Keto Shortcake

Craving a classic dessert while staying in line with your keto lifestyle? Look no further than this delectable Keto Shortcake recipe. Indulge in the flavors of tender, biscuit-like shortcake layered with fresh, juicy berries and topped with a dollop of whipped cream—all while keeping your carbohydrate intake low. This keto-friendly twist on a beloved dessert will satisfy your sweet tooth without derailing your healthy eating goals.

Recipe: Keto Shortcake

Ingredients:

For the shortcake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol (or preferred keto-friendly sweetener)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract

For the filling:

• • 2 cups fresh mixed berries (strawberries, blueberries, raspberries, etc.)
  • Optional: additional sweetener to taste (if desired)

Whipped cream:

• • 1 cup heavy cream
  • 1-2 tablespoons powdered erythritol (or preferred keto-friendly sweetener)
  • 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix well until a thick batter forms.
4. Scoop the batter onto the prepared baking sheet, forming 6 equal-sized shortcakes. Use your hands or a spoon to shape them into round discs, about 1 inch thick.
5. Bake the shortcakes in the preheated oven for 15-18 minutes, or until golden brown and firm to the touch.
6. While the shortcakes are cooling, prepare the filling. Rinse and slice the fresh berries as needed. If desired, lightly sweeten the berries with a keto-friendly sweetener of your choice. Toss gently to combine.
7. For the whipped cream, combine the heavy cream, powdered erythritol, and vanilla extract in a mixing bowl. Using an electric mixer, beat on medium-high speed until stiff peaks form.
8. Once the shortcakes have cooled, slice them in half horizontally to create a top and bottom layer.
9. Place a spoonful of the berry filling onto the bottom half of each shortcake. Top with a generous dollop of whipped cream.
10. Gently place the top half of each shortcake over the whipped cream, pressing down slightly to secure the layers.
11. Serve the keto shortcakes immediately and enjoy the delightful combination of flavors and textures!

Nutrition Facts (6 servings):

Calories: 384 Total Fat: 36g

• • Saturated Fat: 13g Cholesterol: 152mg Sodium: 228mg Total Carbohydrate: 10g
  • Dietary Fiber: 5g
  • Total Sugars: 3g Protein: 10g