Mixed Berry Shortcakes
12.3g
Net Carbs
10.9g
Protein
49.6g
Fat
5.3g
Fiber
540
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:
- 1 cup Whole Grain Soy Flour
- 2 2/3 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1 cup Raspberries
- 1 large Egg (Whole)
- 1 cup, whole Strawberries
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 2/3 cups Heavy Cream
- 6 tablespoons Unsalted Butter Stick
- 1 teaspoon Salt
- 1 cup Blueberries
- 1/2 cup, half Pecans
- 1/4 cup Sour Cream (Cultured)
Directions:
- Preheat oven to 375°F.
- In a food processor, pulse flour, pecans, baking powder, 3 tablespoons of the sugar substitute and salt until nuts are finely ground. (If you don't have a food processor, grind the nuts in a nut or coffee grinder.)
- Add the butter and pulse until its the texture of cornmeal. In a liquid measuring cup or bowl, whisk 2/3 cup of the heavy cream, sour cream and egg. Pour evenly over the dry mixture and pulse just until combined.
- Chill dough for 30 minutes. Separate dough into 12 equal-sized pieces (you'll need about 3 1/2 tablespoons of dough for each piece). Put each piece into a disk measuring 2 1/2 to 3-inches across. Space disks evenly on baking sheet, leaving 1 inch between biscuits to allow for spreading during the baking process.
- Bake shortcakes about 20 minutes, until bottoms are golden brown. Cool on baking sheet set on a wire rack.
- With an electric mixer on medium speed, beat remaining cup of heavy cream with remaining 2 teaspoons sugar substitute until soft peaks form.
- To assemble: Dollop 1/4 cup whipped cream on 6 six shortcakes, top with 1/2 cup berries and cover with remaining shortcakes.
