KETO STRAWBERRY SHORTCAKE
This Keto Strawberry Shortcake is the perfect spring and summer low carb dessert. With moist cake, fresh whipped cream and sweet strawberries, this is a perfectly balanced keto treat.
cream of tartar
Using a stand mixer or electric mixer, whisk egg whites and cream of tartar together until thick and frothy. Add powdered erythritol and whip until thickened.
Add the egg yolks to the mixture and beat until thick and creamy.
Fold dry ingredients into egg mixture, gently so that you do not deflate the egg mixture. Combine melted butter, almond milk and vanilla extract together and add to the batter.
Grease and line two - 8-inch sandwich cake pans and spoon half of the batter into each, smoothing it out carefully.
Bake at 350°F for 45 to 60 minutes. Remove from the oven when a toothpick comes clean and cool the cakes on a cooling rack.
Once cooled, very carefully cut each cake in half. Combine the heavy cream, erythritol and vanilla in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.
Complete each layer by spreading a layer of whipped cream on top of a cake layer, sprinkling some strawberries on top of the whipped cream and topping with another layer of cake. Repeat.
Repeat until you have used all four layers of cake.
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