Strawberry Shortcake

3/4 cup almond flour
 1/4 cup coconut flour
 3 Tablespoons xylitol
 3 tablespoons butter, melted
 1/4 cup of buttermilk
 1 tsp. Baking powder
 1/2 tsp. Salt
 5 egg whites

In a large mixing bowl, combine almond flour, coconut flour, melted butter, salt, baking powder, xylitol, and buttermilk until a dry crumbly mixture forms.
 In a separate bowl, beat egg whites with mixer on high they have doubled in size and peaks form.
 Fold beaten egg whites into flour mixture. Let mixture sit for 5 minutes to allow moisture to absorb.
 Consistency should be a like a wet dough. If mixture is too thin, add almond flour as needed.
 Line a baking sheet with parchment paper. Scoop dough onto parchment paper forming round disks, 1” apart.
 1/8 of a cup for 10 small biscuits, 1/4 of a cup for 5 large biscuits.
 Brush tops with melted butter, if desired.
 Bake at 425 for 14-18 minutes, or until a toothpick inserted in the middle comes out clean.

1 pound of fresh strawberries steamed and quartered.
 1 tablespoons of sugar substitute

In a bowl, mash of half strawberries with sugar substitute (should resemble chunky sauce)
 Add remaining whole strawberries.
 Place in refrigerator for 30 minutes allowing juices to develop.

1 1/2 cups heavy cream, chilled
 1 pack of KETO//KREME®
 1 1/2 teaspoons vanilla

Using a mixer, beat the heavy cream, KETO//KREME®, and vanilla on high until soft peaks form, about 2-3 minutes.