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These Keto Biscuits Are The Perfect Base For Low-Carb Strawberry Shortcake
If you're anything like me, summer has you dreaming about strawberry shortcake made with from-scratch biscuits, the ripest berries, and homemade whipped cream. Sounds dreamy, right?
But, of course, industrious keto cookbook authors and bloggers have solved our biscuit problem. It's all about making strategic ingredient swaps and adding in the appropriate keto-friendly foods. Scroll down for one of the simplest, cleanest keto biscuit recipes from Suzanne Ryan's cookbook Simply Keto.
What makes this biscuit recipe keto? Plus, how to turn it into a healthy summer dessert.
To keep your total carb intake low (so you can stay in that fat-burning state known as ketosis), the best keto biscuit recipes forgo traditional flour for high-fiber and high-fat ingredients like almond flour, coconut flour, eggs, and healthy fats like grass-fed butter or avocado oil. This not only helps you hit your keto macros, but it ups your intake of some awesome nutrients as well.
Almond flour is packed with vitamin E and magnesium, coconut flour has fiber to keep blood sugar balanced and boost the health of your microbiome, and glorious eggs are a potent source of choline, vitamin K2, and biotin, among other nutrients.
Together, these ingredients manage to achieve a pretty authentic biscuit-like texture that makes a perfect base for a single-serve keto strawberry shortcake: Simply top a biscuit (made via the recipe below) with sliced or blended fresh strawberries and a dollop of homemade whipped cream—keep it keto by nixing the sugar and simply whipping up heavy cream (or chilled coconut cream) with a bit of vanilla extract.
60-Second Keto Mug Biscuit
This mug biscuit is one of the simplest recipes you'll ever make—just mix and cook in the same cup—and it's made with super-clean ingredients. Keep in mind, one mug yields two servings, each of which packs 6 grams of filling protein, 16.5 grams of fat, and just 4.5 total carbs.
Serves 2
Ingredients
- 1 large egg
- 3 tablespoons blanched almond flour
- 1 tablespoon coconut flour
- 1 tablespoon unsalted grass-fed butter, softened
- 1 teaspoon avocado oil
- ¼ teaspoon baking powder
- Pinch of salt
Method
- Place all the ingredients in a microwave-safe mug and mix with a fork until smooth. Use the back of a spoon to smooth the top.
- Microwave for 1 minute (you might need to adjust the cook time based on your microwave).
- Carefully remove the mug from microwave—it will be hot—cover with a plate, and turn upside down to allow the biscuit to slide from the mug onto the plate. Set the biscuit on its side and cut into 4 even slices (each serving = two slices).
- Slather your biscuit with butter, or turn it into a delicious low-carb keto strawberry shortcake by adding fresh strawberries and homemade whipped cream (sans the sugar).
Based on excerpts from Simply Keto by Suzanne Ryan, with the permission of Victory Belt Publishing. Copyright © 2017.
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