Keto Strawberry Shortcake (Gluten-Free)

For the biscuits:
Preheat oven to 375ºF with rack in center position and line a quarter sheet pan with a silicone liner.

In a medium mixing bowl, whisk almond flour, granular erythritol, baking powder, and salt; set aside. In a small mixing bowl, whisk egg, sour cream, melted butter, vanilla, and liquid stevia. Add to reserved dry mixture and stir until well combined.

Use a #24 scoop to portion 6 equally-sized mounds of batter onto the silicone lined sheet pan. Bake biscuits for 10–13 minutes or until golden brown. Remove from oven and allow to cool completely on sheet pan (about 20 minutes).

For the strawberries:
Trim and chop strawberries. Sweeten to taste and set aside until needed.

For the whipped cream:
Whip cream, vanilla, and liquid stevia in a mixing bowl using a hand mixer on medium-high speed until stiff peaks form.

To assemble, cut each room temperature biscuit in half. Fill and garnish each with 1/2 cup whipped cream and 1/3 cup chopped strawberries.

Each serving contains 283 calories, 2g protein, 25g fat, 8g carbs, 1g fiber (7g net carbs).

Biscuit recipe inspired by the Southern Keto cookbook by Natasha Newton.