Nothing says summer quite like berries and shortcake, or ice cream treats. Fresh berries are plentiful right now, and even though I freeze them, that taste of summer from buying the locally grown berries, can’t be beat. Growing up, my grandmother would make an angel food cake and dump berries over it and then whipped cream. For years we could never figure out why, even if we bought or picked the same berries she did, hers were always sweeter. The secret she told me, might surprise you. You add just a teaspoon or so of balsamic vinegar. It pulls the natural sweetness from the berries, and just makes their flavors pop!
Now, balsamic is something that you will want to use in moderation on a keto lifestyle, but, if you are conservative and especially if you are willing to pay for the real deal, in a barrel-aged balsamic; a little is all you need. A barrel-aged balsamic is not the thin watery purple stuff you find in most groceries. It is a thick syrupy spoonful of pure heaven (honestly, try it over a vanilla ice cream!). But, remember be mindful of the carbs it can represent.
In addition to a recipe for my berry shortcake, I recently discovered that dragonfruit is pretty low carb for a fruit. So, decided to give it a try in an ice cream. I added a handful of raspberries to it, to boost the flavor, but it made a really yummy ice cream. The recipe I am posting is for a non-dairy ice cream, but can easily be converted to a full-dairy ice cream, but substituting heavy cream for the coconut milk and cream. It actually makes a good topping for the shortcake too, with our without the berries (without being the lower carb option).
Hope you enjoy these tastes of my summer!
- 6 eggs separated
- 1/2 tsp cream of tartar
- 1/4 cup coconut flour
- 4 Tbsp Cream cheese softened for dairy-free use non-dairy (like Kite Hill brand) Cream Style Cheese
- 1/4 cup butter softened for dairy-free use coconut oil
- 1 tsp baking powder
- 1/2 cup keto friendly sweetener (I used Allulose)
- 1 tsp vanilla
- 1 1/2 cups berries (I used mixed berries)
- 1/4 tsp barrel-aged balsamic vinegar (can use regular balsamic, but its not as good)
- 2 Tbsp keto friendly sweetener
Preheat oven to 300° F. and grease or add paper cupcake liners to muffin pan.
Separate eggs, adding whites to mixer bowl. Add cream of tartar to egg whites and beat until stiff peaks form. Meanwhile, add remaining shortcake ingredients to egg yolks and mix well
Gently fold egg yolk mixture into stiff egg whites
Fill muffin cups to the top (this batter doesn't expand too much). I use an ice cream scoop to do this
Bake for 30-40 mins or until the cakes are browned on top and spring back slightly to touch. While shortcakes cool a little. Mix berries and berry topping ingredients into a microwave safe bowl and microwave on high for about 2 mins. This will allow the berries to be mashed a little
Great with a dollop of whipped cream on top, or your favorite keto ice cream.
Macros are for using 2 of the shortcakes. You can reduce the carbs by using only 1 shortcake. Especially, if you are adding ice cream or whipped cream.
Total fat 14.5 g
Net Carbs 5.0 g
Protein 8.2 g
- 2 dragonfruit (white or red)
- 1/2 cup frozen raspberries
- 1 can coconut cream (if you aren't dairy free use heavy whipping cream)
- 3/4 cup coconut milk (if not dairy free use heavy whipping cream)
- 1.5 scoops collagen peptides (can substitute with gelatin, but would decrease to 1 Tbsp)
- 1 tsp vanilla
Cut 2 dragonfruit in half
Scoop out centers into blender
Add all ingredients and blend well
Set up ice cream machine and churn according to directions and desired texture. For mine it is about 20 mins.
Place in freezer container and allow to freeze for 3-4 hours before serving
Macros based on approximately a 1/2 cup serving.
Total fat 7.3 g
Net carbs 2.3 g
Protein 2.5 g