Strawberry Shortcake

 

Sugar-Free Strawberry Shortcake

Ingredients:

For the shortcakes:

2 cups almond flour (or a mix of almond and coconut flour)

1 tsp baking powder

¼ tsp salt

3 tbsp butter (cold, cubed)

1 tsp vanilla extract

2 tbsp sugar-free sweetener (like allulose, erythritol, or monk fruit)

1 egg

¼ cup heavy cream (or unsweetened almond milk)

For the strawberries:

1 ½ cups fresh strawberries, sliced

1 tbsp sugar-free sweetener (optional)

1 tsp lemon juice

For the whipped cream:

1 cup heavy whipping cream (or coconut cream for dairy-free)

1 tsp vanilla extract

1 tbsp sugar-free sweetener

Instructions:

1. Prepare the shortcakes:

Preheat oven to 350°F (175°C).

In a bowl, mix almond flour, baking powder, salt, and sweetener.

Cut in the butter until the mixture resembles coarse crumbs.

Stir in vanilla, egg, and heavy cream until just combined.

Drop spoonfuls of dough onto a parchment-lined baking sheet and shape into small biscuits.

Bake for 15-18 minutes or until golden brown. Let cool.

2. Prepare the strawberries:

Mix strawberries with lemon juice and sweetener. Let sit for 10-15 minutes to release juices.

3. Make the whipped cream:

Beat heavy cream, vanilla, and sweetener until soft peaks form.

4. Assemble the shortcakes:

Slice shortcakes in half, layer with strawberries and whipped cream, then top with the other half. Add more cream and strawberries if desired.

Would you like any adjustments? Maybe a different flour option or a dairy-free version?