This is such an easy recipe to whip up when you are in the mood for something sweet. This dessert combines a light and fluffy shortcake topped with fresh whipped cream and sweet berries in perfect-sized portions for you and a friend.
MAKES: 2 servings
1 SERVING: 261 Calories, 25 g Fat, 4 g Carbs, 6 g Protein
1 tbsp (15 g) butter
1 tbsp (15 ml) unsweetened almond milk
1 tbsp (15 ml) sour cream
1 tsp vanilla extract
1 tbsp (7 g) powdered erythritol
1 egg
¼ tsp baking powder
1 tbsp (7 g) coconut flour
2 tbsp (13 g) almond flour
¼ cup (60 ml) heavy cream
1 tbsp (7 g) powdered erythritol
¼ cup (38 g) strawberries, sliced
Grease two 6-ounce (180-ml) microwave-safe ramekins.
To make the shortcakes, in a medium, microwave-safe bowl, melt the butter. Add the almond milk, sour cream, vanilla, erythritol and egg, whisking to combine. Add the baking powder, coconut flour and almond flour, whisking to combine.
Pour the mixture evenly between the ramekins. Microwave for 60 seconds and check for doneness by inserting a toothpick to see if it comes out clean. If additional cooking is needed, microwave for 30 seconds and check again. Allow to cool.
Make the topping by whipping the heavy cream until soft peaks form. Mix in the erythritol. Spoon the whipped cream and strawberries over the cooled shortcakes.