The angel food "cake" in this recipe uses just egg whites, sweetener and white cake flavor to produce the base for these delicious keto strawberry shortcakes. They're so light, fluffy and delicious you won't even miss the carbs!
In a medium mixing bowl, stir 2 tablespoons of allulose into the sliced strawberries to coat evenly. Set aside to allow juices to form.
In another medium mixing bowl appropriate for a stand or hand mixer, pour the egg whites and cream of tartar, stirring to combine.
Beat the egg whites to soft peaks. Start adding allulose a teaspoon at a time and continue to beat to until stiff peaks form.
Add in the vanilla and cake extract and blend for another 5 seconds to combine.
Place the egg mixture into bun molds sprayed with coconut oil or in large round mounds on a baking sheet to create the keto angel food cake.
Bake the cakes for about 15 minutes or until lightly browned.
Allow cake to sit in the mold or on the sheet for about 5 minutes.
Remove cakes and set aside.
In a separate bowl, pour in the heavy whipping cream and beat to desired consistently adding stevia towards the end to taste. Alternatively, use your whipped cream canister.
Assemble the cakes by placing one on the bottom, adding about 1/4 cup of the strawberry mixture and top with whipped cream. Add another cake, more strawberries and more whipped cream to the top.
Top with chocolate shavings, chocolate syrup and garnish with mint, if desired.
All of the carbs in this recipe are from the strawberries and the zero calories sweetener. Allulose actually takes glucose out of the body with it as it's metabolized making it my favorite choice for a zero calorie sweetener that doesn't impact insulin or blood glucose. Each serving is about 8 net carbs.