Sunday, May 11, 2014

Low-carb Shortcake (also gluten-free)

Strawberry season is almost a month late in South Carolina, but as soon as Swamp Rabbit Cafe started selling strawberries from Beechwood Farms, we were there buying a gallon. 

People who are diabetic may not indulge in the number of strawberries that we do in the Colvin household, but the shortcakes themselves are indeed low-carb, so your mileage may vary.  I adapted a recipe I found online, so I guess at this point it's all mine.  I made them in silicon muffin tins because the batter wasn't stiff enough to roll out, but I think next time I'll just make drop biscuit versions to allow them to be a little larger (this picture has three!)

Low-Carb Shortcakes

3 tbsp butter, melted
3 eggs
3 tbsp brown-sugar Splenda
1/4 tsp salt
1/4 tsp vanilla
1/4 cup sifted coconut flour
1/4 tsp baking powder

Combine coconut flour with baking powder, salt, and Splenda. Make a well, and pour in melted butter, eggs, and vanilla. Pour batter into greased muffin cups. Bake at 375 for 15 minutes. Makes 6 cakes.

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