In a large bowl, combine the strawberries with 1/2 cup of the sugar substitute. Smash several strawberries against the bowl to aid the strawberries in beginning to produce …
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1 pint strawberries sliced 1/2 cup confectioner's sugar substitute Shortcake 2 tablespoons butter melted 2 cups CarbQuik 1/4 cup butter cold, cubed 1/2 cup confectioner's …
This easy Strawberry Shortcake recipe is not only low carb but also dairy free and delicious. This easy keto recipe comes together in minutes combining these three components: vanilla pound cake, strawberries, and whipped cream. The traditional version of Strawberry shortcake can take a long time to cook the pound cakes and use an oven.
For the strawberries, hull them and remove the stems. Then slice the strawberries to about ½" thick. To put the shortcake together, place a dollop or two of the whipped topping on the bottom portion of the biscuit then place a layer of strawberries on top. Place the top of the biscuit on top and continue layering as desired before serving.
The low carb shortcake portion can be frozen for 1-2 months. Just don’t make the whipped cream or assemble the strawberry layers until you’re ready to serve. These are best fresh. And, since it only takes a couple of minutes to make this, making it fresh is easy even when you’re short on time.
Make keto shortcake. Add almond flour, coconut flour, erythritol, baking powder, sea salt, and egg to the jar. Stir until combined. Smooth the top with the back of a spoon. Cook. You can use the microwave for 90 seconds, or heat in the oven if you’re using an oven-safe vessel. Cut into cubes.