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 currently have a little time, I was surfing on the internet the other day. Looking to find fresh, interesting ideas, inspirational meals that I’ve never used before, to astonish my family with. Looking for quite some time yet couldn’t find too many interesting stuff. Right before I thought to give up on it, I came upon this fabulous and simple treat simply by chance. It looked so fabulous on its image, that required prompt actions.
It had been not difficult to imagine how it is created, how it tastes and just how much boyfriend is going to like it. Actually, it is extremely easy to impress the guy in terms of puddings. Yes, I’m a blessed one. Or perhaps he is.Anyway, I visited the page: Suncakemom and then followed the comprehensive instuctions that were coupled with superb pics of the task. It really makes life faster and easier. I could suppose it is a bit of a hassle to take pics down the middle of cooking in the kitchen as you may will often have gross hands so I genuinely appreciate the time and energy she put in to build this blogpost and recipe easily implemented.
With that said I’m encouraged presenting my personal recipe in a similar fashion. Thanks for the idea.
I was tweaking the main mixture to make it for the taste of my family. I must tell you it had been an incredible outcome. They enjoyed the flavor, the structure and loved having a sweet such as this during a stressful workweek. They ultimately wanted more, more and more. Thus next time I am not going to commit the same miscalculation. I am likely to double the volume to make them delighted.
You can find the original keto strawberry shortcake recipe at 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.