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
Scale
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.