LOW CARB BERRY SHORTCAKE

(Low Carb, Grain Free & Nut Free)

Ingredients

ingredients
  • 3 large Eggs
  • 4 oz. Cream Cheese
  • 1/4 tsp. Baking Powder
  • 1/2 tsp. Vanilla Extract
  • 2 tbsp. Erythritol

Filling

  • 3/4 cup Berries of choice Slice strawberries if using.
  • 1 cup Heavy Whipping Cream
  • 1 tbsp Erythritol Optional

Instructions

  • Preheat oven to 275F. Separate the egg whites from the yolks. Whip the egg whites until they are foamy.
egg whites
  • In a medium mixing bowl add the yolks, cream cheese, vanilla, baking powder, and erythritol and beat until smooth. (It helps if the cream cheese is room temp but it’s not necessary)
  • Fold egg whites slowly into the egg yolk mixture, then spread evenly on a baking sheet covered with slightly oiled parchment paper.
Cloud Cake
  • Bake for 30-40ish minutes until golden brown. ( Ovens vary)
  • Let cool while you are slicing or washing berries and making the whipped cream.

Filling

  • Add the heavy whipping cream and sweetener if you are using any to your kitchen-aid on high and whip it. Whip it good…. until its fluffy. You can also use a hand mixer.
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Put it together

  • Slice the “cake” or “cloud bread” with a pizza cutter into nine even”ish” pieces.Alternate layers of cake, whipped cream and berries. ( Three layers of cake)
  • Serve immediately…you can’t keep these hanging around in the fridge.
  • Enjoy your treat!

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