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 currently have some time, I had been browsing on the internet last week. Trying to find fresh, interesting tips, inspirational dishes that We have never used before, to amaze my loved ones with. Looking for a long time but couldn’t discover too many interesting things. Right before I thought to give up on it, I ran across this yummy and simple treat by accident at Suncakemom. The dessert seemed so scrumptious on its snapshot, it called for urgent actions.

It absolutely was not so difficult to imagine the way it’s made, how it tastes and just how much my husband might enjoy it. Mind you, it is rather simple to please the guy in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyhow, I got into the website and then followed the comprehensive instuctions that have been coupled with wonderful graphics of the procedure. It just makes life much easier. I can suppose it is a slight effort to take photographs in the midst of baking in the kitchen as you usually have gross hands so that i really appreciate the time and energy she placed in to make this post .

Having said that I’m encouraged presenting my own formulas in a similar way. Many thanks for the idea.

I was fine tuning the original recipe to make it for the taste of my family. I must say it turned out a great success. They enjoyed the flavor, the thickness and loved having a sweet such as this in the middle of a busy workweek. They quite simply asked for more, more and more. So the next time I’m not going to make the same mistake. I am gonna double the volume .

There are more keto strawberry shortcake recipes at SunCakeMom

Preheat oven to 350°/ 180°C.

Separate eggs.

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.