Strawberry Shortcake!

This easy Strawberry Shortcake recipe is gestational diabetes diet friendly in every way., It takes only 8 ingredients and has 12g carbs per serving!

Why Strawberry Shortcake?

It’s the height of strawberry season and you should be able to partake guilt free. This shortcake will do the trick!

Gestational Diabetes Diet

Strawberries are one of the better fruits you can eat because they’re less than 15g carbs per cup and they have traces of many vitamins. 

Recipe Modifications

Coconut sugar was used here. It has half the affect on your blood sugar that white sugar does. So using it in this recipe is really just a safety net and doesn’t positively or negatively affect the flavor. You can use regular sugar with the same measurement.

I paired this shortcake with farmer’s market strawberries and Reddi Whip. I sliced them and sprinkled Swerve powdered sweetener at let sit for a few hours to develop a juice. No hassle. And it’s not pictured, but we added lemon curd at the end….talk about next level!

To make it Keto use grass-fed butter and your sweetener of choice.

Nutritional Highlights

Really good percentages in the micro nutrients due to the almond flour.

Nutrition Facts

Strawberry Shortcake

Amount Per Serving (1 shortcake)

Calories 293 Calories from Fat 207

% Daily Value*

Total Fat 23g 17%

Saturated Fat 8g 40%

Monounsaturated Fat 1g

Cholesterol 77mg 26%

Sodium 97mg 4%

Potassium 18mg 0%

Total Carbohydrates 12g 8%

Dietary Fiber 3g 7%

Sugars 7g

Protein 8g 6%

Vitamin A 9.4%

Vitamin C 6%

Calcium 7%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

Strawberry Shortcake

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Author — Traci

This easy Strawberry Shortcake recipe is gestational diabetes diet friendly in every way., It takes only 8 ingredients and has 12g carbs per serving!?

Prep Time8 minutes

Cook Time12 minutes

Total Time20 minutes

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Choose the number of servings 4 shortcakes

Ingredients

Dry Mix

• 1 c Almond Flour finely ground
• 1-2 Tbsp Coconut Sugar or sweetener of choice (cannot be liquid)
• ¼ t Baking Powder
• ? t Salt
• 4 Tbsp Unsalted Butter, cubed

Wet Mix

• 1 each Egg
• 1 t Vanilla Extract
• ½-1 t Lemon Extract optional

Instructions

• Preheat oven to 375?F.

Dry Mix

• Mix together the flour, sugar, baking powder & salt to distribute evenly.
• Add butter & mix well. If the butter is straight from the refrigerator, you may need to use your hands to help incorporate it all evenly.

Wet Mix

• Lightly mix the egg and extracts together in a separate bowl, then pour into the dry mix and mix well. The batter will be thick.

Bake

• Bake in muffin pan for 12 mins and let cool completely. You can imprint them if you want before they cool.

Notes

Equipment: Oven, Mixer, Large Bowl, Small Bowl, Knife, Muffin Pan

Tip: Slice the strawberries in a bowl, sprinkle in a sweetener of choice and let them sit for a few hours (overnight if possible). This will create a juice.

How did yours turn out? Tag me!@TheGestationalDiabeticChef

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