Coconut Shortcakes with Berries and Cream
9.2g
Net Carbs
5.0g
Protein
35.6g
Fat
3.7g
Fiber
382
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 4 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1 2/3 cups Heavy Cream
- 1 1/4 cups Strawberries
- 3 tablespoons Unsalted Butter Stick
- 1/4 cup Whole Grain Soy Flour
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/3 cup Coconut, shredded, unsweetened
- 1 teaspoon Vanilla Extract
- 1 1/4 cups Red Raspberries
- 1 large Egg (Whole)
- 1 teaspoon Coconut Extract
- 1/2 cup Blueberries
Directions:
- Heat oven to 375°F. In a large mixer bowl, combine soy flour, baking powder, ¼ cup coconut, 3 tablespoons sugar substitute and the melted butter. Make a well in center and add egg, coconut extract and 2/3 cup heavy cream. Whisk the liquid ingredients together until blended, then combine with the dry mixture, mixing just until blended.
- Drop the mixture by slightly rounded ¼ cupfuls onto a baking sheet to make 6 mounds. Using fingertips, shape each into 2½-inch rounds; divide and sprinkle remaining coconut over tops. Cover with plastic wrap and refrigerate 20 minutes. Bake 12 minutes, until lightly golden around edges and firm to the touch. Transfer to a wire rack and cool completely.
- Meanwhile, with an electric mixer on medium-high, beat together remaining 1 cup heavy cream, 1 tablespoon sugar substitute and the vanilla extract to soft peaks. Whisk 1 tbsp sugar-free jam (if using) in a medium bowl until smooth; add raspberries, sliced strawberries and blueberries, tossing gently until coated.
- To serve, split the shortcakes in half horizontally. Spread 1/3 cup whipped cream on the bottom of each shortcake. Spoon ½ cup of the berries over whipped cream and cover with shortcake top. Top with a dollop of whipped cream, if desired.
