Keto Strawberry Shortcake Cake Recipes

KETO STRAWBERRY SHORTCAKE CAKE

Steps:

• Grease two-7 inch spring form pans bottom and sides. Preheat oven to 350 degrees F.
• Place eggs, lemon juice, cream, extract, stevia and Swerve into a stand mixer and blend until combined or whisk by hand.
• Whisk the coconut flour, salt and baking powder together then slowly pour into into the wet ingredients in the mixer while it's on low speed. Once well combined, evenly pour batter into each of the pans.
• Bake for 30 minutes or until a toothpick in the center comes out clean. Allow to cool for 10 minutes then use a sharp knife to loosen the edges around the edges of the pan. Remove the sides and let cool completely before assembling.
• Place the water in a microwavable bowl and sprinkle the gelatin over it. Let sit for 2 minutes then microwave for 10 second intervals, stirring after each interval, until dissolved. May take up to 30 seconds. Allow to cool while you make whipped cream.
• Using a clean bowl for the stand mixer, pour in the heavy cream, Swerve and salt. Using the whisk attachment, beat the cream until soft peaks form. Change the speed to low and drizzle the gelatin into the whipped cream until combined. Set aside or refrigerate until ready to assemble.
• Slice 6 ounces of strawberries into 1/4 inch slices. Save 4 ounces, whole strawberries, for later.
• Place one cake onto a serving plate. I flipped mine over to have a flatter surface to work with. If you do not want to cover the sides of the cake with whip cream then use half the cream for this middle layer and the remaining for the top layer. Or if you want the cake like mine in the photos, spread 1/3 of the whipped cream onto the cake.
• Lay about 4 ounces of sliced strawberries over the cream, save the other sliced strawberries to add to the top layer.
• Place or flip the other cake over onto the strawberry layer. Spread the remaining cream or another 1/3 portion of the whipped cream onto the top of the cake or pipe it like I did. Insert slices of strawberries around the top layer of whipped cream. If covering the sides of the cake, use the remaining whipped cream to spread over the sides. Keep refrigerated for up to 3 days.

KETO STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350°F.
• Using a stand mixer or electric mixer, whisk the egg whites and cream of tartar together until thick and frothy. Add the sweetener and whip until thickened.
• Add the egg yolks to the mixture and beat until thick and creamy.
• Combine the almond flour, coconut flour and baking powder in a large bowl and whisk to remove any clumps.
• Fold the dry ingredients into the egg mixture, mixing slowly so that you do not deflate the egg mixture.
• Combine the melted butter, almond milk and vanilla extract together and add to the batter, again folding gently until just combined.
• Grease and line two - 8-inch sandwich cake pans and spoon half of the batter into each, smoothing it out carefully.
• Bake for 45 to 60 minutes, checking at the 45 minute mark to see if a toothpick comes out clean.
• Remove from the oven and cool the cakes on a cooling rack.
• Once cooled, very carefully cut each cake in half - the outside edge can be a bit crumbly so use a very sharp knife and a gentle hand.
• Combine the heavy cream, sweetener and vanilla in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.
• Complete each layer by spreading a layer of whipped cream on top of a cake layer, sprinkling some strawberries on top of the whipped cream and topping with another layer of cake. Repeat until you have used all for layer of cake.