SUGAR FREE LOW CARB GLUTEN FREE STRAWBERRY SHORTCAKE

Want to make an easy low carb gluten free strawberry shortcake? Just add strawberries and a little whipped cream to a simple almond flour pound cake.

Ingredients

For Low Carb Pound Cake

• 1/2 cup butter softened
• 4 ounces cream cheese softened
• 1/2 cup powdered erythritol or Swerve
• 1/4 teaspoon stevia concentrated powder
• 5 eggs room temperature
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 1/2 cups plus 2 tablespoons almond flour
• 1 teaspoon baking powder

For Strawberry Shortcake

• 16 strawberries
• sugar-free whipped cream

Instructions

For Pound Cake

1. Cream the butter, cream cheese erythritol, and stevia with an electric mixer. Add the eggs, one at a time; blend in the extracts.
2. Mix the almond flour and baking powder; add to the egg mixture a little at a time.
3. Pour into a well-greased 9×5-inch loaf pan at 325ºF for 50-55 minutes or until well browned.
4. Cool 10 minutes, remove from pan.

For Strawberry Shortcake

1. Slice two pieces of pound cake.
2. Slice two strawberries.
3. Place one sliced strawberry on top of bottom cake and top with sugar-free whipped cream.
4. Repeat for top layer.

Notes

• Pound cake recipe adapted from gnaw.com
• Be sure to watch portion size. The loaf can be divided into sixteen equal slices and then use one slice to make each serving.
• Mini layered shortcake stacks can also be made and then cut into smaller slices as well.
• The pound cake can also be cut into cubes and layered with the whipped cream and strawberries in a trifle bowl.

Source Lowcarbyum

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