8
20 min
20 min
40 min
🍽️ Servings
⏱️ Prep
🔥 Cook
⌛ Total
Ingredients
Shortcake Biscuits:
2 cups almond flour
1/4 cup coconut flour
1/4 cup granulated erythritol or allulose
1 tbsp baking powder
1/4 tsp salt
2 large eggs
1/3 cup heavy cream (or unsweetened almond milk for lighter version)
1/4 cup melted butter or coconut oil
1 tsp vanilla extract
Strawberry Layer:
1 1/2 cups fresh strawberries, sliced
2 tbsp powdered erythritol (or to taste)
Whipped Cream Topping:
3/4 cup heavy cream (or coconut cream)
2 tbsp powdered erythritol
1/2 tsp vanilla extract
Directions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate bowl, beat eggs, cream, melted butter, and vanilla.
Combine wet and dry ingredients to form a soft dough.
Divide into 8 mounds on the baking sheet and shape slightly.
Bake for 18–20 minutes or until golden. Let cool.
Meanwhile, mix sliced strawberries with sweetener and let macerate.
Whip cream with erythritol and vanilla until stiff peaks form.
Slice shortcakes in half, layer with strawberries and cream, and top with the other half.
Nutrition
(per serving)
270
9
6
24
🔥 Calories (kcal)
🍞 Carbs (g)
💪 Protein (g)
🥑 Fat (g)
Tips
Use allulose or stevia for gentler impact on blood glucose.
Substitute almond milk to lower calories and fat.
Use coconut cream for a dairy-free alternative.
Portion control: Serve with extra berries for fiber without extra carbs.
