Strawberry Shortcake
Biscuit
3/4 cup almond flour
1/4 cup coconut flour
3 Tablespoons xylitol
3 tablespoons butter, melted
1/4 cup of buttermilk
1 tsp. Baking powder
1/2 tsp. Salt
5 egg whites
Instructions:
In a large mixing bowl, combine almond flour, coconut flour, melted butter, salt, baking powder, xylitol, and buttermilk until a dry crumbly mixture forms.
In a separate bowl, beat egg whites with mixer on high they have doubled in size and peaks form.
Fold beaten egg whites into flour mixture. Let mixture sit for 5 minutes to allow moisture to absorb.
Consistency should be a like a wet dough. If mixture is too thin, add almond flour as needed.
Line a baking sheet with parchment paper. Scoop dough onto parchment paper forming round disks, 1” apart.
1/8 of a cup for 10 small biscuits, 1/4 of a cup for 5 large biscuits.
Brush tops with melted butter, if desired.
Bake at 425 for 14-18 minutes, or until a toothpick inserted in the middle comes out clean.
Strawberries
1 pound of fresh strawberries steamed and quartered.
1 tablespoons of sugar substitute
Instructions:
In a bowl, mash of half strawberries with sugar substitute (should resemble chunky sauce)
Add remaining whole strawberries.
Place in refrigerator for 30 minutes allowing juices to develop.
Whipped Kreme
1 1/2 cups heavy cream, chilled
1 pack of KETO//KREME®
1 1/2 teaspoons vanilla
Instructions:
Using a mixer, beat the heavy cream, KETO//KREME®, and vanilla on high until soft peaks form, about 2-3 minutes.
