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Strawberries are still in season in some parts so enjoy them while you can! This spongy shortcake is super easy and great for the gestational diabetes diet. It’s not a stand-alone cake, meaning we don’t suggest eating it by itself. But who eats shortcake without strawberries anyway? We paired it with farmer’s market strawberries and Reddi Whip. And it’s not pictured, but we added lemon curd at the end….talk about next level!
Keto & Paleo-friendly (make the butter grass-fed), gluten-free, grain-free, sugar-free, diabetic-friendly!
Calories: 293
Fat: 23g
Carbohydates: 12g
Fiber: 3g
Protein: 8g
Servings: 4
Cook time: 20 mins (8 mins on hand)
Ingredients:
1 c Almond Flour (finely ground)
1-2 Tbsp Coconut Sugar (or sweetener of choice (not liquid))
¼ t Baking Soda
⅛ t Salt
4 Tbsp Unsalted Butter (cubed)
1 Egg
1 t Vanilla Extract
½-1 t Lemon Extract (optional)
Equipment:
Oven
Mixer
Large Bowl
Small Bowl
Knife
Muffin Pan
Directions:
1. Preheat oven to 375˚F.
2. Mix together the flour, sugar, baking soda & salt to distribute evenly.
—If you don’t want the cakes to rise like muffins, leave out the baking soda. This will allow you to imprint the middle like regular shortcakes.
3. 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.
4. Lightly mix the egg and extracts together in a separate bowl, then add egg mixture to the main mixture and mix well. The batter will be thick and grainy.
5. Bake in muffin pan for 12 mins and let cool completely.
Tip: Slice the strawberries in a bowl, sprinkle in a sweetener of choice (I used liquid agave this time) and let them sit for a few hours (overnight if possible). This will create a juice.
Tag us on IG or FB and let us know how you like it @TheGestationalDiabeticChef
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