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Strawberry Shortcake: Timeless Classic Made Healthy

StrawberryShortcake

I am going to confess that I am very particular about my strawberry shortcake. I have often stood at the grocery store, looking askance at what they try to pass off as shortcake. Those small spongy cakes with the wells in the center that looks like it tastes of sawdust? That is absolutely, positively not shortcake. My shortcake-loving self takes serious offence at the very thought.

Real shortcake is like a biscuit. A slightly sweetened, dense and somewhat crumbly biscuit. It should be deliciously tender and yield easily to your fork, but it should also hold up to mountains of strawberries and whipped cream. So don’t be misled by the fact that it has “cake” in the name. Strawberry shortcake should never be cakey.

Making a true shortcake with low carb and gluten-free ingredients presented a bit of a challenge. Getting that right biscuit-y texture took some experimentation. But it was worth the effort, no question. Strawberry Shortcake is always worth the effort.

 

 

Strawberry Shortcake

by Carolyn Ketchum

Timeless classic made healthy


Ingredients

Shortcakes:

2 cups almond flour

1/3 cup unflavored whey protein powder

1/4 cup sifted coconut flour

1/4 cup Swerve Sweetener

1 tbsp baking powder

1 tbsp lemon zest

1/4 tsp salt

4 large eggs

1/3 cup butter or coconut oil, melted

1/2 tsp vanilla extract

 

Filling:

1 cup heavy whipping cream

3 tbsp confectioner’s Swerve Sweetener

1/2 tsp vanilla extract

1 lb strawberries, washed, hulled and sliced

 

Instructions

Shortcakes:

Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the almond flour, whey protein, coconut flour, Swerve, baking powder, lemon zest and salt. Break up any clumps with the back of a fork.

Add eggs, butter and vanilla extract and stir until thoroughly combined. Using wet hands, roll several tablespoons of dough into balls and place several inches apart on prepared baking sheet.

Flatten balls to about 1 1/2-inch thickness with the palm of your hand. Bake 15 to 18 minutes, until firm to the touch and just golden brown around the edges. Remove and let cool.

 

Filling:

Beat whipping cream with confectioner’s Swerve and vanilla until it holds stiff peaks.

Cut each shortcake open with a serrated knife and place bottom half on plates. Top with several tablespoons of whipped cream and spread to the edges.

Divide strawberries evenly among shortcakes and add top half of shortcake. Serve immediately.

Makes 10.

 

A Perfect Valentine’s Treat – Red Velvet Cake Truffles

Red Velvet Cake Truffles 3

Are you a red velvet cake fan? I honestly admit, it was never really on my radar until recently. It’s not something I grew up eating and I think the first time I ever heard of it was in the movie Steel Magnolias. I didn’t actually taste it for many years after that and I guess I was rather underwhelmed as it didn’t seem to leave much impression. It was cake and it was dyed red and I would rather have had chocolate any day of the week.

But red velvet cake is a very popular dessert these days and it’s almost everywhere you look. With its deep red color and contrasting white frosting, it becomes even more popular around Valentine’s Day. It really is quite eye-catching and fun, I have to admit. So why not take that pretty red cake, smoosh it all up, roll it into truffles and dip it in dark chocolate? The best of all possible dessert worlds and perfect for a holiday celebrating love.

Red Velvet Cake Truffles 6

Red velvet typically contains quite a lot of red food coloring to achieve that deep, intense red and it’s hard to achieve without that color without artificial dyes. But you do have some options in that regard. Beet puree can give your cake a red hue without the use of any dye at all. Your truffles may not be quite so deep red but more of a lovely dusky pink as mine were. You may also want to investigate some of the natural vegetable dyes, but it can take quite a lot of them to get a true red colour. You could also use a combination of beet puree with a little added natural vegetable dye to enhance it.

Regardless of how deep red or dusky pink your truffles turn out to be, they will be utterly delicious and will let your Valentine will know just how much you love them. Check out the recipe here:

Red Velvet Cake Truffles

 

A Perfect Holiday Treat

English Toffee 5 (1)

That perfect delectable crunch. It melts in your mouth and leaves a buttery nutty flavor to linger long after the last piece in the tin has been claimed. English toffee is one of the world’s oldest and tastiest confections, cooked with loved ones and often shared over the holidays. As delicious and holiday appropriate as toffee can be, we’d hesitate to eat so much sugar in one sitting….[Continue Reading]