How To Make Gluten Free Keto Strawberry Shortcake
![How To Make Gluten Free Keto Strawberry Shortcake](https://janetsdeliciouslowcarbkitchen.com/wp-content/uploads/2020/03/Untitled-design-95.png)
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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
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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
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Keto Cool Whip Substitute
This recipe is designed to teach everyone how to make keto friendly "Cool Whip"
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Servings: 2 cups
Ingredients
- 4 oz cream cheese, softened
- 42 grams powdered allulose or powdered sweetener of choice (1/3 cup) more or less according to taste
- 1 TBS vanilla extract
- 8 oz heavy whipping cream (1 cup)
Instructions
- In a large mixer bowl combine cream cheese, powdered Swerve, and vanilla extract. Attach whisk attachment to standing mixer. Beat on high 1-2 minutes or until creamy. Set aside.
- Set up another large mixer bowl (or spoon the cream cheese mixer into a separate bowl and use the same mixing bowl used to mix the cream cheese.) Pour the heavy whipping cream into the mixing bowl. Use whisk attachment and beat on high 2-3 minutes or until soft peaks form. DO NOT OVER BEAT. The peaks should be soft not stiff
- Add cream cheese mixture and beat on high another 1-2 minutes of until the peaks can hold their own shape. DO NOT OVER BEAT. The mixture should be firm enough to stick to a spoon without sliding off but still fluffy.
- Store in a mason jar or an airtight container in the refrigerator until ready to use. This will stay fluffy for days after it is made.
Notes
This recipe yields about 2 cups of Cool Whip substitute
1 serving is about 2 TBS
1 serving contains about 0.6 grams of net carbs