Well I had a pretty good keto day. We made fajitas, cheese dip, and strawberry shortcake. It was the first time making strawberry shortcake, and it turned out great! I wasn't sure when I saw the recipe because it looked so different from other mug cakes, but it worked well. Anything covered in strawberries and whipped cream is bound to be pretty good though. I did alter the recipe a bit. I added more erythritol than I saw in the original recipe. I do like my stuff pretty sweet though. I ate the rest of the pie too. It was too good. I just couldn't help myself.
Strawberry Shortcake
Ingredients
Directions
Nutrition:
220 calories, 2 carbs for the shortcake only
- 1 egg
- 1 T sour cream or Greek yogurt
- 2 T water
- 1½ T coconut flour
- 1 T granulated sugar substitute, I used erythritol
- ½ tsp. baking powder
- Optional: a dash of vanilla or almond extract
- For strawberry shortcake: homemade whipped cream, sliced strawberries mixed with erythritol
Directions
- In a small microwave-safe bowl whisk the wet ingredients together with a fork.
- Add the dry ingredients and whisk again.
- Microwave for 1 minute and 30 seconds or until the top is just dry. Don't overbake!
- Top with homemade whipped cream and sliced strawberries. Or you could add some more sweetener to the batter and top with your favorite low-carb frosting of choice.
Nutrition:
220 calories, 2 carbs for the shortcake only