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Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Whipped Coconut Cream {gluten-free, paleo}
What? Low Carb Keto Strawberry Shortcake? Yup, you read that correctly. This dreamy, classic summer treat gets a bit of an update with grain-free, low carb biscuits, tasty balsamic roasted strawberries and a basil infused whipped coconut cream. Real food, no weird ingredients. Just some tasty, clean whole foods.
Let’s start off by saying, if you think I’ve lost my mind and if you want to keep this classic dessert more simple and traditional, you can very very easily follow this recipe, opt simply for fresh strawberries or just roast the strawberries without the balsamic, but if you’ve never had balsamic roasted strawberries, yet, you truly aren’t living. And as for the basil infused coconut cream, will change your life. That has to be said.
This recipe is quite fuss-free, despite the amount of characters required to accurately describe it. Make the easy, grain-free low carb biscuits ahead and while they are baking you can prep the strawberries to go into the oven next and then finally, whip together that delicious, basil infused whipped coconut cream while the berries roast.
As far as I am concerned, strawberries are the quintessential summer fruit. They have such fond memories attached to them, for me. From strawberry picking with my mom and my sisters, to bowls of fresh berries being brought outside out for dessert after a delicious summer meal, enjoy al fresco. My mom loves to bake and she made an incredible strawberry shortcake, with fresh baking soda biscuits, which she always made to seem so effortless. Strawberry shortcake reminds me of backyard meals, towels wrapped around our chilly bodies from spending the entire day in the pool. It brings back memories of no school, being outside all day and late sunsets.
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How-to Make Whipped Coconut Cream
Over the past few years, whipped coconut cream has become one of my favorite tricks I’ve come up with in the kitchen. I love whipping up (literally) a batch for dinner guests, not even bothering to tell them it isn’t heavy whipped cream. I love how amazed people are when I tell them that it’s totally vegan and just 3 simple ingredients. I have shared how to make this glorious stuff within several of my recipe posts before, but I thought what better way to kick off my new Tutorial Tuesdays series than with this favorite how-to!
Plus, since canned coconut milks can vary drastically, I wanted to give you my comparison of 5 different coconut milk brands. You’ll be shocked at how different each one is. Because of the vary degrees of whipability (is that a word?) – the results and the work can be quite challenging if you choose incorrrectly. Due to the different stabilizers in each brand and sometimes even where the coconuts originate from, these can cause the much needed separation of the coconut cream from the water to just not work – no matter what you do.
Outside of the varying brands, I have also read that extra air in the can, may also cause less separation to occur. This isn’t something I have tested too much myself, but if you want to shake cans of coconut milk at the store, I say go for it. You are listening for little to no swishing around of the liquid in the can.
Whipped coconut milk is creamy, rich and thick, much like traditional whipped cream and the coconut flavor is very faintly there. Not nearly what you would expect it to be. The best part about homemade whipped coconut cream is all of it’s many uses and how much you can vary the flavor. You can add raw cacao powder for a chocolate cream, muddle some fruit and fold that in, maybe a squeeze or two of your favorite citrus, or even just a good quality all natural extract, you can even add a bit of your favorite liqueur. It would be hard to choose my favorite way to customize my homemade whipped coconut cream, but the easy part is actually making it. So, let’s get to it. Read the rest of this entry »
