A traditional cake that is ready for the new age. Keto strawberry shortcake made with almond flour will bring joy and happiness whenever it’s on the table!
As I most recently have some time, I was surfing on the web the other day. On the lookout for fresh, intriguing ideas, inspirational recipes that I’ve never tried before, to impress my family with. Looking for a while but could not find lots of interesting stuff. Right before I thought to give up on it, I ran across this yummy and easy dessert by chance. It seemed so delicious on its image, that required urgent actions.
It had been easy to imagine the way it’s created, its taste and how much my hubby will enjoy it. Actually, it is rather easy to keep happy the man in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyhow, I got into the website: Suncakemom and then followed the step by step instuctions that had been combined with wonderful graphics of the task. It really makes life rather easy. I can suppose it is a slight effort to take snap shots in the middle of baking in the kitchen because you usually have gross hands therefore i sincerely appreciate the effort and time she put in to make this post .
Having said that I’m empowered presenting my own dishes in a similar fashion. Thanks for the thought.
I had been tweaking the initial recipe create it for the taste of my loved ones. I can mention it absolutely was a great success. They prized the flavor, the consistency and enjoyed getting a treat like this in the middle of a busy week. They basically demanded even more, a lot more. So the next time I’m not going to commit the same mistake. I’m gonna double the amount .
This Keto Strawberry Shortcake recipe was provided to us by SunCakeMom
Preheat oven to 350°/ 180°C.
Beat egg whites with an electric mixer until soft peaks form then add yolk to it one by one.
Put room temperature butter, honey and the vanilla extract in a middle size mixing bowl and beat them together until butter is creamy.
Add almond flour and half of the beaten eggs to the butter mixture and mix them together.
Fold in the other half of the beaten eggs with a spatula.
Pour batter into the tray and put it in the preheated oven for 30 minutes or until toothpick comes out clean.
Put it on a cooling rack and let it cool down completely.
Whilst cake base it cooling prepare the whipped cream. Put cream, sweetener and vanilla extract in a mixing bowl and beat until cream hardens.
Wash and cut up strawberries as well.
When cake cooled down cut the top off if it’s uneven then cut it horizontally into 3 equal pieces. Shape the sides if necessary.
Divide the whipped cream and the cut strawberries into three part. Spread first part of the whipped cream onto the bottom part of the cake.
Put one third of the strawberries equally on the whipped cream.
Place next layer on and repeat the process.
Continue with the third layer as well and decorate the top with the rest of the strawberries.
Put cake in the fridge for a couple of hour before cutting up and serving it.