1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. 2. Separate the eggs into whites and yolks, placing the whites in one bowl and the yolks in another. 3. Beat the egg whites and cream of tartar with an electric mixer until firm peaks form. 4. In a separate bowl, whisk the cream cheese, sweetener, and egg yolks until creamy. 5. Using a spatula, gently fold the egg whites into the cream cheese yolk mixture. 6. Scoop the mixture onto the parchment paper in 8 circular shapes. 7. Bake for 30-35 minutes, until golden and fluffy. Let cool. 8. **Prepare the Filling** 9. Add the heavy cream and vanilla extract to a bowl and mix with an electric mixer until it thickens to form whipped cream.
**Assemble the Shortcake**
1. Take one piece of cloud bread and spread some whipped cream on it. Add a layer of sliced strawberries. Top with another piece of cloud bread. 2. Repeat with the remaining cloud bread and filling.
Sir_Toccoa
I made a keto strawberry shortcake yesterday using the keto pound cake from Smart Baking. It was good.
2 Comments
# Full Recipe Here: [Keto Strawberry Shortcake](https://www.lowcarbspark.com/keto-strawberry-shortcake/)
# Ingredients
# For The Cloud Bread
* 3 large eggs room temperature, separated
* 3 tbsp full-fat cream cheese or mascarpone
* 2 tbsp [sweetener](https://amzn.to/3JKVOOq)
* 1/4 teaspoon [cream of tartar](https://amzn.to/3vdivWm)
# For The Filling
* 1 cup heavy cream
* 1/3 cup [sweetener](https://amzn.to/3JKVOOq)
* 1 tsp [vanilla extract](https://amzn.to/37jUo0j)
* 1 cup fresh strawberries sliced
INSTRUCTIONS
**Make the Cloud Bread**
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Separate the eggs into whites and yolks, placing the whites in one bowl and the yolks in another.
3. Beat the egg whites and cream of tartar with an electric mixer until firm peaks form.
4. In a separate bowl, whisk the cream cheese, sweetener, and egg yolks until creamy.
5. Using a spatula, gently fold the egg whites into the cream cheese yolk mixture.
6. Scoop the mixture onto the parchment paper in 8 circular shapes.
7. Bake for 30-35 minutes, until golden and fluffy. Let cool.
8. **Prepare the Filling**
9. Add the heavy cream and vanilla extract to a bowl and mix with an electric mixer until it thickens to form whipped cream.
**Assemble the Shortcake**
1. Take one piece of cloud bread and spread some whipped cream on it. Add a layer of sliced strawberries. Top with another piece of cloud bread.
2. Repeat with the remaining cloud bread and filling.
I made a keto strawberry shortcake yesterday using the keto pound cake from Smart Baking. It was good.