Sugar-Free Strawberry Shortcake (Low Carb)

Ingredients

• 1 pound fresh strawberries, hulled
• 2 tablespoons granulated monk fruit sweetener (or to taste)
• 2 teaspoons lemon juice, freshly squeezed
• 1 1/4 cups blanched almond flour
• 1 scoop (1/4 cup/30 grams) low carb vanilla protein powder or another 1/4 cup almond flour
• 1-2 tablespoons granulated monk fruit sweetener (see note)
• 1/2 teaspoon baking powder
• 1/8 teaspoon sea salt
• 1/3 cup unsalted butter, melted and cooled to just above room temperature
• 2 large eggs, room temperature
• 2 tablespoons buttermilk, or milk of choice + 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 1 tablespoon granulated monk fruit sweetener (or to taste)
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Eggs: Remove from the fridge and allow to warm up to room temperature. To speed up, place eggs in warm (not hot) water for 5 minutes. If still cool, return for another minute or two.

2. 2

   Butter: Melt in a small bowl or measuring cup in the microwave and set aside to cool.

3. 3

   Buttermilk: Remove from the fridge, pour in a small measuring cup, and let warm while preparing other ingredients.

4. 4

   Prepare Strawberry Topping: Place hulled strawberries in a large mixing bowl. Covering yourself with an apron in the event of splatters, mash strawberries with a potato masher until in small pieces. Stir in monk fruit sweetener and lemon juice. Place strawberry topping in an airtight container in the refrigerator to macerate until ready to assemble the shortcakes.

5. 5

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

6. 6

   Mix Shortcake Dry Ingredients: In another large mixing bowl, whisk together the almond flour, vanilla protein powder (or additional ¼ cup of almond flour), monk fruit sweetener, baking powder, and sea salt.

7. 7

   Mix Shortcake Wet Ingredients: In a third large mixing bowl, whisk together the eggs, buttermilk (or milk of choice and lemon juice), vanilla extract, and melted butter, adding the butter to the mixture last.

8. 8

   Combine Wet and Dry Ingredients: Promptly pour the wet ingredients into the dry ingredients and stir with a spatula until combined.

9. 9

   Scoop into Mounds: Scoop the batter onto the prepared baking sheet, forming 4-5 equal-sized mounds. Flatten each mound slightly.

10. 10

    Bake shortcakes for 15-20 minutes, or until the shortcakes are golden brown around the edges and a toothpick inserted into the center comes out clean.

11. 11

    Cool: Using a spatula, gently remove shortcakes from the baking sheet to a wire rack to cool for a minimum of 10 minutes or until completely cool.

12. 12

    Make the Whipped Cream: In a large bowl, beat the heavy whipping cream, monk fruit sweetener, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. Alternatively, beat the whipping cream with an electric whisk in a tall container until stiff. Place whipped cream in an airtight container in the refrigerator until ready to assemble the shortcakes.

13. 13

    Assemble Strawberry Shortcakes: When ready to serve, place each shortcake in a bowl or a rimmed plate. Spoon a generous amount of the macerated strawberries over the shortcake. Top with a dollop of whipped cream.

14. 14

    Serve immediately, garnished with extra sliced strawberries and a sprinkle of monk fruit sweetener if desired.

15. 15

    Store leftover strawberry shortcake components separately (prior to assembly) in an air-tight container in the refrigerator for up to 3 days. Serve cold or reheat slightly in the microwave before serving.