- 1/2 cup sour cream
- 2 cups almond flour
- 2 large eggs
- 2 tsp baking powder
- 1/3 Swerve Confectioners
- pinch of sea salt
- 2 tsp vanilla extract
- 8 oz fresh strawberries
- 1/4 cup Swerve Confectioners
- 1 cup heavy cream
- Beat together the eggs, sour cream, Swerve, salt, and vanilla in a medium bowl. Mix in the almond flour and baking powder.
- Take out a spoon, and use to put 6 mounds of dough on the lined baking sheet. Do not flatten the mounds.
- Bake for 15 minutes at 350 F or until the tops and edges begin to brown. Let cool on pan.
- Place 8 oz of sliced strawberries in a small saucepan, add two tablespoons of water.
- Warm on medium heat until the berries begin to soften and add the sweetener. Stir well and remove from the heat for pieces of strawberries in the sauce.
- Whip the cream and set aside.
- Once the shortcake is out of the oven and has cooled, slice it in half like a hamburger bun and place on a plate. Add desired amount of whipped cream and strawberries. Top with the other half.
- Store leftover keto shortcakes in the refrigerator for up to two days.
Strawberries are full of Vitamin C, which is great for helping support your immune system. They also have less than 3 net carbs in 1/4 cup serving. Plus, strawberries are sweet, which can help ward off cravings for processed sugar.
Serving Size:1 shortcake
Amount Per Serving: Calories: 289Total Fat: 26gSaturated Fat: 9gCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gProtein: 7g