contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

fullsizeoutput_3592.jpeg

Blog

Filtering by Tag: biscuits

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.

DSC_7818.JPG

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.

DSC_7820.JPG

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

fullsizeoutput_36bb.jpeg

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.

fullsizeoutput_36bd.jpeg

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

fullsizeoutput_3892.jpeg

Enjoy!

Items used to make this recipe:


Keto Strawberry Shortcakes

makes 6 servings

Printable Recipe

Ingredients

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

Directions

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 Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

Patricia Reitz

Always on the lookout for low-carb recipes, I stumbled upon an interesting version for the ever popular Cheddar Bay Biscuits, a national restaurant chain favorite.  I made the recipe as written and I have to say, they weren’t that great - not enough cheese, not enough garlic, and basically, not enough flavor!  So I tweaked, and tweaked, until I came up with this version which is full of cheesy-garlicky flavor.  And check out these nutritional stats: each of my biscuits contain 9 whole grams of protein and only 2 net carbs!  Compare that to the traditional version which contain only 3 grams of protein and a whopping 16 carbs.  Is my version exactly like the original?  Obviously not (although my husband says he likes mine better!), but this healthier version is surprisingly similar.  If you're looking for a low-carb, keto, or gluten-free version to try, I think you'll be very pleased with this recipe. 

Note: because my biscuits contain no gluten, they bake up a little flatter than the original, but baking them in a commercial quality pan like this one will produce fluffier biscuits.

DSC_2683.JPG

The ingredients (clockwise from the top) - sour cream, an egg, almond flour (aka almond meal), sharp cheddar cheese, baking powder, salt, garlic powder (or granulated garlic), dried parsley, and melted butter.

DSC_2686.JPG

Start by whisking the almond flour, baking powder, salt, garlic powder, and parsley together.  The almond flour has a tendency to clump so use that whisk to break the clumps up.

That was easy.

Next toss the cheddar cheese into the almond flour mixture - this will keep all the bits of cheddar cheese separate when we add the wet ingredients. 

Here's a thought, I bet these would be good made with pepper jack cheese!  I'll have to give that a try.

DSC_2715 (2).JPG

Switch to a spatula and stir in the sour cream, egg, and melted butter.  

DSC_2716.JPG

I don't know.... this is such a complicated recipe... JOKING!

DSC_2719.JPG

Divide the batter into 6 equal portions (about 3 tablespoons each) and space evenly on a silicone-lined half sheet pan (silpat is my favorite liner, but this less expensive amazon option works well too).

DSC_2718.JPG

This recipe will make exactly 6 biscuits if you portion the batter with a #20 scoop (and it's a great size for dishing ice cream too!).  By the way, did you know the sweeper arm of most portion scoops will have a number which indicates the size of the scoop?  The #20 here means this scoop will measure 20 portions per quart.  Likewise, a #30 will portion 30 scoops per quart, and so on.  Who says food blogs aren't educational?

Ok, back to the biscuits… bake for 10-13 minutes or until golden brown all over.  The cheese will be as hot as lava so allow the biscuits to cool for a couple of minutes before serving. 

Keto Cheddar Bay Biscuit recipe. how to make keto biscuits. gluten free biscuits. gluten free biscuit recipe. low carb biscuits. low carb biscuit recipe.

Oh my... I wish you could smell my kitchen right now! 

DSC_2741 (2).JPG

Enjoy these biscuits while they're warm and the cheese is all melty.  That’s all there is to it.

Alright, I can’t stand it… I'm totally dying here so I gotta go… Come to Mamma!!

DSC_2749 (2).JPG

Mmmmmmm...  I really, really, really, really, hope you'll give this recipe a try.  Oh, and don’t miss more of my keto recipes - you can find links to them in my sidebar over there on the right. Happy Baking!

Items used to make this recipe:


Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

makes 6 biscuits

Ingredients

  • 3/4 cup finely ground almond flour, sifted

  • 1 tablespoon dried parsley flakes

  • 1 1/2 teaspoon baking powder (see notes below to be sure your baking powder is still active)

  • 1/2 teaspoon garlic powder (or granulated garlic)

  • 1/2 teaspoon fine salt

  • 3 ounces sharp cheddar cheese, shredded

  • 1/4 cup sour cream

  • 1 large egg

  • 2 tablespoons unsalted butter, melted

Directions

  1. Preheat oven to 400F and place rack in center position.

  2. In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.

  3. Add shredded cheese and toss well to coat.

  4. Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.

  5. Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.

  6. Bake for 10-13 minutes or until golden brown all over.

  7. Allow to cool for a few minutes before serving - these are best served warm.

Note: 

  • This recipe doubles well (and all 12 can be placed on the same sheet pan).  

  • Be sure your baking powder is active by testing its effectiveness. To do this, stir 1/4 teaspoon baking powder into 1/4 cup hot tap water. If the baking powder fizzes, good. If not, discard and replace with a fresh container.

Keto stats for each biscuit:  9 grams protein, 4 grams carbs, 2 grams fiber.