This keto strawberry shortcake is the perfect spring or summertime dessert! A light cake topped with sweet strawberries and whipped cream.
Preheat the oven to 350 degrees F.
In a bowl, combine egg, sugar, sour cream and vanilla.
Add almond flour, salt and baking powder. Stir until just combined.
Spoon your batter onto a prepared baking sheet. (I used an ice cream scoop to create 4 large mounds.) Be sure the mounds are 2 inches apart, the dough will spread slightly.
Bake for approximately 16-18 minutes, or until slightly golden brown. Remove from the oven and let cool.
To create shortcakes, take 1 biscuit and top with whipped topping. Add a few sliced strawberries, then repeat with the remaining biscuit.
Calories: 255
Net Carbs: 5 Net Carbs Per Serving