Ingredients for Vanessa's Low Glycemic Load Strawberry Shortcake
- 1 1/2 cups Oat Flour
- 1/2 cup Flax Seed
- 1/4 cup Wheat Germ
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Honey
- 1/4 cup Butter, softened
- 1/2 cup Milk
- 2 cups Sliced Strawberries
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Whipping Cream
- Vanilla
- 1/2 cup Sour Cream
- Erythritol
- Almond Flour
- Almond Milk
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How to Make Vanessa's Low Glycemic Load Strawberry Shortcake
- Preheat oven to 450°F (232°C).
- In a medium bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the almond flour, baking powder, and salt. Mix until just combined. Do not overmix.
- Stir in the almond milk until a soft dough forms.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool completely on a wire rack.
- While the shortbread is baking, whip the cold heavy cream in a chilled bowl until soft peaks form.
- Gently fold in the sour cream and vanilla extract.
- Once the shortbread has cooled, carefully cut each shortbread in half horizontally.
- Layer the bottom half of the shortbread with whipped cream and sliced strawberries.
- Top with the remaining shortbread half. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
35g
Fat
81g
Carbs
10g
