Ingredients
1 c. blanched finely ground almond flour
1 tsp. Swerve granular
1/2 tsp. baking powder
1/4 tsp. kosher salt
2 tbsp. cold butter, cubed
4 large cold egg whites
2 c. sliced strawberries
1 tsp. Swerve confectioners
3/4 c. heavy cream
2 tsp. Swerve confectioners
1/2 tsp. pure vanilla extract
Pinch of kosher salt
Preparation
Step 1Make shortcakes: Preheat oven to 400°. Line a baking sheet with parchment paper. Step 2In a food processor, pulse almond flour, sweetener, baking powder, and salt until well combined. Add butter and pulse until butter is about pea size. Add egg whites and pulse until combined. Butter will be in tiny little pieces, which is okay.Step 3Using an ice cream scoop or measuring cup, scoop 4 shortcakes evenly spaced on prepared baking sheet. Bake until light golden and dough bounces back when lightly pressed with a finger, about 12 to 15 minutes. Let cool on baking sheet.Step 4Make berries: In a medium bowl, toss berries with sweetener. Let sit while you beat cream.Step 5Make whipped cream: In a large bowl using a handheld mixer, beat heavy cream, sweetener, vanilla, and a pinch of salt until medium peaks form. Step 6Slice shortcakes in half and place bottoms on 4 plates. Top each bottom with a spoonful of berries. Top berries with whipped cream. Close sandwich. Over top of shortcakes spoon remaining berries and whipped cream.
