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 lately have a little time, I had been surfing on the web the other day. In search of fresh, interesting ideas, inspiring dishes that I have never tried before, to astonish my family with. Looking for a while unfortunately couldn’t find too many interesting stuff. Just before I thought to give up on it, I came upon this delicious and simple treat by chance. The dessert looked so mouth-watering on its photo, it called for rapid actions.

It was not so difficult to imagine the way it is made, its taste and how much boyfriend will probably like it. Mind you, it is rather easy to keep happy the man when it comes to puddings. Anyhow, I went to the blog: Suncakemom and followed the step-by-step instuctions that were combined with great pics of the procedure. It just makes life faster and easier. I could suppose it is a bit of a effort to take pics in the midst of baking in the kitchen as you may normally have gross hands thus i pretty appreciate the time and energy she devote for making this blogpost .

With that said I am inspired presenting my personal formulas in the same way. Appreciate your the thought.

I had been tweaking the main formula to make it for the taste of my family. I can say it was an incredible success. They prized the flavor, the thickness and loved getting a treat such as this during a lively workweek. They ultimately demanded even more, a lot more. Thus next time I’m not going to make the same mistake. I am likely to double the volume .

keto strawberry Shortcake Recipe credit Suncakemom.

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.