Low Carb Strawberry Cupcakes with Whipped Cream

Welcome, dear readers! Today, I’m sharing a recipe that holds a special place in my heart: Low Carb Strawberry Cupcakes with Whipped Cream. These delightful treats have become a cherished staple in my family, especially during those sunny spring afternoons when the garden is in full bloom and the world seems just a little bit brighter.

It all started when I was looking for a way to enjoy the luscious flavors of strawberries without all the sugar and carbs. My sister and I have a tradition of baking together on weekends, and one day, she challenged me to come up with a guilt-free dessert. I remember us laughing in the kitchen, flour dusting our noses, as we experimented with various ingredients. Finally, we crafted these scrumptious cupcakes that not only satisfy the sweet tooth but also fit perfectly into a low-carb lifestyle.

Ingredients

• Almond Flour (1 ½ cups): The backbone of our cupcakes, almond flour provides a moist, nutty base that’s perfect for low-carb baking. It’s a great alternative to traditional flour and adds a subtle richness to the cupcakes.
• Granulated Erythritol (½ cup): This natural sweetener is a fantastic low-calorie substitute for sugar. It sweetens just like sugar but without the carbs, making it ideal for our low-carb recipe.
• Baking Powder (1 ½ teaspoons): A crucial ingredient for giving our cupcakes that lovely lift, ensuring they’re light and fluffy.
• Salt (¼ teaspoon): Just a pinch to enhance all the wonderful flavors in the cupcakes.
• Eggs (3 large): Eggs provide structure and richness, binding everything together beautifully.
• Vanilla Extract (1 teaspoon): A splash of vanilla adds a warm, aromatic note that complements the strawberries perfectly.
• Unsalted Butter (½ cup, melted): Butter adds a lovely buttery flavor and moisture to our cupcakes. Make sure it’s cooled slightly before adding it in.
• Fresh Strawberries (1 cup, diced): The star of the show! Sweet, juicy strawberries bring a burst of freshness and color to each bite.

Instructions

1. Preheat your oven to 350°F (175°C). While you wait for the oven to warm up, take a moment to prepare your baking space. I like to light a candle and play some soft music to set a cozy mood.
2. Prepare a muffin tin. Line it with cupcake liners or lightly grease each cup to prevent sticking. This is a great time to let little helpers join in. My niece loves arranging the liners like a puzzle.
3. Mix the dry ingredients. In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt. This ensures even distribution, so your cupcakes rise perfectly.
4. Beat the wet ingredients. In another bowl, beat the eggs and vanilla extract together until slightly frothy. Gradually whisk in the melted butter. The key here is to ensure the butter is not too hot, or it might cook the eggs.
5. Combine wet and dry mixtures. Gently fold the dry ingredients into the wet mixture until just combined. The batter will be a bit thick, but that’s exactly what we want.
6. Add the strawberries. Carefully fold in the diced strawberries, spreading little fruity gems throughout the batter. Try not to overmix, as this can crush the strawberries and affect the texture.

At this point, your kitchen should be filled with the sweet aroma of strawberries and vanilla. It’s a scent that always makes me smile, reminding me of joyful days spent with loved ones in the heart of the home. Stay tuned for the second half of this delightful recipe, where we’ll bake our cupcakes to perfection and whip up a dreamy cream topping!

Low Carb Strawberry Cupcakes with Whipped Cream

Hello, dear friends! As we continue our journey through the delicious world of low-carb baking, I am thrilled to share with you one of my favorite treats: low carb strawberry cupcakes topped with luscious whipped cream. These little delights are perfect for satisfying a sweet tooth without any guilt. Let’s dive deeper into making these cupcakes truly extraordinary!

Pro Tips for Perfect Cupcakes

• Use Fresh Strawberries: Fresh, juicy strawberries will provide the best flavor. If you must use frozen, ensure they are completely thawed and drained well.
• Room Temperature Ingredients: Make sure all your ingredients, especially eggs, are at room temperature to ensure even mixing and a smooth batter.
• Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Mix until just combined for a light and fluffy texture.

Variations and Substitutions

Feel free to get creative with your cupcakes! Here are a few variations you might enjoy:

• Chocolate Twist: Add a tablespoon of unsweetened cocoa powder to the batter for a chocolate-strawberry flavor.
• Nuts for Crunch: Fold in a handful of chopped almonds or walnuts for a delightful crunch.
• Dairy-Free Option: Substitute coconut cream for whipped cream and use almond milk instead of regular milk.

What to Serve With Your Cupcakes

These cupcakes pair beautifully with a freshly brewed cup of herbal tea or a frothy cappuccino. For a more indulgent experience, serve them with a scoop of sugar-free vanilla ice cream or a drizzle of melted dark chocolate.

Storage and Reheating Guidance

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, gently reheat in the microwave for about 10-15 seconds. Be sure to add the whipped cream just before serving to keep it fresh and fluffy.

Frequently Asked Questions

Can I use a sugar substitute?

Absolutely! I recommend using erythritol or monk fruit sweetener as they tend to blend well and maintain the sweetness without adding carbs.

How can I make these cupcakes vegan?

You can replace the eggs with a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use coconut cream instead of whipped cream.

Is almond flour a must?

While almond flour gives these cupcakes a lovely texture and is low carb, you can substitute it with coconut flour. Just remember, coconut flour is more absorbent, so use about a third of the amount and add an extra egg for moisture.

Can I freeze these cupcakes?

Yes, you can! Freeze the cupcakes without whipped cream in an airtight container for up to a month. Thaw them in the refrigerator overnight and add fresh whipped cream before serving.

A Warm Note from Naomi

Thank you so much for joining me in baking these delightful low carb strawberry cupcakes. Each time I bake them, I am reminded of the joy that comes from creating something special in the kitchen. Whether you’re sharing them with family or savoring one alone with a good book, I hope these cupcakes bring a little extra sweetness to your day. Remember, baking is as much about the love you put into it as the ingredients you use. Happy baking!

Low Carb Strawberry Cupcakes with Whipped Cream

• Author: HealthyBaker

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Delight your taste buds with these low carb strawberry cupcakes topped with luscious whipped cream. Perfect for a guilt-free dessert or a sweet snack!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the Cupcakes:
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 1/2 cup fresh strawberries, chopped
• For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, combine melted butter, eggs, vanilla extract, and almond milk. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the chopped strawberries.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the whipped cream, beat the heavy whipping cream in a large bowl until soft peaks form.
10. Add the powdered erythritol and vanilla extract, and continue to beat until stiff peaks form.
11. Once the cupcakes are completely cool, top each with a generous dollop of whipped cream.
12. Garnish with a slice of strawberry if desired. Serve immediately.

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Notes

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. You can also prepare the whipped cream in advance and store it separately, then top the cupcakes just before serving.

There’s something magical about the moment strawberries are back in season. It reminds me of my childhood summers when my family would visit the local strawberry patch. We’d fill our baskets to the brim, and I’d always sneak a few extra berries into my mouth, savoring their sweet juiciness under the sun. Those memories are a warm hug to my heart, and they come flooding back every time I create a dish with strawberries. Today, I’m sharing a delightful treat that’s as quick to whip up as it is delicious: Keto Strawberry Cream Dessert in Minutes.

This dessert is not only a nod to those sun-drenched afternoons but also a perfect fit for those following a keto lifestyle. It’s creamy, fruity, and refreshingly light, making it an excellent choice for a quick indulgence.

Ingredients You’ll Need:

• Fresh Strawberries: Of course, strawberries are the star of this dish. Choose vibrant, ripe strawberries for the best flavor. They’re naturally sweet and perfect for a keto diet when used in moderation.
• Heavy Whipping Cream: This adds a rich, luscious texture to the dessert. Make sure to use full-fat cream to keep it keto-friendly.
• Powdered Erythritol: A great sugar alternative, erythritol sweetens the cream without adding carbs. It dissolves effortlessly and leaves no aftertaste.
• Vanilla Extract: Just a splash brings warmth and depth to the cream. Opt for pure vanilla extract if you can; it makes a world of difference.
• Chopped Nuts (optional): For a bit of crunch, sprinkle some chopped nuts on top. Pecans or almonds work beautifully here.

Step-by-Step Guide to Sweet Bliss:

Step 1: Prepare the Strawberries

Begin by washing your strawberries thoroughly to remove any dirt or pesticides. Pat them dry with a paper towel. Once dried, hull and slice the berries. I love watching my kids’ faces light up when they help with this step; it’s a simple joy.

Step 2: Whip the Cream

In a chilled mixing bowl, combine the heavy whipping cream, powdered erythritol, and vanilla extract. Using a hand mixer, whip the cream until soft peaks form. Be careful not to over-whip; you want a pillowy texture that melts in your mouth.

Step 3: Assemble the Dessert

In individual serving glasses or bowls, spoon a layer of the whipped cream at the bottom. Add a generous layer of sliced strawberries on top. Repeat the layers until you reach the top of the glass, finishing with a dollop of cream and a few strawberry slices for garnish.

Step 4: Add the Crunch

If you’re feeling a little adventurous, sprinkle some chopped nuts on top for added texture. I find that nuts add a lovely contrast to the silky cream and juicy strawberries.

Keto Strawberry Cream Dessert in Minutes

• Author: Jane Doe

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Indulge in a luscious and creamy dessert that’s keto-friendly and bursting with the fresh, natural sweetness of strawberries. This quick and easy recipe ensures you have a delightful treat ready in just a matter of minutes. Perfect for satisfying those sweet cravings while staying on track with your keto goals.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds
• Fresh mint leaves, for garnish (optional)

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Instructions

1. Prepare the Crust:

1. In a medium bowl, combine sliced strawberries with 1 tablespoon of powdered erythritol. Set aside to allow the strawberries to release their natural juices.
2. In a separate bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form.
3. Add the remaining 1 tablespoon of powdered erythritol and vanilla extract to the whipped cream, and continue to mix until stiff peaks form.
4. Gently fold in the chia seeds and half of the sliced strawberries into the whipped cream mixture.
5. Divide the mixture evenly into serving cups or bowls.
6. Top each serving with the remaining strawberries and garnish with fresh mint leaves if desired.
7. Serve immediately or refrigerate for up to 1 hour for a chilled dessert.

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Notes

For a dairy-free version, substitute the heavy cream with full-fat coconut cream. Make sure to chill the coconut cream overnight for the best results.

Low Carb Strawberry Icebox Cake Cups

• Author: Culinary Craftsman

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Indulge in the delightful layers of this Low Carb Strawberry Icebox Cake Cups recipe. A perfect combination of creamy, sweet, and fruity flavors, these cups are an easy, no-bake treat that offers a refreshing option for dessert lovers seeking low-carb alternatives.

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Ingredients

For the Crust:

• Crust:
• – 1 cup almond flour
• – 2 tablespoons melted unsalted butter
• – 1 tablespoon erythritol
• Filling:
• – 1 cup heavy whipping cream
• – 1 tablespoon powdered erythritol
• – 1 teaspoon vanilla extract
• – 1/2 cup mascarpone cheese
• Topping:
• – 1 cup fresh strawberries, sliced
• – 2 tablespoons chopped almonds

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Instructions

1. Prepare the Crust:

1. 1. Prepare the crust by combining almond flour, melted butter, and erythritol in a bowl. Mix until crumbly.
2. 2. Divide the crust mixture evenly into 6 dessert cups and press down gently to form a base layer. Refrigerate while preparing the filling.
3. 3. In a large mixing bowl, whip the heavy cream until soft peaks form. Add powdered erythritol and vanilla extract, and continue to whip until stiff peaks form.
4. 4. Gently fold in the mascarpone cheese until fully incorporated.
5. 5. Spoon the filling mixture over the crust layer in each cup, smoothing the top with a spatula.
6. 6. Top each cup with fresh sliced strawberries and a sprinkle of chopped almonds.
7. 7. Refrigerate for at least 3 hours or until set. Serve chilled and enjoy!

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Notes

Feel free to substitute mascarpone with cream cheese for a slightly tangier flavor. For additional sweetness, drizzle with sugar-free chocolate syrup before serving.

Keto Strawberry Swirl Cheesecake Bites

There’s something utterly magical about the first bite of cheesecake. For me, it brings back memories of summer afternoons spent in my grandmother’s kitchen, where the air was sweet with the aroma of fresh strawberries and creamy vanilla. These Keto Strawberry Swirl Cheesecake Bites are a delightful nod to those cherished moments, offering a low-carb twist on a classic favorite. Whether you’re embarking on a ketogenic journey or simply in the mood for something sweet but not overpowering, these bites are your perfect companion.

Ingredients

Before we dive into the recipe, let’s gather our ingredients. Each component plays a crucial role in creating these heavenly bites.

• Cream Cheese (8 oz, softened): The heart of our cheesecake bites. Make sure it’s softened to ensure a smooth, creamy filling.
• Almond Flour (1 cup): This low-carb flour alternative adds a subtle nutty flavor and keeps our crust perfectly crumbly.
• Butter (1/4 cup, melted): Rich and indulgent, butter binds the crust and adds a golden hue.
• Erythritol (1/2 cup): A keto-friendly sweetener that provides the perfect amount of sweetness without the carbs.
• Vanilla Extract (1 tsp): Just a splash adds depth and warmth to the cheesecake filling.
• Egg (1 large): Helps to bind the filling, giving it just the right amount of structure.
• Fresh Strawberries (1/2 cup, pureed): The star of our swirl, bringing a burst of fruity freshness.
• Lemon Juice (1 tbsp): Enhances the strawberry flavor and balances the sweetness with a hint of tartness.

Instructions

Now that our ingredients are ready, it’s time to roll up our sleeves and get baking! Set aside a cozy afternoon, turn on your favorite playlist, and let’s create some magic in the kitchen.

1. Preheat your oven to 325°F (163°C). This is the perfect temperature to gently bake our cheesecake bites without cracking.
2. Prepare the crust. In a medium-sized bowl, mix the almond flour and melted butter until well combined. The mixture should resemble wet sand. Press this mixture evenly into the bottom of a lined muffin tray, about 1 tablespoon per cavity, creating a solid base for your bites.
3. Bake the crust. Pop the tray into the preheated oven for about 10 minutes, or until the edges start to turn golden. This pre-baking step ensures a sturdy, crunchy base.
4. Make the filling. While the crusts are baking, beat the softened cream cheese and erythritol together until creamy and smooth. Add the vanilla extract and egg, mixing until just combined. Be careful not to overmix, as this can introduce excess air into the batter.
5. Create the strawberry swirl. In a small saucepan over medium heat, combine the pureed strawberries and lemon juice. Cook until the mixture has reduced slightly and thickened, about 5 minutes. Allow it to cool before swirling into the cheesecake mixture.
6. Assemble the bites. Once the crusts are ready and slightly cooled, spoon the cheesecake filling evenly over each crust. With a teaspoon, drop small amounts of the strawberry puree onto each cheesecake, then use a toothpick to create beautiful swirls.

Stay tuned for the next steps where we finish up these delightful bites and share some serving suggestions!

Keto Strawberry Swirl Cheesecake Bites

• Author: Jane Doe

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Indulge in these creamy and delightful Keto Strawberry Swirl Cheesecake Bites. A perfect low-carb treat that is both satisfying and guilt-free, featuring a luscious cheesecake filling with a sweet strawberry swirl. Ideal for any occasion!

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Ingredients

Scale 1x2x3x

For the Crust:

• Crust:
• 1 cup almond flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons erythritol
• 1/2 teaspoon vanilla extract
• Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1 large egg
• Strawberry Swirl:
• 1/2 cup strawberries, chopped
• 1 tablespoon erythritol
• 1 teaspoon lemon juice

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Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until well combined.
3. Press about a tablespoon of the crust mixture into the bottom of each cupcake liner, flattening it with your fingers or the back of a spoon.
4. In a large bowl, beat the cream cheese, sour cream, erythritol, and vanilla extract until smooth and creamy.
5. Add the egg and mix until just incorporated. Do not overbeat.
6. In a small saucepan over medium heat, combine chopped strawberries, erythritol, and lemon juice. Cook until the strawberries break down and the mixture thickens slightly, about 5 minutes.
7. Remove from heat and allow to cool. Once cooled, blend until smooth to create the strawberry sauce.
8. Divide the cheesecake filling evenly among the prepared crusts.
9. Drop small spoonfuls of the strawberry sauce onto each cheesecake bite and use a toothpick to swirl it gently.
10. Bake for 18-20 minutes or until the edges are set, but the centers still slightly jiggle.
11. Let the cheesecake bites cool to room temperature, then refrigerate for at least 2 hours before serving.

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Notes

For best results, ensure your cream cheese is softened to prevent lumps. These cheesecake bites can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to a month, just thaw in the fridge overnight before serving.

Strawberry Shortcake Cream Stackers – Sugar-Free

There’s something eternally comforting about the combination of strawberries and cream. It’s a duo that sings of summer picnics, leisurely garden parties, and those spontaneous moments of joy when you find the juiciest strawberries at the farmer’s market. As someone who’s always had a sweet tooth, finding sugar-free delights that don’t compromise on taste has been a journey, and this recipe is one of my favorites.

One sunny afternoon, I was reminded of my grandmother’s lush strawberry patches. She always had a knack for turning simple ingredients into something magical. Inspired by her, I decided to create these Strawberry Shortcake Cream Stackers, keeping them sugar-free for everyone to enjoy without the guilt.

Ingredients

• Fresh Strawberries (2 cups, sliced): The stars of our dish! Choose ripe, red strawberries for the sweetest flavor.
• Almond Flour (1 cup): This provides a nutty, tender base for our shortcake layers. Perfect for a gluten-free touch.
• Baking Powder (1 teaspoon): Helps the shortcake rise to just the right height.
• Salt (a pinch): Enhances all the other flavors, just like a sprinkle of magic.
• Unsalted Butter (1/4 cup, cold and cubed): Keeps our shortcakes flaky and rich. Make sure it’s cold!
• Egg (1, large): Acts as a binder, giving structure to the shortcake.
• Vanilla Extract (1 teaspoon): Adds a sweet aroma, bringing everything together beautifully.
• Heavy Whipping Cream (1 cup): Whipped to perfection, this is our luscious cream layer.
• Stevia (2 tablespoons, or to taste): Our sugar-free sweetener that ensures each bite is as delightful as the last.
• Lemon Zest (from 1 lemon): Brings a bright, zesty note that complements the strawberries perfectly.

Instructions

1. Prepare the Strawberries: Begin by gently washing the strawberries. Pat them dry with a kitchen towel and slice them thinly. Sprinkle with a touch of stevia if you like them extra sweet, and set aside.
2. Mix the Shortcake Dough: In a large mixing bowl, combine the almond flour, baking powder, and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs. Think of making a sandcastle on a beach – that’s the texture you’re aiming for.
3. Create the Shortcakes: In a separate bowl, whisk together the egg and vanilla extract. Pour this into the flour mixture, mixing lightly until a dough forms. Be gentle! Overworking the dough can make your shortcakes tough.
4. Shape and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough onto the sheet, forming small mounds. Flatten each slightly with the back of a spoon. Bake for 12-15 minutes or until golden brown. Let them cool completely on a wire rack.
5. Whip the Cream: In a chilled bowl, beat the heavy whipping cream with the remaining stevia and lemon zest until soft peaks form. It’s a workout, but one that’s totally worth it!

Strawberry Shortcake Cream Stackers – Sugar-Free

Hello, dear friends! Welcome back to my cozy kitchen corner. Today, we continue our journey with the delightful Strawberry Shortcake Cream Stackers, reimagined without the sugar but with all the love and flavor intact. These charming little stackers are not only a feast for the taste buds but also a joy to behold. As always, I’m here to share some tips and variations to make these treats perfectly suited for you and your loved ones.

Thoughtful Pro Tips

• Chill your ingredients: Ensure your cream and mixing bowl are well-chilled before whipping. This will help you achieve the perfect fluffy consistency.
• Layer with care: When stacking your shortcake and cream, use a gentle hand to maintain the delicate structure. A little love goes a long way.
• Fresh is best: Use the freshest strawberries you can find for the most vibrant flavor. A touch of lemon zest can enhance their natural sweetness beautifully.

Variations and Substitutions

Customization is key to making any recipe your own. Here are some delightful variations:

• Berry Bonanza: Swap out strawberries for blueberries or raspberries for a different berry twist.
• Gluten-Free Option: Use almond flour or a gluten-free flour blend to make the shortcakes suitable for gluten-sensitive friends.
• Dairy-Free Delight: Substitute coconut cream for whipping cream for a tropical touch that pairs wonderfully with strawberries.

What to Serve It With

Strawberry Shortcake Cream Stackers are perfect on their own, but if you’re looking to create an elegant dessert spread, consider serving them alongside a fresh mint tea or a sparkling elderflower drink. The refreshing notes will complement the flavors beautifully.

Storage and Reheating Guidance

These little treats are best enjoyed fresh, but you can store them in the refrigerator for up to two days. Simply cover them with plastic wrap or store them in an airtight container. If you’re planning to serve them later, assemble them just before serving to keep them at their best.

Frequently Asked Questions

Can I make the shortcakes ahead of time?

Absolutely! You can bake the shortcakes a day in advance. Just make sure to store them in an airtight container to keep them fresh.

Is there a substitute for heavy whipping cream?

Yes, you can use coconut cream as a dairy-free alternative. Just chill a can of full-fat coconut milk overnight and use the cream that rises to the top.

How can I make this dessert even more festive?

For a festive touch, add a sprinkle of edible flowers or a dusting of powdered erythritol on top for a touch of elegance and sweetness without the sugar.

A Warm, Encouraging Final Note

As you dive into making these Strawberry Shortcake Cream Stackers, remember that every layer you build is an expression of love. Whether you’re making them for a special occasion or just because, these treats are sure to bring joy to you and those you share them with. Thank you for joining me on this sweet adventure. Until next time, may your kitchen be filled with warmth and your heart with happiness.

Strawberry Shortcake Cream Stackers – Sugar-Free

• Author: Amanda Baker

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Description

Delight in the luscious layers of sugar-free strawberry shortcake stacks, perfectly sweetened with the natural goodness of strawberries and a hint of vanilla. This guilt-free dessert is sure to impress your guests and satisfy your sweet tooth!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the Shortcake:
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup erythritol
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 large egg
• For the Strawberry Filling:
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons erythritol
• 1 teaspoon lemon juice
• For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the almond milk, vanilla extract, and egg.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Drop 1/4 cupfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
8. While the shortcakes are cooling, prepare the strawberry filling by combining sliced strawberries, erythritol, and lemon juice in a bowl. Let sit for 10 minutes to macerate.
9. For the whipped cream, beat the heavy cream, erythritol, and vanilla extract in a large bowl with an electric mixer on high speed until soft peaks form.
10. To assemble, slice each shortcake horizontally. Layer with whipped cream and strawberry filling, then top with the other half of the shortcake. Add another layer of whipped cream and strawberries on top if desired.
11. Serve immediately and enjoy your sugar-free delight!

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Notes

For a dairy-free option, replace the butter with coconut oil and heavy cream with chilled coconut cream. Ensure all ingredients are well chilled for a more stable whipped cream.