Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until well combined. If using lemon zest, add it now.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, whisk together the beaten egg, 2 tablespoons heavy cream, and vanilla extract. Pour this into the flour mixture and gently stir with a fork just until the dough comes together. Do not overmix.
- Turn the dough out onto a piece of parchment paper lightly dusted with almond flour. Gently pat the dough into a circle about 3/4-inch thick. Use a 2.5-inch biscuit cutter to cut out 6 biscuits, pressing straight down without twisting. Gather scraps gently and re-pat to cut remaining biscuits.
- Place biscuits on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with heavy cream.
- Bake for 12-15 minutes, until the biscuits are lightly golden on top and cooked through. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While biscuits bake, prepare the strawberries: In a medium bowl, combine sliced strawberries, 2 tablespoons sweetener, and lemon juice. Toss gently and let sit at room temperature for 15-20 minutes to macerate and release their juices. Taste and adjust sweetness if needed.
- Make the yogurt whipped cream: In a chilled mixing bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
- Add the Greek yogurt, powdered sweetener, and vanilla extract to the whipped cream. Gently fold together using a spatula until just combined and fluffy. Do not overmix. Refrigerate until ready to use.
- To assemble: Split each cooled biscuit in half horizontally. Place the bottom half on a serving plate.
- Spoon a generous portion of macerated strawberries (with some juice) onto the bottom biscuit half. Add a dollop of yogurt whipped cream on top of the strawberries.
- Place the top biscuit half over the cream. Add another small dollop of whipped cream and a few strawberry slices on top. Garnish with fresh mint leaves if desired.
- Serve immediately for best texture and enjoy your diabetic-friendly strawberry shortcake!
Nutrition
Notes
This recipe uses almond flour and coconut flour instead of wheat flour, significantly reducing the carbohydrate content while adding protein and healthy fats. The sugar-free sweeteners provide sweetness without affecting blood glucose levels. Greek yogurt adds protein and probiotics while reducing the amount of heavy cream needed. Fresh strawberries are relatively low on the glycemic index and provide fiber, vitamin C, and antioxidants. The combination of protein, fat, and fiber helps slow sugar absorption, making this dessert suitable for diabetic meal plans when enjoyed in moderation as part of a balanced diet.
