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!?
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Ingredients
Dry Mix
- 1 c Almond Flour (finely ground)
- 1-2 tablespoon Coconut Sugar (or sweetener of choice (cannot be liquid))
- ¼ t Baking Powder
- ? t Salt
- 4 tablespoon 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.