Strawberry Shortcake (Gluten-free, Low-Carb)

by | May 26, 2019 | Baking, Berries, Dessert, Gluten-free, Keto, Low-carb, Recipes

Strawberry Shortcake (Gluten-free, Low-Carb)
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Memorial Day Weekend may be the unofficial beginning of summer, but here it is Sunday, May 26th and it’s certainly not looking or feeling like summer, or even spring for that matter. Nope. it’s another dreary day here in Northern California.

Changing the bedding this morning I was hoping to be ready to put away the flannel sheets for the season, but it’s just too cold and windy. Oh, and here comes the rain!. So it looks like at least another week before we can pack away the flannel. Then there’s the wardrobe. With limited closet space, at least twice a year I unpack and box up seasonal clothing. I was hoping to get to that this weekend, but it was not meant to be. It’s not Memorial Day that signals the beginning of summer for me. No, it’s boxing up flannel sheets, wool blankets and heavy sweaters and bringing out the light cotton blankets along with shorts and tank tops!

But despite the chill in the weather, local strawberries are bountiful at my favorite fruit and vegetable stand — Mr. Robledo’s off of Rockville Road in Fairfield — and coming regularly now in my CSA box from Eatwell Farms. So we can at least enjoy the flavor of spring and summer, even if we’re still bundled up in down vests and boots.

One of my absolute favorite ways to enjoy strawberries and other fresh fruits is with a light and delicious shortcake and whipped cream (or whipped coconut cream for me!). But when trying to support those following a low-carb ketogenic diet (not MY choice), regular shortcake just won’t do.

I’m so glad I discovered a recipe that combines almond flour and coconut flour to make an amazing substitute for wheat flour. It results in a light, delicious cake that is gluten free, and if made with a sugar substitute like Swerve, it’s sugar-free and very low carb.

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Almond & Coconut Flour Shortcake

  • Author: Stacey McNeill
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
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Description

This delicious cake can be used in a number of ways… cupcakes, loaf cake, layer cake, but my favorite is with fresh local berries and whipped cream.

Ingredients

  • 3/4 Cup softened butter
  • 1 cup sugar substitute (I use Lakanto or Swerve), or regular sugar if you’re not counting carbs
  • 4 eggs
  • 1/2 cup cream, milk or coconut or almond milk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1-1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Oil and flour a 9×9 pan. Line with parchment paper for best results. Set aside.
  2. In a small bowl, combine almond flour, coconut flour, baking powder and salt. Sift together to mix well. Set aside.
  3. In medium to large bowl, Cream butter and sugar substitute until light and fluffy. Add eggs one at a time and beat until fully blended. Add milk and extracts and mix until blended. Add the flour mixture to the the butter mixture and mix gently until creamy.
  4. Pour batter into prepared pan and smooth top. Bake about 25 minutes or until set and a toothpick or bamboo skewer inserted in the center comes out clean. Let cool in pan on a rack.
  5. For shortcake, cut into squares and serve with fresh fruit and whipped heavy cream or coconut cream.