Licia Bobesha Recipes Keto Strawberry Shortcake Recipe

Keto Strawberry Shortcake Recipe

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 recently have a little time, I had been searching on the internet yesterday. Trying to find fresh, intriguing thoughts, inspirational dishes that We have never tested before, to astonish my family with. Looking for a long time unfortunately couldn’t find lots of interesting things. Right before I thought to give up on it, I came upon this tempting and easy treat by chance over Suncakemom. It looked so mouth-watering on its snapshot, it required rapid actions.

It absolutely was easy to imagine just how it is made, how it tastes and just how much my husband might enjoy it. Actually, it is quite easy to delight him when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyways, I got into the website and then used the simple instuctions that were accompanied by impressive pictures of the procedure. It really makes life much simpler. I can suppose it is a slight hassle to take pics in the midst of cooking in the kitchen as you will often have gross hands thus i genuinely appreciate the effort and time she placed in to build this blogpost and recipe easily implemented.

Having said that I’m inspired presenting my own, personal dishes in the same way. Many thanks for the idea.

I was fine tuning the original formula create it for the taste of my loved ones. I can say that it was a great success. They enjoyed the taste, the thickness and loved having a delicacy like this during a busy workweek. They quite simply asked for even more, more and more. Thus the next occasion I am not going to make the same miscalculation. I’m likely to twin the quantity to make them pleased.

This post is based on keto strawberry shortcake recipe from SunCakeMom

Preheat oven to 350°/ 180°C.

Separate eggs.

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.

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