A traditional cake that is ready for the new age. Keto strawberry shortcake made with almond flour will bring joy and happiness whenever it’s on the table!
As I most recently have some time, I was browsing on the web yesterday. Trying to find new, intriguing tips, inspirational dishes that I have never tested before, to delight my family with. Hunting for a long time unfortunately couldn’t discover any interesting things. Right before I wanted to give up on it, I came upon this tempting and easy treat simply by accident on Suncakemom. The dessert looked so fabulous on its snapshot, it required rapid action.
It was not difficult to imagine just how it’s created, its taste and just how much boyfriend will probably like it. Mind you, it is quite simple to delight him in terms of desserts. Anyways, I went to the page and simply followed the step-by-step instuctions that had been accompanied by nice graphics of the operation. It really makes life rather easy. I could suppose it is a slight inconvenience to shoot photographs in the midst of cooking in the kitchen as you normally have sticky hands therefore i sincerely appreciate the commitment she put in for making this blogpost and recipe easily implemented.
With that in mind I’m encouraged presenting my personal recipe similarly. Appreciate your the idea.
I had been tweaking the initial recipe create it for the taste of my family. I must tell you it was an awesome success. They loved the flavor, the thickness and loved having a treat such as this in the midst of a stressful week. They quite simply wanted even more, a lot more. Hence next time I’m not going to make the same mistake. I’m gonna multiply the amount .
The Keto strawberry shortcake recipe originally is from SunCakeMom
Preheat oven to 350°/ 180°C.
Beat egg whites with an electric mixer until soft peaks form then add yolk to it one by one.
Put room temperature butter, honey and the vanilla extract in a middle size mixing bowl and beat them together until butter is creamy.
Add almond flour and half of the beaten eggs to the butter mixture and mix them together.
Fold in the other half of the beaten eggs with a spatula.
Pour batter into the tray and put it in the preheated oven for 30 minutes or until toothpick comes out clean.
Put it on a cooling rack and let it cool down completely.
Whilst cake base it cooling prepare the whipped cream. Put cream, sweetener and vanilla extract in a mixing bowl and beat until cream hardens.
Wash and cut up strawberries as well.
When cake cooled down cut the top off if it’s uneven then cut it horizontally into 3 equal pieces. Shape the sides if necessary.
Divide the whipped cream and the cut strawberries into three part. Spread first part of the whipped cream onto the bottom part of the cake.
Put one third of the strawberries equally on the whipped cream.
Place next layer on and repeat the process.
Continue with the third layer as well and decorate the top with the rest of the strawberries.
Put cake in the fridge for a couple of hour before cutting up and serving it.