Low Carb Strawberry Shortcake
This guilt-free strawberry shortcake is extremely tasty, fluffy and lightweight! It is low carb and keto pleasant with solely 7.three carbs.
- half of Cup (120c) Bitter Cream
- half of Cup (118ml) Water
- half of Cup (100g) Sugar Substitute
- half of Cup (50g) Butter – Melted
- 2 Eggs
- 2 Cups (180g) Almond Flour
- 1 Tsp Baking Powder
- 1 half of Cups Halved Strawberries
- Tsp Vanilla
- 2 Cups (Approx 500ml) Heavy Cream
- half of Cup (100g) Sugar Subtitute
- Tbsp Vanilla
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- In a mixing bowl, whisk collectively your moist cake substances. Stir in your almond flour and baking powder.
- Pour half the cake batter right into a 9-inch cake pan lined with parchment paper or greased. Pour the opposite half in a separate 9-inch cake pan (or prepare dinner afterwards when you solely have 1 pan)
- Bake at 350 for approx 25 minutes.
- Let the desserts cool when you whip up your heavy cream, sugar substitute and vanilla. Whip to stiff peaks.
- Place one cake on a plate. Cowl the highest of the cake with whipped cream. Then add a layer of strawberries.
- Place the second cake on high and repeat – cowl with whipped cream after which extra strawberries.
- Chill within the fridge till able to serve.
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