How To Make Diabetic Strawberry Shortcake Recipe
A light and fluffy shortcake topped with fresh strawberries and whipped cream, perfect for a diabetic-friendly dessert.
Serves:
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 cup unsalted butter, melted
- 1/4 cup Stevia sweetener
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup whipped cream
Instructions
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Preheat oven to 350°F.
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In a mixing bowl, combine the almond flour, almond milk, coconut flour, baking powder, melted butter, Stevia sweetener, egg, and vanilla extract. Mix until well combined.
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Spread the mixture into a greased 8-inch cake pan and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool for 5 minutes, then slice it into four pieces.
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Arrange the sliced strawberries on top of the each slice, then top with a dollop of whipped cream.
Nutrition
- Calories : 234kcal
- Total Fat : 20g
- Saturated Fat : 9g
- Cholesterol : 80mg
- Sodium : 341mg
- Total Carbohydrates : 11g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 6g
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