Description
Delicious individual strawberry shortcake cups made low-carb with almond flour and fresh strawberries. Perfect for a guilt-free dessert!
Ingredients
Scale
For the Crust:
- For the shortcake cups:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted butter
- 1 large egg
- 1/2 tsp vanilla extract
- For the strawberry filling:
- 2 cups fresh strawberries, diced
- 2 tbsp granulated erythritol
- 1 tsp lemon juice
- For the whipped topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with parchment liners.
- In a bowl, whisk together almond flour, erythritol, baking powder, and salt for the shortcake cups.
- Add melted butter, egg, and vanilla extract to the dry ingredients. Mix until well combined.
- Divide the batter evenly among 6 muffin cups, pressing down to form cups.
- Bake for 12-15 minutes until golden. Let cool completely.
- While cups cool, prepare strawberry filling by mixing strawberries, erythritol, and lemon juice in a bowl. Let sit for 10 minutes.
- For the whipped topping, beat heavy cream, powdered erythritol, and vanilla until stiff peaks form.
- To assemble, spoon strawberry mixture into each shortcake cup and top with whipped cream.
- Garnish with additional strawberry slices if desired.
Notes
Store leftovers in the refrigerator for up to 2 days. For best results, assemble just before serving to maintain crispiness.