A low carb strawberry shortcake cups recipe made with coconut flour for the shortcake base, Filling with a vanilla cheesecake and topped with a strawberry it makes for a divine treat.
Low Carb & Gluten Free
The shortcake cups are delicate to handle and I would recommend that you allow them to cool and then treat them with caution before removing them from the muffin tin. I have changed the cooking times so yours should not burn as mine did. They firm up nicely once cool and in the fridge so it the first one out of the tin is a bit difficult, put them in the fridge for 30 minutes.
If you don’t have a mini muffin tin you could bake these in a regular muffin tin. Just add a few extra minutes baking time though. The full 20 minutes as I mistakenly timed would be sufficient.
- 1/2 cup 56g coconut flour
- 1/4 cup Erythritol or sugar substitute
- 1/2 cup 113g butter unsalted softened
- 1 egg beaten
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 oz 112g cream cheese softened
- 2 tablespoons erythritol or sugar susbtitute
- 2 tablespoons double cream
- 1/4 teaspoon vanilla extract
- 4 Fresh strawberries cut into small pieces
- Pre-heat the oven to 180C/350F degrees.
- Grease a mini muffin tin well.
- In a bowl, mix the coconut flour, erythritol, baking powder and salt together.
- Add the butter, egg and vanilla and mix into a dough.
- Line a mini muffin tin with 12 cases.
- Roll the dough into 12 balls.
- Press the dough balls into the case making sure that there is a large “well” in the middle and spreading the edges out.
- Bake for 15-18 minutes until golden and firm.
- Remove and set aside to cool.
- Gently remove the shortcake cups from the tin. If they start to crumble, place them in the fridge for at least 30 minutes to harden.
- Blend the erythritol, cream cheese, vanilla extract and double cream until smooth.
- Pipe into the shortcake cases. Or spoon it in.
- Decorate with strawberries
- Eat and enjoy