Lower Carb Strawberry Shortcake

Nutrition Facts (per serving) - 1 Serving

Calories = 260

Protein = 18g

Net Carbs = 14g

Fat = 14g

Fiber = 16g

Prep Time - 20 mins

Baking Time - 20 mins

WAITING TIME = 30 MINS

Total Time - 25 MINS

YIELD - 6 servings

strawberry+shortcake.jpg

INGREDIENTS:

Shortcake

  • 1-3/4 cups Barely Barley Low Carb Flour

  • 1/4 cup vital wheat gluten

  • 1-1/2 cup strawberries

  • 1/4 cup + 4 tbsp equivalent sugar substitute (we used 1/8 cup + 1-1/2 tsp Truvia Cane Sugar Blend, but you can use any sugar substitute you want)

  • 2 teaspoons of baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1-1/2 cup heavy cream

  • 2 tablespoons water

Whipped Cream

  • 1-1/2 cup heavy cream, chilled

  • 3 tablespoons equivalent sugar substitute

  • 1-1/2 teaspoons vanilla extract

  • 1 teaspoon lemon zest

Directions:

  1. Mix strawberries with 3 tablespoons equivalent sugar and refrigerate at least 30 mins

  2. Preheat oven to 400 degrees (F).

  3. Mix together flour, baking powder, baking soda and 3 tablespoons equivalent of sugar substitute.

  4. Add heavy cream and mix until combined. Do not over-mix

  5. Pour mixture into greased 8”x8” pan

  6. Bake for 18-20 minutes

  7. While baking, Whip up the chilled heavy cream with the vanilla extract, sugar substitute, and lemon zest. Place into refrigerator once done.

  8. Take shortcake out of oven and then cut the shortcake into 6 pieces. Then cut each of those pieces in half horizontally

  9. Fill the shortcakes “sandwiches” with strawberries and the whipped cream mixture

  10. Enjoy!

Note: we adapted our recipe from the Food Network. The original recipe is located here: https://www.foodnetwork.com/recipes/strawberry-shortcake-recipe3-1938695

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