Ingredients:
Shortcakes:
- 1 cup sifted fine almond flour (4 oz.)
- 1 serving Vanilla Keto Chow
- 1/4 cup sifted coconut flour 1 oz.
- 1/4 cup granulated erythritol
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup cold unsalted butter, cubed (2 oz.)
- 1 large egg
- 1/4 cup heavy cream
- 1/2 tsp. vanilla extract
Berries:
- 1 cup fresh strawberries
- 1 cup fresh blueberries
- 2 Tbsp. granulated allulose
Cream:
- 1/2 cup sugar-free white chocolate chips
- 1 cup heavy cream
Directions:
Shortcakes:
- Preheat the oven to 350°F and set a rack to the center of the oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix the almond flour, Keto Chow, erythritol, coconut flour, baking powder, and salt.
- Add the cubed butter and cut it in with a pastry blender or rub it in with the tips of your fingers until the mixture has the consistency of rough sand.
- In a separate bowl, beat the egg, then mix in the heavy cream and vanilla extract.
- Stir the egg mixture into the dry ingredients, until it starts to hold together. Gently press it together until it forms a ball of dough. Separate the dough into four, equal-sized pieces and shape them.
- Place the dough on the baking sheet with at least two inches of space between them.
- Place them in the preheated oven and bake for 15 – 20 minutes, until they are golden around the edges and starting to brown on the bottom.
Berries:
- Slice the strawberries, combine them with the blueberries and toss them together with two tablespoons of allulose. Cover them and allow them to macerate in the allulose. Chill in the refrigerator until you are ready to assemble the shortcakes.
Whipped Cream:
- Melt the white chocolate and allow it to cool. It should be free flowing but not hot to the touch.
- Beat the whipped cream with an electric mixer until it begins to hold lines from the beaters.
- Slowly drizzle the cooled white chocolate into the heavy cream while continuously beating until it holds soft peaks.
- Assemble the shortcakes:
- Split the biscuits in half and top the bottom half with a generous spoonful of berries, then with a spoonful of whipped cream. Place the top half of the biscuit on the whipped cream and repeat.
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Nutrition Facts
Red, White, and Blueberry Keto Shortcake
Serving Size
1 serving
Amount per Serving
Calories
470.28
% Daily Value*
Fat
40.12
g
62
%
Saturated Fat
20.9
g
131
%
Trans Fat
0.93
g
Polyunsaturated Fat
3.52
g
Monounsaturated Fat
13.07
g
Cholesterol
109.45
mg
36
%
Sodium
368.27
mg
16
%
Potassium
611.23
mg
17
%
Carbohydrates
31.74
g
11
%
Fiber
5.74
g
24
%
Sugar
7.61
g
8
%
Sugar Alcohol
11.83
g
Net Carbs
10.16
g
Protein
13.49
g
27
%
Vitamin A
331.83
IU
7
%
Vitamin C
36.58
mg
44
%
Calcium
258.65
mg
26
%
Iron
1.74
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
