KETO STRAWBERRY SHORTCAKE! LIGHT LOW-CARB LCHF GLUTEN-FREE SUGAR-FREE

KETO STRAWBERRY SHORTCAKE! LIGHT LOW-CARB LCHF GLUTEN-FREE SUGAR-FREE


hey there wasn’t the TED talks cooking I’m Tim and today I’m making Quito strawberry shortcake I think you’re gonna love this recipe it’s relatively low cal it’s simple to make it’s high fat low carb and it’s sweet and delicious let’s get started to prepare the strawberries wash them of course and then core them using a paring knife like this then cut them in thick slices next have some sweetener here I’ve got about a half a pound of strawberries and I’m going to add about two tablespoons of powdered erythritol you use whatever sweetener in whatever amount you like give it a good mix and then let them macerate for about 30 minutes at least to make the whipping cream we’re going to start off with one cup or 250 millilitres of heavy whipping cream maybe just a little bit more next add some vanilla I’m using a tablespoon of vanilla extract and then of course sweetener I’m going to use two tablespoons of powdered erythritol again use whatever sweetener you like in whatever amount you like start out slowly or you’ll end up with a cloud of erythritol which you don’t want don’t go a little bit faster and beat it to stiff peaks and here you can see we have a nice stiff peak that holds its shape and that’s just perfect we’re gonna put this in the refrigerator to make this short cake it’s really very easy we’re gonna start off with a cup and a half that’s 170 grams or 6 ounces of blanched almond flour of course you can use unbleached almond flour your shortcake will just turn out a little brown I’m also going to use a quarter cup that’s 30 grams or 1 ounce of coconut flour as well as 2 teaspoons of baking powder obviously we’re going to need some salt so here I’m going to add in a half a teaspoon of kosher salt and then of course we want to mix all of these together I’m going to use my whisk to do that and there we go if you see some lumps you want to break those up with your whisk or by hand now before we get to the next step you want to pre-heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius and you’ll also want to grease a muffin tin this is a silicon muffin tin they’re really nice and I’ve used refined coconut oil to grease the individual little holes with put that aside for the moment and now we can make the rest of the cake base here I’m going to start off with four tablespoons that’s 60 grams of softened unsalted butter and of course scrape off everything on the paper there next we’re going to need some sweetener normally we’d use sugar here we’re going to use 2/3 cup or 80 grams of powdered erythritol and get it all out of there of course I’m gonna attach it to my stand mixer and using the paddle attachment we’re going to cream these together just like we would butter and sugar for any cake recipe once you have the ingredients combined you can go a little faster than this of course and you’re going to stop and scrape down the bowl just to make sure you don’t have anything stuck in the bottom of the bowl make sure your ingredients get well incorporated and you’ll notice after about two minutes that they mix your lightens in color becomes a lighter color of yellow and that means it’s time to add the eggs here we’re going to use four large eggs and we’re gonna add them one at a time here goes the first one and we’re just gonna stir them in somewhat vigorously stop and scrape down the bowl of course and then continue on and once it’s more or less incorporated then it’s time to add another egg and so on with the other eggs and after that we’re gonna add in a quarter of a cup or 60 milliliters of sour cream that’s 2 ounces if you’re weighing things get that mixed in there we go and now it’s time for some flavorings here I’ve got 1/2 a teaspoon of almond extract I’m also going to add in a tablespoon of apple cider vinegar this will react with the baking powder and will create an area lighter cake let’s get those mixed in there there we go and now we’re ready to add the dry ingredients we’re gonna add them in one third at a time here’s the first addition we’ll just stir it in there like this until it’s more or less well incorporated I’m gonna stop once in a while actually in between additions to scrape down the bottom of the bowl just to make sure everything gets well incorporated give it another stir and here we go add in the second third stir it in give it a scrape down and there we go and finally the rest of the dry ingredients here we go sturm in and here you can see it’s everything is pretty well incorporated this is actually pretty nice here I’ve removed the bull so you can get a good look at it see it’s a nice unified dough it’s nice and wet and this will make really great shortbreads all that’s left to do is to divide the dough up into twelve equal portions more or less equal portions here we go it’s pretty easy I’m just gonna spoon it in there like this and here’s what it looks like right before we put it in our 350 degree oven for 25 to 30 minutes and here they are fresh out of the oven you can see they’re nice and browned on top they smell great and never to let them cool before we unmold them I’m going to show you how to assemble the dessert here cut one of the short cakes in half like this and I’m going to start by putting a nice little mound about a tablespoon or so of whipped cream right on there next you guessed it some of our macerated strawberries like that don’t worry if there’s an escapee or two looks great on the plate a little bit more maybe we don’t want to be too stingy there we go and next another dollop of whipped cream he’s in that grade next I’m gonna replace the top at a jaunty angle and to finish it off another little dollop of whipped cream just a little bit right there on top and why not let’s add in just a little slice of strawberry and there you have it well alright let’s give it a try here wow that is really really good I’m gonna tell you what the little cake the little shortcake absolutely perfect just a list the strawberries are sweet not too sweet and of course the whipped cream that’s whipped cream you know what are you gonna do is all good next small dessert for really any time thanks for watching us here today Tim tarts cooking before you go please make sure you subscribe to my channel will help you find my videos and it helps my channel grow also please comment and share especially on Facebook and give us a little likely to do anyway listen we’ll catch you next time attempt our cooking thanks for watching you

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