Can She Cook It? – Keto Friendly Strawberry Shortcake

As you know I am living a Keto lifestyle. I love finding new recipes, it’s always fun! It’s a little challenging for me though because my boyfriend has a nut allergy so automatically anything with almond flour is out. It’s been tough! I found this nut-free, keto friendly strawberry shortcake and it turned out amazing!

Try a Keto lifestyle with me… more info HERE

Read the full recipe here

Shortcakes 1 1/2 cup coconut flour

1 1/2 cup of sugar substitute

2 tsp baking powder

1/2 tsp of salt

8 eggs

8 ounces cream cheese (room temperature)

1/2 cup softened butter

1/2 cup of sour cream

1 tsp of vanilla

Allow your eggs, cream cheese, butter to come to room temperature.

Pre-heat your oven to 350 degrees.

Grease a 12 cavity muffin pan generously with butter.

In a medium-sized bowl combine your coconut flour, baking powder, sea salt. Set aside.

In a large bowl using a handheld electric mixer or a stand up mixer beat together the room temperature butter, cream cheese, sugar substitute, vanilla extract until light and fluffy.

To this butter and cream cheese mixture add the 8 eggs one at a time. Making sure to scrape the bowl several times. **Note that due to a large number of eggs the mixture will not fully combine, but it will come together perfectly after mixing dry & wet ingredients together.***

To the wet ingredients slowly add all the dry ingredients on a low mixing setting. Making sure to scrape the bowl a couple of times.

Once the two mixtures are fully combined stop using the electric mixture and fold in the 1/2 cup of sour cream gently. Making sure the sour cream gets fully incorporated into the batter but be careful to not over mix .

Overfill the muffin pan just slightly. The thick batter will not cause the muffins to spread.

Bake the muffins for 25-30 minutes until lightly brown on the top and when an inserted toothpick comes out clean.

Allow your cupcakes to cool in the pan for about 10 minutes before unmolding. Once your cupcakes are unmolded allow them to cool on a baking rake for 20 minutes.

Strawberry Topping 2 pints of fresh strawberries sliced

3 tablespoons of sugar substitute

1 teaspoon of lemon juice

¼ teaspoon of sea salt

Wash, hull, and slice thinly your fresh strawberries.

In a large bowl mix your sliced strawberries with lemon juice, sugar-substitute, salt.

Allow the strawberries to sit at room temperature to macerate for 15-30 minutes. This will cause the berries to produce their own sauce.

Whipped Cream Topping 2 cups of heavy cream

2 tablespoons of full-fat cream cheese (room temperature)

3 tablespoons of sugar substitute

In a large glass or metal mixing bowl that has been chilled in the refrigerator beat with an electric mixer at the highest setting 1/2 cup of the 2 cups of heavy cream with the two tablespoons of room temperature cream cheese.

Add the remainder of the heavy cream ( 1 1/2 cups) the sugar substitute, and vanilla extract.

Beat on high with electric mixer until soft peak forms and hold their shape.

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