Almond Strawberry Shortbread (Gluten-Free, Low-Carb)

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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:

Every summer BBQ needs a sweet treat at the end and this is something that will satisfy everyone including those who can’t have gluten! I love the addition of almond flower for added heart healthy fats, protein and vitamin E and those strawberries not only taste great they give you a hefty dose of vitamin C to ward off summer bugs! Another fantastic thing about this recipe is that the dessert is made in single servings to keep portions in check. If this is still too much for you, just use mini muffin tins which allows for all the flavor but 1/3 of the calories! YUM!

By Amy Shapiro, MS, RD, CDN

Almond Strawberry Shortbread (Gluten-Free, Low-Carb)

  • Prep Time: 35 minutes
  • Cook Time: 15-20 minutes
  • Servings: 6

Ingredients

Shortbread Ingredients:

1/2 cup gluten-free flour
1 1/4 cup almond flour
6 tablespoons butter (room temperature)
2 eggs
1/3 cup sweetener
1 tsp vanilla extract
1/4 teaspoon salt
1/4 cup sliced almonds for garnishing

 

Filling Ingredients:
fresh cut strawberries

3/4 cup heavy whipping cream
1 tablespoon sweetener

Instructions

Shortbread Instructions:

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

 

Filling Instructions:

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!

Shortbread Instructions: 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   Filling Instructions: 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!

Nutrition Information

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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