Low Carb Strawberry Shortcake
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Low Carb Strawberry Shortcake
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This makes 6 slices in total. Each slice comes out to be 347.13 Calories, 31.67g Fats, 4.16g Net Carbs, and 9.81g Protein.
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Ingredients
Cake Ingredients
- ⅔ cup almond flour
- ½ cup butter
- 1 protein powder unflavored, scoop
- 3 egg large
- ⅓ cup erythritol
- 1 tsp. vanilla extract
- ¼ tsp. salt
- ¼ tsp. stevia liquid form
- 2 tbsp. psyllium husk
- ½ tsp. baking powder
Filling/Topping Ingredients
- 3.5 oz. strawberries
- ¼ cup Strawberry Chia Seed Jam
- ½ cup heavy whipping cream
- erythritol and liquid stevia to sweeten
Instructions
- Bring eggs and butter to room temperature. Beat the butter until light in color, then add eggs, erythritol, and stevia and beat again until well combined.
- Sift dry ingredients over wet ingredients and mix again, then pour batter into a greasing 7 1/2" round baking dish. Smooth the batter with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown. Then, let cool and dislodge cake by going around the outside of the cake with a sharp knife.
- Once fully cooled, cut the cake into 2 layers. Slice the strawberries into thin slices and lay around the cake in a circular pattern.
- Spread 2 tbsp. Strawberry Chia Seed Jam over each layer. Then, whip the cream with sweetener of your choice and pipe the top of one layer.
- Place the layer with no whipped cream on it on top of the other layer. Then, pipe the rest of the whipped cream onto the top of the cake.
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