This twist on traditional Strawberry Shortcake is perfect for the Ketogenic and Low-Carb lifestyle.
Preheat oven to 400 degrees F
Grease 8 cups of a muffin pan with cooking spray.
Whip egg whites in bowl until fluffy.
In a separate bowl, mix baking powder and almond flour.
Mix in butter and salt.
Gently fold in the dry mixture into the whites.
Add in granular erythritol.
Dollop the dough into prepared muffin tin and bake for 11-15 minutes.
Let cool for 15 minutes.
Whip coconut cream, powdered erythritol and cinnamon until peaks form.
Clean and slice strawberries
Dollop a few tablespoons of cream and strawberries on top of each shortcake.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.