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 most recently have some time, I was browsing on the internet the other day. Trying to get fresh, intriguing ideas, inspiring meals that I’ve never tried before, to surprise my loved ones with. Searching for a long time unfortunately could not find lots of interesting stuff. Right before I wanted to give up on it, I ran across this scrumptious and simple treat by accident over Suncakemom. It seemed so scrumptious on its pic, that called for prompt actions.
It had been simple enough to imagine how it is made, its taste and how much boyfriend will want it. Mind you, it is extremely simple to impress him in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyhow, I went to the blog and simply used the simple instuctions that were combined with wonderful shots of the process. It just makes life rather easy. I can imagine that it is a slight inconvenience to shoot photos down the middle of baking in the kitchen as you may typically have sticky hands therefore i highly appreciate the hard work she placed in to make this blogpost .
Having said that I’m empowered presenting my personal formulas in a similar fashion. Many thanks for the concept.
I was fine tuning the initial formula to make it for the taste of my loved ones. I have to say it was an incredible outcome. They prized the flavor, the thickness and loved having a treat such as this in the middle of a hectic week. They ultimately wanted lots more, a lot more. Hence the next occasion I am not going to make the same mistake. I am likely to multiply the amount .
This recipe was made possible through SunCakeMom who provided the original keto strawberry shortcake recipe.
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.