Keto Strawberry Shortcake Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

3 large eggs (room temperature, separated)

3 tbsp full-fat cream cheese (or mascarpone)

2 tbsp sweetener

1/4 teaspoon cream of tartar

1 cup heavy cream

1/3 cup sweetener

1 tsp vanilla extract

1 cup fresh strawberries (sliced)

Directions

Make the Cloud Bread

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

Separate the eggs into whites and yolks, placing the whites in one bowl and the yolks in another.

Beat the egg whites and cream of tartar with an electric mixer until firm peaks form.

In a separate bowl, whisk the cream cheese, sweetener, and egg yolks until creamy.

Using a spatula, gently fold the egg whites into the cream cheese yolk mixture.

Scoop the mixture onto the parchment paper in 8 circular shapes.

Bake for 30-35 minutes, until golden and fluffy. Let cool.

Prepare the Filling

Add the heavy cream and vanilla extract to a bowl and mix with an electric mixer until it thickens to form whipped cream.

Assemble the Shortcake

Take one piece of cloud bread and spread some whipped cream on it. Add a layer of sliced strawberries. Top with another piece of cloud bread.

Repeat with the remaining cloud bread and filling.

Nutrition

• Calories: 302 kcal
• Total Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.01 g
• Cholesterol: 201 mg
• Sodium: 98 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 7 g