Coconut Shortcakes with Berries and Cream Recipe

9.2g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 12 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

Protein

35.6g

Fat

3.7g

Fiber

383cal

Calories

INGREDIENTS

Heat oven to 375°F. In a large mixer bowl, combine soy flour, baking powder, ¼ cup coconut, 3 tablespoons sugar substitute and the melted butter. Make a well in center and add egg, coconut extract and 2/3 cup heavy cream. Whisk the liquid ingredients together until blended, then combine with the dry mixture, mixing just until blended.
Drop the mixture by slightly rounded ¼ cupfuls onto a baking sheet to make 6 mounds. Using fingertips, shape each into 2½-inch rounds; divide and sprinkle remaining coconut over tops. Cover with plastic wrap and refrigerate 20 minutes. Bake 12 minutes, until lightly golden around edges and firm to the touch. Transfer to a wire rack and cool completely.
Meanwhile, with an electric mixer on medium-high, beat together remaining 1 cup heavy cream, 1 tablespoon sugar substitute and the vanilla extract to soft peaks. Whisk 1 tbsp sugar-free jam (if using) in a medium bowl until smooth; add raspberries, sliced strawberries and blueberries, tossing gently until coated.
To serve, split the shortcakes in half horizontally. Spread 1/3 cup whipped cream on the bottom of each shortcake. Spoon ½ cup of the berries over whipped cream and cover with shortcake top. Top with a dollop of whipped cream, if desired.

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.