Japanese · Dessert
Fresh Cream Shortcake
A low-carb reimagining of Japanese fresh cream shortcake, swapping the usual sponge and sugar for almond and coconut flour leavened with whipped egg whites, sweetened entirely with allulose, and finished with lightly sweetened whipped cream and fresh strawberries.
$2
25 minsPrep
24 minsCook
64 minsTotal
MediumLevel
Nutrition per serving
455Calories
11.3gProtein
40.8gFat
26.9gCarbs
3.8gSugar
5.6gFiber
259mgSodium
157mgChol
16.6gSat Fat
393mgPotassium
131mgCalcium
1.8mgIron
0.3mcgVitamin B12
13.8mgVitamin C
0gPolyol
14gAllulose
0.3gAlcohol
Goes well with
Champagne
local
Matcha Latte
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C and line a 10cm round cake tin with parchment.
2
Sift together the almond flour, coconut flour and baking powder in a bowl.
3
Whisk the egg yolks with half the allulose and the melted butter until pale, then fold in the dry ingredients and vanilla extract.
4
In a clean bowl, whisk the egg whites to soft peaks, then gradually whisk in the remaining allulose until glossy stiff peaks form.
5
Fold the whipped egg whites into the batter in two additions, keeping as much air as possible.
6
Pour into the prepared tin and bake for 22-25 minutes until risen and a skewer comes out clean.
7
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
8
Whip the heavy cream with the remaining allulose to soft, spreadable peaks.
9
Once the sponge is fully cool, slice it horizontally into two layers, spread half the cream over the base layer, and scatter half the strawberries on top.
10
Set the top layer back on, cover with the remaining cream and arrange the rest of the strawberries over the top before slicing to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g fine, sifted almond flour
- 0.4 oz10g coconut flour
- 11 egg, separated, whisked (50g)
- 0.5 oz15g melted butter
- 0.7 oz20g allulose
- 0.1 oz3g baking powder
- 0.1 oz2g vanilla extract
- 2.5 oz70g whipped to soft peaks heavy cream
- 0.3 oz8g allulose
- 1.6 oz46g hulled, halved strawberry
