Gluten-Free Strawberry Shortcake Bites (Under 5g Net Carbs)
There’s something about the arrival of spring that brings out the baker in me. The days grow longer, and suddenly, the world seems to burst with color, especially in the form of fresh, juicy strawberries. I remember as a child, eagerly waiting for the first strawberries of the season, their sweet aroma filling the air as we picked them fresh from the local farm. These delightful Gluten-Free Strawberry Shortcake Bites take me right back to those sun-drenched afternoons, with the added bonus of being low in carbs, making them a guilt-free treat!
These little bites are perfect for anyone looking to enjoy a classic dessert without the gluten and excess carbs. Not only are they simple to make, but they also pack a punch of flavor that’s sure to satisfy your sweet tooth.
Ingredients You’ll Need
- 1 cup Almond Flour: This is our gluten-free base, providing a nutty flavor and keeping the carbs low. Make sure to use a fine almond flour for a smoother texture.
- 2 tbsp Coconut Flour: Adds a bit of structure to the bites and helps with moisture absorption. It complements the almond flour perfectly.
- 1/4 cup Erythritol: A zero-calorie sweetener that doesn’t spike blood sugar levels, erythritol is perfect for keeping these bites keto-friendly.
- 1/2 tsp Baking Powder: To give our shortcake bites a little lift and fluffiness.
- 1/4 cup Unsalted Butter (melted): Adds richness to the dough. You could also use coconut oil for a dairy-free option.
- 2 Large Eggs: These bind everything together and add moisture to our bites.
- 1 tsp Vanilla Extract: This provides a lovely aroma and enhances the overall flavor of the shortcakes.
- 1 cup Fresh Strawberries (diced): The star of the show! Choose ripe, fragrant strawberries for the best results.
Step-by-Step Guide to Sweet Perfection
Let’s dive into the cozy process of making these delightful shortcake bites. It’s a simple recipe that even the busiest among us can whip up in no time.
- Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures your shortcake bites bake evenly.
- Mix dry ingredients: In a medium-sized bowl, whisk together the almond flour, coconut flour, erythritol, and baking powder. This step is crucial for an even distribution of ingredients, so take your time.
- Prepare wet ingredients: In another bowl, mix the melted butter, eggs, and vanilla extract. Make sure the butter isn’t too hot, or it might cook the eggs. A quick whisk should blend everything nicely.
- Combine the mixtures: Pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing to keep the texture light and airy.
- Fold in strawberries: Gently fold in the diced strawberries, making sure they’re evenly distributed. Their vibrant color will peek through the dough, making it look as good as it tastes.
Stay tuned for the second half of the recipe where we’ll bring these delightful bites to life with some cozy baking tips and a few extra finishing touches!
Pro Tips to Perfect Your Strawberry Shortcake Bites
Creating these gluten-free strawberry shortcake bites is a joyful process that rewards with every bite. Here are a few pro tips to help you achieve perfection:
- Use Fresh Strawberries: The fresher the strawberries, the more delightful the flavor. Look for bright red berries that are firm and fragrant.
- Chill the Whipping Cream: For the fluffiest whipped cream, chill your bowl and beaters in the freezer for about 10 minutes before whipping.
- Don’t Overmix the Batter: Gently fold ingredients to keep the texture light and fluffy.
Variations and Substitutions
While this recipe is already a star, you can customize it to suit your palate or dietary needs:
- Different Berries: Swap strawberries with blueberries or raspberries for a delightful variation.
- Dairy-Free Option: Use coconut cream instead of heavy cream for a lactose-free treat.
- Sugar Alternatives: Substitute honey or agave syrup for a different natural sweetness.
What to Serve With Your Shortcake Bites
These shortcake bites are perfect on their own but pairing them can elevate your dessert experience:
- Tea or Coffee: The subtle bitterness of tea or coffee perfectly complements the sweetness of the shortcake.
- Light Salads: A side of fresh, green salad makes for a refreshing contrast.
- Prosecco: For a celebratory touch, serve with a glass of chilled prosecco.
Storage and Reheating Guidance
To keep your strawberry shortcake bites fresh and delectable, follow these storage tips:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the shortcake bites without the cream and strawberries for up to 1 month. Thaw and assemble fresh for best results.
- Reheating: If needed, warm the shortcake in a preheated oven for a few minutes, but avoid microwaving as it can make them soggy.
Frequently Asked Questions
Can I use almond flour instead of gluten-free flour?
Yes, almond flour can be a great substitute. It adds a nutty flavor and keeps the texture moist. However, you might need to adjust the liquid content slightly.
How can I make this recipe vegan?
You can replace the eggs with flax eggs and use coconut cream instead of dairy cream to make this recipe vegan-friendly.
What is the best way to serve these at a party?
Present them on a tiered cake stand for an elegant touch, and let guests add their own toppings from a variety of berries and creams for a customizable treat.
A Warm, Encouraging Final Note
Dear friend, I hope you find joy and satisfaction in making and sharing these delightful strawberry shortcake bites. Remember, the best recipes are those made with love and shared with laughter. Whether you’re new to gluten-free baking or a seasoned pro, these bites are sure to bring smiles to your table. Happy baking!
Gluten-Free Strawberry Shortcake Bites (Under 5g Net Carbs)
Description
These Gluten-Free Strawberry Shortcake Bites are the perfect low-carb treat, combining the sweetness of ripe strawberries with a soft, almond flour base. Perfect for a guilt-free dessert or snack.
Ingredients
For the Crust:
- Shortcake Base:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons erythritol or preferred sugar substitute
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Strawberry Topping:
- 1 cup fresh strawberries, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons erythritol or preferred sugar substitute
- Whipped Cream:
- 1/2 cup heavy whipping cream
- 1 tablespoon erythritol or preferred sugar substitute
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Scoop tablespoon-sized amounts of the dough onto the prepared baking sheet, flattening slightly to form rounds.
- Bake for 10-12 minutes or until the edges are golden brown. Allow to cool completely.
- While the shortcakes cool, prepare the strawberry topping by mixing strawberries, lemon juice, and erythritol in a small bowl. Let it sit for 10 minutes to macerate.
- For the whipped cream, beat the heavy cream, erythritol, and vanilla extract in a medium bowl until soft peaks form.
- To assemble, top each cooled shortcake with a spoonful of strawberries and a dollop of whipped cream.
- Serve immediately and enjoy!
Notes
Ensure the shortcakes are completely cooled before adding the toppings to prevent melting the whipped cream. Adjust sweetness to taste depending on the ripeness of your strawberries.
