Keto Strawberry Shortcake Coconut Flour 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 (COCONUT FLOUR)

Steps:

• Allow your eggs, cream cheese, and butter to come to room temperature.
• Preheat your oven to 350 degrees.
• Grease a 12 cavity muffin pan generously with butter or line with muffin liners.
• In a medium-sized bowl combine your coconut flour, baking powder, and sea salt. Set it aside.
• In a large bowl using a handheld electric mixer or a standup mixer beat together the room temperature butter, cream cheese, sugar substitute, and vanilla extract until light and fluffy.
• To this butter and cream cheese mixture add the 8 eggs one at a time. Make sure to scrape the bowl several times. Note that due to a large number of eggs the mixture will not fully combine, this is normal once you add the dry ingredients to this wet mixture, and the ingredients will come together perfectly.
• To the wet ingredients slowly add all the dry ingredients on a low mixing setting. Make sure to scrape the bowl a couple of times.
• Note that the batter will be very thick and fluffy. This is the normal texture when using coconut flour exclusively in a recipe.
• Overfill the muffin pan just slightly. The thick batter will not cause the muffins to spread. Slightly overfilling your muffin tins will create a nice muffin top.
• Bake the muffins for 30-35 minutes until lightly golden brown on the top.
• Check for doneness by inserting a toothpick and if it comes out clean with just a tiny amount of cake crumbs your cake will be completely baked.
• Allow your cupcakes to cool in the pan for about 10 minutes before unmolding. Once your cupcakes are unmolded allow them to cool on a baking rake for 20 minutes before slicing them in half.
• Wash, hull, and slice thinly your fresh strawberries.
• In a large bowl mix your sliced strawberries with the vanilla extract, and sugar substitute.
• Allow the strawberries to sit at room temperature to macerate for 15 minutes. This will cause the berries to produce their own sauce.
• In a large mixing bowl using an electric mixer at the highest setting mix the 2 ounces of cream cheese, vanilla extract, and the sugar substitute and 1/2 cup of the heavy cream. Blend until everything is well combined.
• Once this is fully combined. Add the remainder of the heavy cream.
• Beat on high with an electric mixer until soft peak forms and hold its shape.
• Slice each cupcake in half. Each serving of shortcake includes both halves.
• Place the bottom half of the cupcake on a plate and then spoon one tablespoon of the strawberries that have had time to macerate.
• Add a couple of tablespoons of whipped topping.
• Next, add another tablespoon of strawberry topping before adding the top half of the cupcake.
• For best results, assemble each strawberry shortcake right before serving.