A new Strawberry dessert recipe!
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
STRAWBERRIES INGREDIENTS:
1 pound of fresh strawberries steamed and quartered.
1 tablespoon of sugar substitute
WHIPPED KREME INGREDIENTS:
1 1/2 cups heavy cream, chilled
1 pack of KETO//KREME®
1 1/2 teaspoons vanilla
STRAWBERRY SHORTCAKE INSTRUCTIONS:
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 a mixer on high they have doubled in size, and peaks form.
Fold beaten egg whites into flour mixture.
Let the mixture sit for 5 minutes to allow moisture to absorb.
Consistency should be like wet dough. If the 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
STRAWBERRIES INSTRUCTIONS:
In a bowl, mash half strawberries with a sugar substitute (should resemble chunky sauce)
Add remaining whole strawberries.
Place in refrigerator for 30 minutes allowing juices to develop.
WHIPPED KREME INSTRUCTIONS:
Using a mixer, beat the heavy cream, KETO//KREME®, and vanilla on high until soft peaks form, about 2-3 minutes.
ENJOY!
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