I wanted to create something as a light and fluffy dessert for hot summer days. I wanted to incorporate fresh fruit ingredients because I wanted to use those summer strawberries that are currently in season. I made the recipe low sugar, using the least amount of sweetener that I could and with all natural sweeteners. I also made it gluten free using almond flour and a little bit of gluten free flour. I think this recipe would be great with any kind of fruits!
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
Almond Strawberry Shortbread (Gluten-Free, Low-Carb)
1/2 cup gluten-free flour
1 1/4 cup almond flour
6 tablespoons butter (room temperature)
1/3 cup sweetener
1 tsp vanilla extract
1/4 teaspoon salt
1/4 cup sliced almonds for garnishing
fresh cut strawberries
3/4 cup heavy whipping cream
1 tablespoon sweetener
1. Preheat oven to 350F
2. Mix almond flour, gluten-free flour, and sweetener together. Then add butter, eggs, vanilla, salt and mix together until fully combined into a dough.
3. Scoop batter into muffin tins and sprinkle sliced almonds on top for garnish.
4. Bake for 20-15 minutes until golden
5. Remove cakes from muffin tin and allow to cool completely
1. In a bowl, using an electric mixer, whip the heavy cream with tablespoon of sweetener until peaks form.
2. With a knife, cut the shortbread cake in half horizontally. Scoop whipped cream and strawberries onto the short bread halves and cover it with the tops, creating a sandwich
3. Get ready to indulge and enjoy!
Per Serving: Calories: 379; Total Fat: 32g; Saturated Fat: 13g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 120mg; Sodium: 228mg; Potassium: 96mg; Carbohydrate: 16g; Fiber: 1g; Sugar: 6g; Protein: 8g
Nutrition Bonus: Vit C: 25%; Vit A: 15%; Iron: 7%
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