keto strawberry shortcake ice cream cake {dairy free}

• servings: 8 servings
• active time: 30 minutes
• total time: 4 hours 55 minutes

Ingredients

1 cup almond flour

1/3 cup granulated monk fruit sweetener

1/2 teaspoon baking soda

1/2 teaspoon baking powder, preferably aluminum-free

1/4 teaspoon salt

1 tablespoon vanilla extract

3 eggs (pasture-raised when possible), at room temperature

1/4 cup coconut oil, melted and slightly cooled

1/2 teaspoon apple cider vinegar (or lemon juice)

1 pound strawberries, sliced

1 tablespoon fresh lemon juice

4 tablespoons granulated monk fruit sweetener

1/2 teaspoon xanthan gum

2 pints MY O'MY Vanilla gelato, a low-sugar and dairy-free gelato by O'MY Dairy Free

optional toppings: fresh strawberries, low-carb coconut whipped cream

Directions

Preheat the oven to 350°F. Line a square, 8" cake pan with parchment paper, leaving overhang along the edges (see notes), and set it aside.

In a mixing bowl, combine the almond flour, granulated monk fruit sweetener, baking powder, baking soda, and salt.

In a separate bowl, whisk together the vanilla, eggs, melted coconut oil, and apple cider vinegar. Pour the wet mixture into the dry ingredients and whisk until the cake batter is well combined.

Pour the batter into the prepared baking pan. Bake for 11-14 minutes, or until the cake is golden on top and a tootpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes.

While the cake is baking, heat a saucepan over medium heat and place the sliced strawberries, lemon juice and monk fruit sweetener into the pan. Stir to combine.

Cook the strawberries for about 10 minutes- they will break down, release their juices and reduce slightly. If the mixture comes to a rapid boil, turn the heat down to low and let it gently simmer.

Whisk the xanthan gum into the compote. It will slightly thicken and will thicken even more once it is cooled.

Pour the mixture into a heat-safe bowl and let it cool to room temperature.

Once the cake cools, spread half of the strawberry compote on top and place the cake in the freezer for 1 hour to set. Reserve the remaining half of the strawberry compote in the refrigerator.

Meanwhile, take the vanilla gelato out of the freezer and let it sit at room temperature for about 30 minutes. It should slightly thaw so it is more workable and easy to spread.

Scoop both pints into a large bowl and stir it well. Pour all of the gelato onto the strawberry layer and spread it across the top to make an even ice cream layer. Place the cake back into the freezer for at least 3 hours or overnight.

About 30 minutes to 1 hour before serving, remove the cake from the freezer. Spread the remaining strawberry compote on top and let the cake sit at room temperature to defrost (see notes).

Gently lift the cake out of the pan using the parchment paper wings, place on a cutting board, and slice.

Serve each slice with fresh strawberries and/or a dollop of homemade low-carb coconut whipped cream.

Nutrition

• Serving Size: 1
• Calories: 146
• Total Fat: 12 g
• Cholesterol: 41 mg
• Sodium: 21 g
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 2.5 g
• Protein: 3 g