Looking for a delicious dessert that’s both low in carbs and sugar? This strawberry shortcake crumble is the perfect treat for those who want to enjoy a classic dessert without the guilt. Whether you’re making it for yourself or serving it at a barbecue, this recipe is sure to impress. Let’s dive into how to create this delightful and healthy dessert.
Benefits of Low Carb, Low Sugar Desserts
Low carb, low sugar desserts are great for maintaining a healthy diet, managing blood sugar levels, and reducing calorie intake. This strawberry shortcake crumble combines the freshness of strawberries with a buttery almond flour shortbread, making it a tasty yet healthy option.
Ingredients
To make this low carb, low sugar strawberry shortcake crumble, you will need:
For the Shortbread:
- ⅓ cup salted butter, melted
- 2 cups almond flour
- ⅓ cup sweetener (recommended: Boca Sweet)
- 1 teaspoon lemon zest (optional, for added flavor)
For the Strawberry Filling:
- 1 cup fresh strawberries, sliced
- ½ tablespoon sweetener (adjust based on the sweetness of your strawberries)
- A splash of vanilla extract
- A pinch of salt
For Serving:
- Sugar-free whipped topping or sugar-free ice cream
Step-by-Step Recipe
1. Prepare the Shortbread Dough:
- In a mixing bowl, combine ⅓ cup melted salted butter, 2 cups almond flour, ⅓ cup sweetener, and 1 teaspoon lemon zest (if using).
- Stir the ingredients together until they start to form a dough.
- Use your hands to form the dough into a ball.
2. Shape and Chill the Dough:
- Lay out a piece of plastic wrap and place the dough ball on it.
- Roll the dough into a cylinder shape and wrap it tightly in the plastic wrap.
- Place the wrapped dough in the freezer for about an hour.
3. Prepare the Strawberry Filling:
- While the dough is chilling, slice the fresh strawberries and place them in a bowl.
- Add ½ tablespoon of sweetener, a splash of vanilla extract, and a pinch of salt.
- Gently mix the strawberries to coat them evenly with the sweetener and vanilla.
- Place the strawberries in the refrigerator to chill until ready to use.
4. Assemble the Shortcake Crumble:
- Preheat your oven to 375°F (190°C).
- Coat the bottom and sides of a ramekin with coconut oil.
- Take the chilled shortbread dough out of the freezer and cut off about a sixth of it.
- Crumble about a third of the dough into the bottom of the ramekin.
- Add a tablespoon of the prepared strawberries on top of the crumbled dough.
- Continue to layer the crumbled dough and strawberries a couple of times, finishing with a layer of shortbread crumble on top.
5. Bake the Shortcake Crumble:
- Place the ramekin in the preheated oven and bake for about 15 minutes, or until the top is golden brown.
- Remove from the oven and allow to cool slightly.
6. Serve:
- Top the warm shortcake crumble with sugar-free whipped topping or sugar-free ice cream.
- Enjoy your delicious and healthy strawberry shortcake crumble!
Nutritional Information
- Calories: Approx. 200 per serving
- Protein: 6 grams per serving
- Carbohydrates: 8 grams per serving
FAQs
Can I use a different type of flour? Almond flour is recommended for its low carb content and nutty flavor. However, you can substitute it with coconut flour or another low-carb flour, but be mindful of the different textures and absorption rates.
Is it necessary to use lemon zest? Lemon zest is optional but it adds a bright, fresh flavor to the shortbread. Feel free to skip it if you prefer a more traditional shortbread taste.
Can I use frozen strawberries? Fresh strawberries are recommended for the best texture and flavor, but you can use frozen strawberries if needed. Thaw and drain them before using.
How long can I store the shortcake crumble? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best taste and texture.
Can I add other berries? Absolutely! Feel free to mix in other berries like blueberries, raspberries, or blackberries for a more varied berry crumble.
Is this recipe suitable for a keto diet? Yes, this recipe is low in carbs and sugar, making it suitable for a ketogenic diet. Ensure your sweetener and other ingredients are keto-friendly.
This low carb, low sugar strawberry shortcake crumble is a fantastic way to enjoy a classic dessert while sticking to your health goals. Easy to make and delicious, it’s perfect for any occasion, whether you’re treating yourself or serving it at a barbecue. Enjoy the fresh, fruity flavors and the rich, buttery shortbread in this delightful treat. Happy baking!
Low Carb, Low Sugar Strawberry Shortcake Crumble
Ingredients
For the Shortbread:
- ⅓ cup salted butter melted
- 2 cups almond flour
- ⅓ cup sweetener recommended: Bocha Sweet
- 1 teaspoon lemon zest optional
For the Strawberry Filling:
- 1 cup fresh strawberries sliced
- ½ tablespoon sweetener
- A splash of vanilla extract
- A pinch of salt
For Serving:
- Sugar-free whipped topping or sugar-free ice cream
Instructions
- In a mixing bowl, combine melted butter, almond flour, sweetener, and lemon zest. Mix until a dough forms.
- Shape the dough into a ball, wrap in plastic wrap, and roll into a cylinder. Freeze for about an hour.
- Slice fresh strawberries and mix with sweetener, vanilla extract, and salt. Chill in the refrigerator.
- Preheat oven to 375°F (190°C). Coat a ramekin with coconut oil.
- Crumble a portion of the dough into the bottom of the ramekin, add a layer of strawberries, and repeat layers, ending with dough on top.
- Bake for about 15 minutes until golden brown. Allow to cool slightly.
- Top with sugar-free whipped topping or ice cream. Serve and enjoy!
Video
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