Dessert

Low Carb Strawberry Shortcake is for Dessert.

Low Carb Strawberry Shortcake takes 10 minutes to prepare.

Low Carb Strawberry Shortcake takes 30 minutes to cook.

Low Carb Strawberry Shortcake makes 24 servings.

The ingredients for Low Carb Strawberry Shortcake are:

3/4 cup softened Butter, salted
1 cup, sliced Almonds
1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
8 oz Cream Cheese
1 1/4 cups Erythritol (powdered in a food processor)
2 cup, Heavy Whipping Cream
1 tsp Vanilla Extract
4 cup, halves Strawberries, fresh

Here is how you make Low Carb Strawberry Shortcake:

Make the whipped cream first. Beat the heavy cream in a bowl as it gets frothy start adding 1/4 cup of erythritol and vanilla extract. (It will come out better if you grind the Erythritol into powder first in a food processor.) Beat cream until soft peaks. Place in refrigerator. SHORTCAKE LAYER:Mix softened butter, almonds, and almond flour in a bowl and then press into 9x13 cake pan. Bake at 350 F for about 10 minutes or until turning golden brown. Let cool before adding the next layer.CREAM CHEESE LAYER:In a bowl beat cream cheese until softened, add 1 cup of the whipped cream (in the refrigerator) and 1 cup Erythritol. Spread this on the cake layer once the cake is cooled down.Top with strawberries and then any leftover whipped cream. Place back into the refrigerator until ready to serve.Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user JULI64.

The nutritional information for Low Carb Strawberry Shortcake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 209.7

• Total Fat: 20.7 g
• Cholesterol: 53.0 mg
• Sodium: 76.6 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 11.6 g
• Protein: 3.1 g

The dietary needs meet for Low Carb Strawberry Shortcake is Low Carb