Keto Strawberry Shortcake

Step 1

Preheat the oven to 350°F.

Step 2

Using a stand mixer or electric mixer, whisk the egg whites and cream of tartar together until thick and frothy. Add the sweetener and whip until thickened.

Step 3

Add the egg yolks to the mixture and beat until thick and creamy.

Step 4

Combine the almond flour, coconut flour and baking powder in a large bowl and whisk to remove any clumps.

Step 5

Fold the dry ingredients into the egg mixture, mixing slowly so that you do not deflate the egg mixture.

Step 6

Combine the melted butter, almond milk and vanilla extract together and add to the batter, again folding gently until just combined.

Step 7

Grease and line two - 8-inch sandwich cake pans and spoon half of the batter into each, smoothing it out carefully.

Step 8

Bake for 45 to 60 minutes, checking at the 45 minute mark to see if a toothpick comes out clean.

Step 9

Remove from the oven and cool the cakes on a cooling rack.

Step 10

Once cooled, very carefully cut each cake in half – the outside edge can be a bit crumbly so use a very sharp knife and a gentle hand.

Step 11

Combine the heavy cream, sweetener and vanilla in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.

Step 12

Complete each layer by spreading a layer of whipped cream on top of a cake layer, sprinkling some strawberries on top of the whipped cream and topping with another layer of cake. Repeat until you have used all for layer of cake.