Strawberry Shortcake Cups
Servings: 12 Mini Cups
Calories: 18kcal
These keto strawberry shortcake cups recipe are a delicious treat and a welcome addition to an afternoon tea. Sweet cookie base cups are filled with a creamy cheesecake mixture and topped with strawberries
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Ingredients
Dough
- ½ cup coconut flour
- ¼ cup monk fruit sweetener or other low carb sweetener
- ½ cup butter, unsalted softened
- 1 egg beaten
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Filling
- 4oz cream cheese softened
- 2 tablespoons monk fruit sweetener or other low carb sweetener
- 2 tablespoons double cream
- ¼ teaspoon vanilla extract
Topping
- 4 Fresh strawberries cut into small pieces
Instructions
- Pre-heat the oven to 180C/350F degrees.
- Grease a mini muffin tin well.
- In a bowl, mix the coconut flour, monk fruit, 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 monk fruit, cream cheese, vanilla extract and double cream until smooth.
- Pipe into the shortcake cases. Or spoon it in.
- Decorate with strawberries
- Eat and enjoy
Notes
Makes 12 mini cookie cups
Nutrition
Serving: 1mini cup | Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Fiber: 0.1g | Net Carbohydrates: 0.5g