This special Keto treat is sure to satisfy your sweet tooth and support your nutritional goals so be sure to prepare this while strawberries are in-season. Our shortcakes are extra fluffy because we used ricotta cheese in them, we know you will enjoy these so much!
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 ½ cups almond flour
¼ teaspoon sea salt
4 tablespoons erythritol
3 tablespoons cold butter
1 large egg
¼ cup full-fat ricotta cheese
½ teaspoon pure vanilla extract
1 cup fresh strawberries, halved
1 cup canned whipped cream
Preheat your oven to 350 degrees Fahrenheit.
Pulse all shortcake ingredients in a food processor until a thick dough is formed.
Scoop onto a baking tray lined with parchment paper as 4 rustic-looking shortcakes.
Bake for 15-18 minutes, or until the tops of each shortcake are golden brown.
Remove from the oven and allow to cool before halving and filling with halved strawberries and whipped cream.
Serve immediately, storing any leftovers in the fridge for up to 3 days (if you know you will not eat all of these and will save some, wait until ready to eat to fill with strawberries and whipped cream so that the shortcakes do not get soggy).
Net Carbs: 14