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Filtering by Category: dessert

Keto Strawberry Shortcake

Patricia Reitz

Keto Strawberry Shortcake - ButterYum. how to make low carb shortcake. keto shortcake recipe. low carb strawberry shortcake recipe. keto biscuit recipe. low carb sweet biscuits.

Get your skinny on with my low-carb, gluten-free, keto-friendly version of the summertime classic, Strawberry Shortcake. Each serving contains only 7 carbs!

Start by combining sifted almond flour, granular erythritol, baking powder, and salt.

In a separate bowl, whisk together the egg, sour cream, melted butter, vanilla, and liquid stevia.

Pour the wet mixture into the dry.

And combine well.

Divide batter into 6 portions, which happens to work out perfectly if you use a #24 scoop.


If you don’t have a #24 scoop, try form the batter into neat round mounds as shown.

Bake in preheated oven for about 13 minutes or until golden brown. Remove from oven and cool completely before using. This is a good time to prepare the strawberries and make the whipped cream.


Make the whipped cream by whipping together the heavy cream, vanilla, and liquid stevia. Chill until needed.


Carefully cut the completely cooled biscuits in half. The biscuits are fragile so the easiest way to do this is to use a small serrated utility knife.


Assemble each portion with 1/2 cup of whipped cream and 1/3 cup chopped strawberries.



Items used to make this recipe:

Keto Strawberry Shortcakes

makes 6 servings

Printable Recipe


For the biscuits:

  • 3/4 cup finely ground almond flour, sifted

  • 1 tablespoon granular erythritol

  • 1 teaspoon baking powder

  • 1/8 teaspoon fine salt

  • 1 large egg

  • 2 tablespoons sour cream

  • 1 tablespoon melted butter

  • 1/2 teaspoon pure vanilla extract

  • 5 drops liquid stevia

For the strawerries:

  • 2 cups chopped strawberries

  • liquid stevia to taste (or other Keto-friendly sweetener)

For the whipped cream:

  • 1 1/2 cups heavy whipping cream

  • 3/4 teaspoon pure vanilla extract

  • 15 drops liquid stevia


For the biscuits:

  1. Preheat oven to 375F with rack in center position and line a quarter sheet pan with a silicone liner.

  2. In a medium mixing bowl, whisk together the almond flour, granular erythritol, baking powder, and salt; set aside.

  3. In a small mixing bowl, whisk together the egg, sour cream, melted butter, vanilla, and liquid stevia; add to the reserved dry mixture and stir until well combined.

  4. Use a #24 scoop to portion 6 equally sized mounds of batter onto the silicone lined sheet pan.

  5. Bake biscuits for 10-13 minute or until golden brown; remove from oven and allow to cool completely on sheet pan (about 20 minutes).

For the strawberries:

  1. Trim and shop strawberries; sweetened to taste and set aside until needed.

For the whipped cream:

  1. Whip cream, vanilla, and liquid stevia in a mixing bowl using a hand mixer on medium-high speed until stiff peaks form.

Shortcake recipe inspired by the Southern Keto Cookbook by Natasha Newton

Each serving contains 283 calories, 2g protein, 25g fat, 8g carbs, 1g fiber (7g net carbs).

Keto Cannoli Cups

Patricia Reitz

how to make keto cannoli dessert. keto cannoli filling. keto cannoli recipe. keto dessert with mascarpone cheese. keto valentine’s day dessert recipe. keto valentine dessert ideas. keto friendly valentine dessert.

Whether you’re eating Keto or not, these cannoli cups are delicately delicious… and who doesn’t love getting their own individual dessert? Not eating Keto? Just omit the erythritol and sweeten to taste with confectioner’s sugar.

Items used to make this recipe:

Keto Cannoli Cups

makes 4 servings


  • 8 ounces whole milk ricotta cheese, room temperature

  • 4 ounces mascarpone cheese, room temperature (or cream cheese)

  • 1/2 cup swerve confectioners (erythritol)

  • 1/2 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 60 mini stevia-sweetened premium dark chocolate chips, divided (I use Lily’s)


  1. In a medium mixing bowl, whip together the ricotta cheese, mascarpone cheese, powdered swerve, vanilla, and cinnamon until smooth; stir in 40 of the chocolate chips.

  2. Divide the mixture evenly among four 4-ounce ramekins and decorate the top of each with 5 chips; chill well before serving.

Macros: 235 calories, 5g protein, 20g fat, 4g carbs, 1g fiber, total 3 net carbs.