve.