Low Carb Strawberry Shortcake

Well it is strawberry season here in Quebec and everyone is enjoying a little piece of strawberry shortcake at the local festivals. strawberry and heavy whipping cream are keto and low carb friendly so I decided to make a white cake recipe and turn it into a Low Carb version of strawberry shortcake. I hope you enjoy this treat as much as I do.

Low Carb Strawberry Shortcake

Low Carb Strawberry Shortcake

Recipe

1 recipe of my Low Carb White Cake, find it here: 

Low Carb White Cake

3 Cups 35% Whipping cream

2 Tablespoons Truvia, I use this one Truvia

Sliced Strawberries (I weighed mine and I used 300 grams, about 11 ounces)

Bake the cake according to the recipe and cool completely.

In a stand mixer equipped with the whisking tool, beat the cream adding the sweetener as it beats. Beat until stiff.

Place one cake layer face down on a plate and cover with half of the whipped cream and cover with half of the sliced strawberries.

Top with second cake, face up and cover the top and sides with the remaining whipped cream. Decorate top with remaining strawberries.

1/16 of the cake as decorated has approximately 5 net carbs.

Enjoy
© 2017 Diane rolfe ALL RIGHTS RESERVED

Low Carb White Cake

Low Carb White Cake

Low Carb White Cake

Recipe
1 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 Cup Oat Fibre (not oat bran or oat flour)
2 Scoops (60 grams) Whey Isolate Protein Powder
1 Cup Truvi, use this one Truvia
1 1/4 teaspoons Baking soda
2 teaspoons Baking powder
1/2 teaspoon salt
1 Cup warm water
5 Large eggs
1 Cup ricotta cheese
1/2 Cup avocado oil
2 teaspoons vanilla

Preheat oven to 350 F.
Line two 9 inch round cake pans with parchment paper and spray the paper and walls of pans with cooking spray.
Combine the dry ingredients into the bowl of a stand mixer, blending well.
Add the remaining ingredients and beat until well blended and batter is smooth.
Pour half of the mixture into each prepared pan and bake in preheated oven for 30 minutes or until knife inserted in centre of cake comes out clean.
Cool win pans for 10 minutes and then turn out and cool on racks until completely cooled before decorating.
1/16 of the cake before decoration and icing has 2.5 net carbs

© 2017 Diane Rolfe ALL RIGHTS RESERVED

Eggplant Pizza

My friend Inga shared a post this past week of an Eggplant crust cheese pizza. She is always challenging us to try new thing so I decided to give it a try. It was absolutely delicious! A little labour intense but worth every bit of effort. The recipe Inga posted was from Cheesy Eggplant Pizza Crust
I followed the directions from the original recipe and just changed my toppings to suit my own taste.

Eggplant Pizza

Recipe

1 large eggplant (approximately 1 1//4 pounds or 1/2 kilo)

1/2 Tablespoon kosher salt

1/2 Tablespoon olive oil

1 garlic clove

1 1//2 cups shredded fresh parmesan cheese

1 Cup shredded mozzarella cheese (approximately 4 ounces or 115 grams)

3 ounces pepperoni sliced (approximately 85 grams)

1/4 teaspoon red pepper flakes

Set oven to 425F and place pizza stone inside to heat up. The pizza stone will stay in the oven during the entire process.

Chop the garlic and add to the olive oil, setting aside for later. 

Slice eggplant into 1/4 inch slices. Lay out on paper towels and sprinkle with the salt. Cover with more paper towel. Let rest for 15 minutes to allow them to sweat.

Arrange eggplant in a circle pattern on parchment lined baking sheet making sure that pieces overlap.

Sprinkle 1 Cup of the parmesan evenly over the eggplant making sure that the cheese fills the empty spaces. Slide the parchment and eggplant onto the pizza stone and bake for 15-20 minutes or until the cheese starts to turn golden.

Slide the parchment and eggplant off of the stone back onto the baking sheet. Place a second parchment over the eggplant, lay a second baking sheet on top and flip the entire thing over so the underside is now up. Remove the top baking sheet so that the underside of the eggplant is exposed. Sprinkle this side with the remaining parmesan cheese. Slide the parchment and eggplant back onto the pizza stone to cook the second side. This will take another 10-15 minutes

Remove the parchment and eggplant from the stone when done, sliding again onto a baking sheet.

Turn the oven temperature up to 450F.

Brush the top of the cheesy eggplant with the garlic and oil mixture. Top with the mozzarella, pepper flakes and pepperoni.

Return the parchment and eggplant pizza to the pizza stone and bake for an additional 5-10 minutes until mozzarella bubbles and starts to turn golden. I turned my oven up to broil for the last minute.

Cut into 6 slices.

Each slice has approximately 3.5 net carbs, a 2 piece serving has approximately 7 net carbs.

Enjoy!

Pan Fried Daikon Radish

I made these a couple of weeks ago and never wrote up the recipe. They are an excellent replacement for potatoes when on a low carb diet. My sister asked for the recipe, which I really just made to taste but I will make a quick entry to explain hot to prepare this fast side dish.

Pan Fried Daikon Radish

Recipe

1 Large Daikon radish (approximately 2 pound or 1 kilo)

2-3 tablespoon butter

2-3 teaspoons salt (or to taste)

1 teaspoon garlic powder (or to taste)

1/2 teaspoon black pepper (or to taste)

Wash and peel radish. Cut into small cubes and soak in cold water for about 15 minutes or until ready to fry. Drain all water off before frying, pat dry.

In a large teflon pan melt the butter. Add the daikon to the melted butter and fry on medium heat turning occasionally to make sure they are browned evenly. Sprinkle with the salt, pepper and garlic powder and continue cooking until radish is tender.

Enjoy!

This makes 5-6 servings of approximately 4 net carbs each. An excellent source of potassium.