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Keto Strawberry Shortcake
Keto strawberry shortcake features a sweet, spongy base, topped with delicious layers of sweet strawberries and rich, creamy whipped cream.
Servings 2 cakes
- 2 tablespoons butter, divided, melted and slightly cooled
- 2 large eggs, divided
- 1/2 teaspoon stevia glycerite, divided (equals 2 tablespoons sugar)
- 1/4 teaspoon vanilla extract, divided
- 2 tablespoons coconut flour, divided
- 1/2 teaspoon baking powder, divided
- 1/4 cup heavy cream
- 1/4 teaspoon stevia glycerite (equals 1 tablespoon sugar)
- 1/8 teaspoon vanilla extract
Wash and dry the strawberries. Slice into thin slices. Place in a small bowl and allow to stand at room temperature while you make the cake.
For each of the two cakes, in a small microwave safe bowl (mine measures 2 inches on the bottom and 4 inches at the top), use a fork to mix together 1 tablespoon melted butter, 1 large egg, 1/4 teaspoon stevia glycerite, 1/8 teaspoon vanilla extract, 1 tablespoon coconut flour and 1/4 teaspoon baking powder, until very smooth.
Microwave each cake on high for 90 seconds, until puffed and set.
Gently, with a small knife, loosen each cake's edges and remove from the bowl onto a plate. Slice crosswise into two slices, the bottom one thicker and the top one thinner.
Place the heavy cream, 1/4 teaspoon stevia glycerite and 1/8 teaspoon vanilla extract in a mini food processor's bowl. Process on high until the cream turns into whipped cream, about 1 minute.
For each cake, top the bottom layer of cake with half of the sliced strawberries. Spoon whipped cream on top, then top with the second slice of cake. Serve immediately.
Serving: 1cake | Calories: 315kcal | Carbohydrates: 7g | Protein: 8g | Fat: 28g | Saturated Fat: 16g | Sodium: 221mg | Fiber: 3g | Sugar: 8g