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Recipe from Simpler Savory

The recipe

Healthy Low Carb Strawberry Shortcake

Prep
20 min
Cook
15 min
Total
35 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
260

2× the original author values. Recipe yield: 8 servings.

calories
520

3× the original author values. Recipe yield: 8 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 1/2 cups blanched almond flour — finely ground
  • 2 tablespoons coconut flour — measure lightly, no packing
  • 2 teaspoons baking powder — fresh for best lift
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons cold butter — grated or cut into small pieces; use plant butter for dairy-free
  • 1/2 cup full-fat sour cream — or full-fat Greek yogurt
  • 1 large egg — room temperature
  • 2 tablespoons granulated allulose or erythritol blend — for lightly sweet biscuits
  • 1 teaspoon vanilla extract — optional
  • 1 teaspoon orange zest — optional, for fragrance
  • 1 1/2 pounds strawberries — hulled and sliced
  • 3 tablespoons allulose — or erythritol; powdered or granular
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice — fresh
  • 1 pinch fine sea salt — brightens sweetness
  • 1/8 teaspoon ground cardamom — optional
  • 1 1/4 cups heavy whipping cream — use chilled coconut cream for dairy-free
  • 2 tablespoons powdered allulose or erythritol — to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest — optional

Instructions

  1. In a bowl, toss sliced strawberries with allulose, vanilla, lemon juice, a tiny pinch of salt, and optional cardamom. Stir and let sit while you make the biscuits until a glossy ruby syrup forms.
  2. Preheat oven to 400°F (200°C) and line a sheet pan with parchment.
  3. Whisk almond flour, coconut flour, baking powder, and salt in a large bowl until evenly combined.
  4. Grate or cut in the cold butter until the mixture resembles damp sand with tiny pebbles and no large chunks.
  5. In a separate bowl, whisk sour cream, egg, sweetener, and vanilla until smooth.
  6. Fold the wet ingredients into the dry just until a thick, soft, slightly sticky dough forms. Rest 3–5 minutes to hydrate the coconut flour.
  7. Scoop 8 rustic mounds onto the prepared sheet. Bake 12–15 minutes until tops are golden with deeper caramel edges and centers are set.
  8. Let biscuits cool on the pan 10 minutes until just warm and no longer doughy in the center.
  9. In a chilled bowl, beat cream with powdered sweetener, vanilla, and optional lemon zest to soft peaks that barely hold.
  10. With a serrated knife, split each warm biscuit horizontally.
  11. Spoon macerated strawberries and some syrup over the bottom halves, add a generous cloud of whipped cream, and crown with the biscuit lids.
  12. Serve immediately and let the juices run. For a make-ahead crowd, keep components separate and assemble just before serving.

Notes

Store biscuits loosely covered at room temperature 1 day or refrigerate up to 4 days. Keep strawberries and whipped cream refrigerated in separate containers; berries will continue to release syrup. Reheat biscuits in a 300°F oven for 5–7 minutes to re-crisp; avoid microwaving, or use very short bursts. Freeze baked biscuits up to 2 months, wrapped tightly; thaw at room temp and refresh in a low oven.

Source: https://simplersavory.com/healthy-low-carb-strawberry-shortcake/