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Gluten Free Keto Strawberry Shortcake

This recipe is designed to teach everyone how to make gluten free keto friendly strawberry shortcake
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Servings 9 pieces

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 3/4 cup whey protein powder
  • 1 cup monkfruit sweetener, or sweetner of choice
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1/2 cup butter, melted and cooled
  • 1/2 cup sour cream, room temperature
  • 1 tsp apple cider vinegar
  • 3 large eggs, room temperature
  • 1 TBS vanilla extract
  • 1 TBS baking powder
  • 1 tsp baking soda
  • strawberries, optional
  • 1 batch my Cool Whip Substitute Recipe, optional https://janetsdeliciouslowcarbkitchen.com/how-to-make-keto-cool-whip-substitute/

Instructions

  • Preheat oven to 350 degrees. Line 8 x 8 inch cake pan with parchment paper
  • In a large mixer bowl whisk together almond flour, coconut flour, whey protein powder, monkfruit sweetener, salt, and xanthan gum until fully combined and no lumps are in the flour.
  • Add melted butter, sour cream, apple cider vinegar, eggs and vanilla extract. Beat on low 30 seconds or until fully combined
  • Srape down the sides of the bowl and push batter to the center of the bowl. Let the batter sit for 3 minutes so the coconut flour can absorb some of the moisture and the xanthan gum can become active.
  • After it has set add baking powder and baking soda. Beat on low 15 seconds or until fully distributed in the batter.
  • Scrape down the sides of the bowl and push the batter once again to the center of the bowl. Spoon batter into prepared cake pan Bake 20-30 minutes or until a tester comes out clean. CAKE WILL BE SOFT BUT TESTER SHOULD COME OUT CLEAN
  • Let cool in the pan COMPLETELY before slicing. The cake will continue to cook and firm up as it cools. It may deflate slightly as it cools
  • Once it is cooled cut the cake into the desired size of pieces and store in an airtight container at room temperature until ready to serve.
  • TO SERVE: Place desired size of cake piece onto a plate. Top with the desired amount of cool whip substitute. Sprinkle desired amount of chopped strawberries over cool whip substitute

Notes

This recipe yields about 9 pieces.
1 serving equals 1 piece of cake
1 serving contains about 4 grams of net carbs
1 piece of cake topped with 2 TBS of  my Cool Whip Substitute recipe and one medium chopped strawberry contains about 5.6 grams of net carbs