• On Mar, 20, 2020
•  lady
•  Recipes

A traditional cake that is ready for the new age. Keto strawberry shortcake made with almond flour will bring joy and happiness whenever it’s on the table!

As I recently have some time, I was surfing on the web last week. Looking for new, stirring thoughts, inspiring meals that I’ve never used before, to delight my family with. Looking for quite some time yet couldn’t discover too many interesting things. Just before I wanted to give up on it, I came across this delightful and simple dessert by chance. It looked so tempting

on its snapshot, it called for immediate actions.

It was simple enough to imagine how it is made, how it tastes and how much my husband might like it. Mind you, it is extremely easy to impress the guy when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the website: Suncakemom and then followed the precise instuctions that had been combined with wonderful pics of the procedure. It really makes life less difficult. I could suppose it is a slight hassle to take photographs down the middle of cooking in the kitchen as you may typically have gross hands and so i highly appreciate the hard work she devote for making this blogpost .

With that in mind I am empowered to present my personal dishes in the same way. Thanks for the idea.

I had been tweaking the main formula create it for the taste of my family. I have to mention it turned out a great outcome. They enjoyed the taste, the overall look and enjoyed having a delicacy such as this in the midst of a busy workweek. They basically demanded even more, more and more. Thus the next occasion I’m not going to commit the same miscalculation. I’m going to twin the quantity .

Thanks for SunCakeMom who made the keto strawberry shortcake recipe a reaility

Preheat oven to 350°/ 180°C.

Separate eggs.

Beat egg whites with an electric mixer until soft peaks form then add yolk to it one by one.

Put room temperature butter, honey and the vanilla extract in a middle size mixing bowl and beat them together until butter is creamy.

Add almond flour and half of the beaten eggs to the butter mixture and mix them together.

Fold in the other half of the beaten eggs with a spatula.

Pour batter into the tray and put it in the preheated oven for 30 minutes or until toothpick comes out clean.

Put it on a cooling rack and let it cool down completely.

Whilst cake base it cooling prepare the whipped cream. Put cream, sweetener and vanilla extract in a mixing bowl and beat until cream hardens.

Wash and cut up strawberries as well.

When cake cooled down cut the top off if it’s uneven then cut it horizontally into 3 equal pieces. Shape the sides if necessary.

Divide the whipped cream and the cut strawberries into three part. Spread first part of the whipped cream onto the bottom part of the cake.

Put one third of the strawberries equally on the whipped cream.

Place next layer on and repeat the process.

Continue with the third layer as well and decorate the top with the rest of the strawberries.

Put cake in the fridge for a couple of hour before cutting up and serving it.