Diabetic Strawberry Shortcake
Indulge in the guilt-free delight of Diabetic Strawberry Shortcake, a low-sugar twist on a classic dessert that doesn't skimp on flavor. This recipe combines tender, flaky biscuits made from a wholesome blend of almond flour and whole wheat flour, naturally sweetened with erythritol, making it perfect for those managing blood sugar levels. Juicy, macerated fresh strawberries and a luscious homemade whipped cream topped with powdered erythritol create layers of refreshing sweetness in every bite. Easy to prepare in under 35 minutes, this dessert is a show-stopping treat for any occasion. Whether you're following a diabetic-friendly diet or simply seeking a healthier alternative, this strawberry shortcake is sure to satisfy your cravings without compromise.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted butter (cold)
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 cups Fresh strawberries (sliced)
- 2 tablespoons Granulated erythritol
- 1 teaspoon Fresh lemon juice
- 1 cup Whipping cream
- 2 tablespoons Powdered erythritol
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, whole wheat flour, baking powder, and salt.
Cut the cold unsalted butter into small cubes and use a pastry cutter or fork to work it into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, combine almond milk and vanilla extract.
Gradually stir the wet ingredients into the dry ingredients until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface, gently pat it into a ¾-inch thick circle, and cut out 6 biscuits using a round cookie cutter or glass.
Place the biscuits on the prepared baking sheet and bake for 10–12 minutes, or until golden brown. Let them cool on a wire rack.
Meanwhile, prepare the strawberries by tossing them with granulated erythritol and lemon juice in a medium bowl. Let the mixture sit for 10 minutes to macerate.
For the whipped topping, use a hand mixer or whisk to beat the whipping cream and powdered erythritol until soft peaks form.
To assemble the shortcakes, slice each biscuit in half horizontally. Layer the bottom half with a generous scoop of strawberries and their juices, then top with whipped cream. Place the biscuit top on and add another dollop of whipped cream and extra strawberries, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 19.4 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 624 mg | 48% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
