Keto Strawberry Shortcake Coconut Flour Recipes

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.