Keto Strawberry Shortcake with Crunch Bowl 🍓🥄
Ingredients

For the Shortcake:
  • 2 cups almond flour
  • 1/4 cup granulated erythritol (or other keto-friendly sweetener)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup unsweetened almond milk
  • 1 large egg
  • 1 tsp vanilla extract
For the Strawberry Filling:
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tbsp granulated erythritol (or other keto-friendly sweetener)
  • 1 tsp lemon juice
For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered erythritol (or other keto-friendly sweetener)
  • 1 tsp vanilla extract
For the Crunch Topping:
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/2 cup crushed keto-friendly vanilla wafers (optional: you can make your own with almond flour)
  • 2 tbsp melted butter

Directions

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Make the Shortcake:
    • In a large mixing bowl, whisk together almond flour, erythritol, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    • In a separate bowl, whisk together almond milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix just until combined.
  3. Shape and Bake:
    • Drop spoonfuls of the dough onto the prepared baking sheet, forming 6-8 shortcakes. Bake for 12-15 minutes or until golden brown. Let cool.
  4. Prepare the Strawberry Filling:
    • In a bowl, mix the sliced strawberries, erythritol, and lemon juice. Let it sit for about 10 minutes to macerate.
  5. Whip the Cream:
    • In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form. Set aside.
  6. Make the Crunch Topping:
    • In a bowl, combine the crushed freeze-dried strawberries, crushed keto-friendly vanilla wafers, and melted butter. Mix until well combined.
  7. Assemble the Bowl:
    • Cut the shortcakes in half and layer them in bowls or parfait glasses. Start with a layer of shortcake, followed by the strawberry filling, whipped cream, and a sprinkle of the crunch topping. Repeat the layers if desired.
  8. Serve:
    • Serve immediately, or chill for a bit to allow the flavors to meld.

Nutritional Information (Per Serving, Approximate)

  • Calories: 340
  • Total Fat: 29g
  • Saturated Fat: 14g
  • Carbohydrates: 14g
    • Net Carbohydrates: 6g
    • Fiber: 8g
    • Sugars: 4g
  • Protein: 7g

Tips

  • Sweetener: Adjust the amount of erythritol to taste. You can use other keto-friendly sweeteners like stevia or monk fruit if preferred.
  • Crunch Topping: For a more authentic crunch, consider making your own keto-friendly vanilla wafers or use crushed almonds as an alternative.
  • Make Ahead: Prepare the shortcakes and whipped cream in advance to save time. Assemble the bowls just before serving for the freshest texture.

Benefits

  • Keto-Friendly: Low in carbs and high in fat, making it suitable for a ketogenic diet.
  • Protein-Rich: Contains protein from almond flour and heavy cream.
  • Customizable: Easily adjusted to suit your taste preferences or dietary restrictions.

Enjoy this delicious and indulgent keto Strawberry Shortcake with Crunch Bowl as a special treat that keeps you within your low-carb goals! 🍓🥄