Keto Strawberry Shortcake

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 to 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.

Enjoy!

Items used to make this recipe:

(affiliate links)

• small serrated utility knife https://amzn.to/2MxCdcr

• my favorite trimming knife https://amzn.to/35V0KlA

• quarter sheet pan https://amzn.to/2KrHxvf

• silpat liner for quarter sheet pan https://amzn.to/2Wp8HKv

• #24 scoop https://amzn.to/3uBzL98

• blanched almond flour https://amzn.to/3sAW77Q

• granular erythritol https://amzn.to/2WO6Xtx

• liquid stevia https://amzn.to/2EUsuGB

• pure vanilla extract https://amzn.to/3ovS9fE
  

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Keto Strawberry Shortcakes

makes 6 servings

Printable Recipe

Ingredients

For the biscuits:

• 3/4 cup blanched 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 strawberries:

• 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).

Thai Zoodle Salad

Here’s a low-carb version of my favorite cold Thai Noodle Salad, subbing spiralized zucchini for the usual noodles. This crisp and refreshing variation is so packed full of flavor, you won’t miss the noodles at all.

Spiralize a medium zucchini. I love using my spiralizer!

Add a colorful mix of vegetables. So pretty!

Whisk together a quick Thai-inspired peanut dressing featuring freshly squeezed lime juice.

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/2W5TAp2

• mini bar whisk https://amzn.to/3gDYUrv

• lime squeezer https://amzn.to/2EzBJvX

• toasted sesame oil https://amzn.to/2K3Mni1

• garlic paste https://amzn.to/3sqrDpe

• ginger paste https://amzn.to/3gFPw6A
  

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Thai Zoodle Salad

makes 8 servings

Printable Recipe

Ingredients

• 2 cup spiralized zucchini (about 1 medium zucchini)

• 1 cup shredded carrots (or spiralized)

• 1 cup shredded green cabbage

• 1 cup shredded red cabbage

• 1 cup spiralized English cucumber

• 1/4 cup sliced scallions

• 1/4 cup chopped fresh cilantro

Dressing:

• 3 tablespoons creamy peanut butter

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons vegetable oil

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 2 teaspoons toasted sesame oil

• 1 tablespoon minced garlic (or garlic paste)

• 1 tablespoon minced ginger (or ginger paste)

Directions

1. Place the spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.

2. In a small bowl, whisk together the dressing until smooth; pour over vegetables and mix well.

3. Serve immediately.

Notes

• Heating the lime for 10-15 seconds in the microwave before squeezing will enable it to release more juice.

• The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving.

• Serve with a drizzle of Sriracha if you like some heat.