Keto Strawberry Shortcake Recipe
A traditional cake that is ready for the new age. Keto strawberry shortcake made with almond flour will bring joy and happiness whenever it’s on the table!
As I most recently have a little time, I had been searching on the web last week. Looking to find new, stirring ideas, inspiring meals that I’ve never tried before, to delight my loved ones with. Looking for a long time but could not come across lots of interesting things. Just before I wanted to give up on it, I ran across this delicious and simple dessert by accident over Suncakemom. It looked so yummy on its photos, that called for immediate action.
It absolutely was not so difficult to imagine the way it is made, how it tastes and just how much boyfriend is going to enjoy it. Actually, it is quite easy to please the guy in terms of cakes. Anyway, I went to the webpage and simply used the step-by-step instuctions which were coupled with impressive photographs of the task. It just makes life quite easy. I could imagine that it’s a bit of a effort to take snap shots down the middle of cooking in the kitchen as you may usually have gross hands therefore i seriously appreciate the time and energy she placed in for making this blogpost and recipe easily implemented.
Having said that I am encouraged to present my own recipes similarly. Thanks for the concept.
I was tweaking the main recipe to make it for the taste of my family. I must tell you it turned out a terrific success. They prized the taste, the overall look and loved having a treat like this in the midst of a stressful workweek. They ultimately demanded lots more, many more. Thus the next occasion I’m not going to commit the same miscalculation. I’m likely to double the quantity to keep them pleased.
Thanks for SunCakeMom who made the keto Strawberry shortcake recipe a reaility
Preheat oven to 350°/ 180°C.
Beat egg whites with an electric mixer until soft peaks form then add yolk to it one by one.
Put room temperature butter, honey and the vanilla extract in a middle size mixing bowl and beat them together until butter is creamy.
Add almond flour and half of the beaten eggs to the butter mixture and mix them together.
Fold in the other half of the beaten eggs with a spatula.
Pour batter into the tray and put it in the preheated oven for 30 minutes or until toothpick comes out clean.
Put it on a cooling rack and let it cool down completely.
Whilst cake base it cooling prepare the whipped cream. Put cream, sweetener and vanilla extract in a mixing bowl and beat until cream hardens.
Wash and cut up strawberries as well.
When cake cooled down cut the top off if it’s uneven then cut it horizontally into 3 equal pieces. Shape the sides if necessary.
Divide the whipped cream and the cut strawberries into three part. Spread first part of the whipped cream onto the bottom part of the cake.
Put one third of the strawberries equally on the whipped cream.
Place next layer on and repeat the process.
Continue with the third layer as well and decorate the top with the rest of the strawberries.
Put cake in the fridge for a couple of hour before cutting up and serving it.