Strawberry Shortcake made with low carb sweetener & almond and coconut flour

Strawberry Shortcake

Ingedients

• 4 eggs, separated
• 1/2 tsp cream of tartar
• 1/2 cup powdered monk fruit sweetener (or granulated sweetener of choice)
  
• 1-1/2 cups almond flour
  
• 1/4 cup coconut flour
  
• 1/2 tsp baking powder
  
• 6 TBSP butter, melted
  
• 1/4 cup milk of choice (unsweetened vanilla almond milk works great!)
  
• 1-1/2 tsp vanilla

Instructions

Preheat oven to 350 F.  Grease an 8" round cake pan.

Using an electric mixer, whisk the egg whites and cream of tartar until frothy.  Add the monk fruit sweetener and continue to whisk about 3 minutes.Add egg yolks and beat until thick and creamy.Combine almond flour, coconut flour, and baking powder in a separate bowl.  Add to the egg mixture, folding gently to combine.  Use care to now deflate the egg mixture.Combine melted butter, milk, and vanilla into a separate bowl.  Add to the batter, folding gently until just combined.Pour batter into prepared pan. Ensure it is distributed evenly and smoothed across the top.

Bake about 45 minutes or until a toothpick inserted in the center comes out clean.Remove from oven and cool completely.

To serve, cut into eighths.  Cut each piece in half horizontally. Place the bottom half in a dish, top with berries, and then add the top half of the cake.  Top with whipped cream, ice cream, or milk.

https://preview.redd.it/vw6opel4otc51.png?width=240&format=png&auto=webp&s=8e949e7c46e49bfed3ddee15ce514bfa5b423882

bon appetit