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NJBC Eats: Low-Carb Strawberry Shortcake

 

Celebrate the flavors of Summer with this Low-Sugar Strawberry Shortcake. The typical version of this delicious dessert is loaded with sugar and carbohydrates. I decided to make a healthier, lower-sugar and lower-carb version - perfect for your next socially distanced BBQ. 

 

 

Ingredients:

  • ¼ cup coconut flour
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 4 oz reduced fat cream cheese
  • ½ cup Splenda
  • 2 eggs
  • ½ tsp vanilla extract
  • 1.5 cups fresh strawberries, cut up into ¼ inch pieces

 

Instructions:

  1. Preheat the oven to 325F
  2. Spray pan with cooking spray.
  3. In a small bowl, whisk together coconut flour, baking powder, and salt together. 
  4. In a large bowl, beat together the cream cheese, butter, and Splenda until light and fluffy.  Beat in the eggs and vanilla. 
  5. Beat in coconut flour mixture to the large bowl until fully blended.
  6. Carefully stir in cut up strawberries until mixed in well. 
  7. Bake for approximately 20-25 minutes or until the middle is fully cooked through.  Enjoy!

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