Gluten Free, Paleo & Keto Strawberry Shortcake

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3.5 from 78 votes

Gluten Free, Paleo & Keto Strawberry Shortcake

30 minutes
Calories 380kcal

Ingredients

  • 1/2 pound strawberries (sliced)
  • 2 tablespoons orange juice (sliced)
  • 2 tablespoons sweetener (sliced)
  • whipped cream
  • coconut cream
  • 77 grams sour cream
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 96 grams almond flour
  • 60 grams flax seed meal (sliced)
  • 21 grams coconut flour
  • 20 grams whey (sliced)
  • 3 tablespoons xylitol sweetener (sliced)
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum (sliced)
  • 1/4 teaspoon kosher salt
  • 2 teaspoons orange zest (sliced)
  • 112 grams grass-fed butter (sliced)

Instructions

  • Mix the strawberries with a bit of orange juice and sweetener (optional).
  • Allow to macerate while you make the shortcakes.Preheat oven to 450°F/230°C.
  • Line a baking tray with parchment paper or a baking mat.
  • Add egg, sour (or coconut) cream and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed.
  • Set aside.
  • Add almond flour, flaxseed meal, coconut flour, whey protein, sweetener, baking powder, xanthan gum (or more flax), kosher salt and orange zest to a food processor and pulse until very thoroughly combined.Add in the butter and pulse a few times until pea-sized.
  • Pour in the egg and cream mixture, pulsing until combined.
  • The dough will be very shaggy.
  • Pat the dough onto a round in the prepared baking tray, dusting with coconut flour as needed.
  • Cut out six shortcakes, working the dough as little as possible.
  • Brush with melted butter and bake for 15-20 minutes until deep golden.
  • Whip up heavy cream (or cold coconut cream) in a chilled bowl until soft peaks form.To assemble the shortcakes, halve the biscuits and add a dollop of whipped cream and a generous helping of strawberries.These guys keep well (unassembled!), stored in an airtight container at room temperature, for 3-4 days.
  • You can freeze the shaped biscuit dough for 1-2 months, and bake straight from the freezer as needed.

Nutrition

Calories: 380kcal

Originally posted 2019-02-20 18:14:08.

Article Categories:
Breakfast

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