Gluten Free, Paleo & Keto Strawberry Shortcake
- 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)
- 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.
Originally posted 2019-02-20 18:14:08.