Post by Loupy on Apr 24, 2019 18:24:16 GMT -7
SUGAR FREE STRAWBERRY SHORTCAKE TRIFLE POTS
From: Katrin @ sugarfreelondoner.com/sugar-free-strawberry-shortcake-trifle/?
Bring summer vibes to your table with these cute strawberry shortcake trifle pots! This dessert classic is super-simple to put together and even better, it’s sugar free, low carb and gluten free. The recipe is designed for two, but can easily be scaled up if you want to serve a larger crowd.
This low carb strawberry trifle is a summer dessert favorite! Moist sponge cake, juicy strawberries, sugar free strawberry jam and velvety whipped cream - all at 9 net carbs per portion.
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Serves: 2
Ingredients
For the low carb shortcake
2 tbsp coconut flour
1 tbsp powdered erythritol
1/4 tsp baking powder
4 tbsp double / heavy cream
1 egg medium
1/2 tsp vanilla extract
For the cream topping
1/2 cup / 120 ml double / heavy cream
1/4 cup / 60 g full fat Greek yogurt or sour cream
1/2 tsp vanilla extract
1 tbsp powdered erythritol optional
...and for a bit of extra Wow
2 tbsp sugar free strawberry jam
100 g strawberries (about 5-6)
Instructions
Combine all ingredients for the shortcake in a bowl using a fork.
Let the mix sit 2-3 minutes to thicken.
Fill the dough into 2 well-greased ramekins and microwave on high for 90 seconds.
Once they have cooled down, turn the cakes out onto a plate and slice into 2 disks.
Whisk the double / heavy cream until stiff.
Sir in the Greek yogurt, vanilla and powdered erythritol, if using.
Assemble the trifle:
Get yourself 2 pots/glasses/bowl holding circa 150 ml.
Place a slice of shortcake at the bottom and line the outer edges of each pot with strawberry slices.
Then add 1/2 tbsp of sugar free strawberry jam, followed by 3 heaped teaspoons of the cream topping.
Add another 1/2 tbsp of strawberry jam, the second shortbread disk and top with the remaining cream.
Decorate the top with another strawberry.
Recipe Notes
The recipe makes 2 generous portions. Nutrition is calculated for 1 pot/portion (in a glass that can hold 150ml of liquid). You could easily divide the amount between 3 portions of about 100g each.
If you wish, swap out the coconut flour with double the amount of almond flour.
For dairy free, use coconut cream and coconut yoghurt in place of the cream and yoghurt.
The sugar free strawberry jam really lifts the recipe. However, for a quick sub simply mash/blend some strawberries with 1 tsp powdered erythritol and add a pinch of ground chia seeds or xanthan gum.
Nutritional Information:
Calories 413
Total Fat 36.5g
Total Carbohydrates 13.8g
Dietary Fiber 4.8g
Sugars 8g
Protein 7.2g
From: Katrin @ sugarfreelondoner.com/sugar-free-strawberry-shortcake-trifle/?
Bring summer vibes to your table with these cute strawberry shortcake trifle pots! This dessert classic is super-simple to put together and even better, it’s sugar free, low carb and gluten free. The recipe is designed for two, but can easily be scaled up if you want to serve a larger crowd.
This low carb strawberry trifle is a summer dessert favorite! Moist sponge cake, juicy strawberries, sugar free strawberry jam and velvety whipped cream - all at 9 net carbs per portion.
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Serves: 2
Ingredients
For the low carb shortcake
2 tbsp coconut flour
1 tbsp powdered erythritol
1/4 tsp baking powder
4 tbsp double / heavy cream
1 egg medium
1/2 tsp vanilla extract
For the cream topping
1/2 cup / 120 ml double / heavy cream
1/4 cup / 60 g full fat Greek yogurt or sour cream
1/2 tsp vanilla extract
1 tbsp powdered erythritol optional
...and for a bit of extra Wow
2 tbsp sugar free strawberry jam
100 g strawberries (about 5-6)
Instructions
Combine all ingredients for the shortcake in a bowl using a fork.
Let the mix sit 2-3 minutes to thicken.
Fill the dough into 2 well-greased ramekins and microwave on high for 90 seconds.
Once they have cooled down, turn the cakes out onto a plate and slice into 2 disks.
Whisk the double / heavy cream until stiff.
Sir in the Greek yogurt, vanilla and powdered erythritol, if using.
Assemble the trifle:
Get yourself 2 pots/glasses/bowl holding circa 150 ml.
Place a slice of shortcake at the bottom and line the outer edges of each pot with strawberry slices.
Then add 1/2 tbsp of sugar free strawberry jam, followed by 3 heaped teaspoons of the cream topping.
Add another 1/2 tbsp of strawberry jam, the second shortbread disk and top with the remaining cream.
Decorate the top with another strawberry.
Recipe Notes
The recipe makes 2 generous portions. Nutrition is calculated for 1 pot/portion (in a glass that can hold 150ml of liquid). You could easily divide the amount between 3 portions of about 100g each.
If you wish, swap out the coconut flour with double the amount of almond flour.
For dairy free, use coconut cream and coconut yoghurt in place of the cream and yoghurt.
The sugar free strawberry jam really lifts the recipe. However, for a quick sub simply mash/blend some strawberries with 1 tsp powdered erythritol and add a pinch of ground chia seeds or xanthan gum.
Nutritional Information:
Calories 413
Total Fat 36.5g
Total Carbohydrates 13.8g
Dietary Fiber 4.8g
Sugars 8g
Protein 7.2g
