Keto Strawberry Shortcake
Servings 1 Shortcake
Calories 261kcal
Ingredients
Cake:
- 3 tablespoons Almond Flour (note 1)
- 1 tablespoon Whey protein isolate or psyllium husk, see note below (note 2 +3)
- 1/2 Teaspoon Baking Powder
- pinch Teaspoon Kosher Salt
- 1 1/2 Tablespoons Granular Swerve or Lakanto (note 4)
- 1 Egg
- 1/4 Teaspoon Vanilla Extract
Strawberries + Whipped Cream:
- 1/2 cup strawberries
- 1 teaspoon Granular Swerve or Lakanto
- 2 tablespoons whipped cream
Instructions
- Strawberries. Toss strawberries (1/2 cup) and erythrtiol (1 teaspoon) together in a small bowl and place them in the fridge. Ideally, this would be done an hour before, but can be done while you make the cake.
- Mix + microwave. Combine the dry ingredients in a large, microwave-safe mug. Add egg and vanilla extract, and combine with a rubber spatula. Microwave on high for 90 seconds. Remove and allow the cake to cool for a minute or so before attempting to remove.
- Assemble + enjoy. Slice the cooked cake in half. Cover 1 sliced half with whipped cream and sliced strawberries. Place second half on top and enjoy!
Notes
- Fine-grain almond flour such as Bob's Red Mill or Costco brand have a texture most similar to wheat flour, and are highly recommended!
- Whey protein powder adds fluff to the cake. Whey protein is the only type that will add fluff, pea and casein protein powders are not substitutes here.
- Protein powder substitute - The only sub here is NOW psyllium husk or ground flaxseed. If using one of these instead, add 1 tablespoon of almond milk. NOTE: I much prefer the taste of protein powder, as it creates a more cake-like texture.
- Lakanto or Swerve were used to test this recipe. If using Allulose, or a different brand of erythritol, they're 70% as sweet, so you'll want to increase the amount added.
Nutrition
Calories: 261kcal | Total Carbohydrates: 13g | Protein: 17g | Fat: 17g | Sodium: 110mg | Fiber: 4g | Sugar: 5g | Net Carbs: 6g | Sugar Alcohol: 3g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com