BASE Low Carb Strawberry Cream Dessert (16 svgs)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 246.8
- Total Fat: 23.4 g
- Cholesterol: 60.1 mg
- Sodium: 88.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.0 g
View full nutritional breakdown of BASE Low Carb Strawberry Cream Dessert (16 svgs) calories by ingredient
Introduction
KAF recipe for Strawberry Cream but deleting the sugar and using the I Breathe I'm Hungry recipe for almond flour shortbread instead of the original (quantities increased by 1.25 on strawberries and cream due to using 10" pan instead of 9") KAF recipe for Strawberry Cream but deleting the sugar and using the I Breathe I'm Hungry recipe for almond flour shortbread instead of the original (quantities increased by 1.25 on strawberries and cream due to using 10" pan instead of 9")Number of Servings: 16
Ingredients
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86 Butter, unsalted
1 tbsp Lemon Peel
192 Almonds
76 Water, tap
4 tablespoon balsamic vinegar
14.40 gram(s) Knox Unflavoured Gelatine - per pouch (7.2g)
565 grams Heavy Whipping Cream
565 grams Strawberries, frozen, unsweetened
0.5 tsp Salt
Directions
Preheat oven to 350 degrees, and lightly grease 10" springform
Mix together almond flour, lemon zest, and salt. Melt butter and mix in to flour mix until fully combined.
Press in to even layer in bottom of prepared pan. Bake in preheated oven for 10 minutes, then drop temperature to 300 degrees and bake for another 20 minutes (until golden brown). Remove from oven and cool completely.
Thaw frozen strawberries, and place them with balsamic vinegar in blender.
Place the 1/3 cup cold water in a microwave-safe bowl or very small saucepan. Add the gelatin, stirring to combine; the mixture will become stiff and jelly-like. Heat gently, in the microwave or over a low burner, just until the gelatin dissolves, and the mixture liquefies.
Add the liquefied gelatin to the strawberries in the blender, and process until the berries are puréed.
Taste, and add sweetener if necessary.
Refrigerate the purée until it thickens enough to mound on a spoon, about 45 minutes. Stir it every 15 minutes, so it thickens consistently throughout; you want to avoid as much lumpiness as possible.
Whip the 2 cups cream until stiff. Fold in the strawberry purée gently but thoroughly.
Spoon the filling over the crust in the pan, smoothing the top. Refrigerate until ready to serve.
Cut in squares or slices, and serve with fresh sliced berries. Refrigerate any leftovers, well wrapped.
Serving Size: 16 pieces from 10" round
Mix together almond flour, lemon zest, and salt. Melt butter and mix in to flour mix until fully combined.
Press in to even layer in bottom of prepared pan. Bake in preheated oven for 10 minutes, then drop temperature to 300 degrees and bake for another 20 minutes (until golden brown). Remove from oven and cool completely.
Thaw frozen strawberries, and place them with balsamic vinegar in blender.
Place the 1/3 cup cold water in a microwave-safe bowl or very small saucepan. Add the gelatin, stirring to combine; the mixture will become stiff and jelly-like. Heat gently, in the microwave or over a low burner, just until the gelatin dissolves, and the mixture liquefies.
Add the liquefied gelatin to the strawberries in the blender, and process until the berries are puréed.
Taste, and add sweetener if necessary.
Refrigerate the purée until it thickens enough to mound on a spoon, about 45 minutes. Stir it every 15 minutes, so it thickens consistently throughout; you want to avoid as much lumpiness as possible.
Whip the 2 cups cream until stiff. Fold in the strawberry purée gently but thoroughly.
Spoon the filling over the crust in the pan, smoothing the top. Refrigerate until ready to serve.
Cut in squares or slices, and serve with fresh sliced berries. Refrigerate any leftovers, well wrapped.
Serving Size: 16 pieces from 10" round