Gluten Free, Low-Carb Strawberry Shortcake (Edit recipe)

Are you a dessert lover who is trying to cut down on sugar? Then you'll love this delicious recipe for a strawberry shortcake using Lakanto Monkfruit Sweetener! Lakanto Classic Monkfruit Sweetener gives this dessert a delicate sweetness that perfectly complements the tartness of the strawberries. The almond flour gives the shortcakes a nutty, rich flavor and a tender crumbly texture. Not only is this recipe delicious, but it is also a healthier option compared to traditional strawberry shortcakes.

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	80
Fat:	7 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	199 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Lakanto

View original recipe

Serves: 6

Ingredients

1 cup Almond Flour
1/4 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
1 tsp Baking Powder
1/4 tsp Salt
2 Eggs
2 Tbsp Coconut Oil, melted
1/4 cup Plain Greek Yogurt, (unsweetened)
1 tsp Vanilla Extract
1 cup Strawberries, sliced, sprinkled with Lakanto Classic Monkfruit Sweetener

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and line a baking sheet with parchment paper or spray with your favorite cooking spray.
In a mixing bowl, whisk together the almond flour, baking powder, and salt.
In a separate bowl, beat the eggs and then stir in the Lakanto Monkfruit Sweetener, the melted coconut oil, Greek yogurt, and vanilla extract. Let sit for 5-6 minutes to let the Monkfruit Sweetener dissolve.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet. Use your fingers to gently press down each mound to form a flat disc.
Bake for 15-18 minutes, or until golden brown and firm to the touch. Allow the shortcakes to cool for a few minutes before slicing in half and filling with sliced strawberries. Serve and enjoy!