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Strawberry Shortcake

Updated: Mar 9, 2020

Biscuit Ingredients

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

Strawberry Shortcake


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.

Whipped Kreme


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.

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