These keto strawberry shortcake are tender, moist, and with beautiful orange notes throughout! Simply summer at its best!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
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. Allow to cool for 10 minutes before serving.
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.
Please see post for deets, possible subs, and methodology without a food processor.
I found each batch to yield 6 biscuits, and nutrition facts were estimated per biscuit without the strawberries or the cream (so adjust the amount of these to fit your macros. And note that you can also make them a little thinner and get 7-8 out of one batch.