Low Carb Strawberry Mousse Shortcake Cups

The strawberry harvest is coming to an end in Maine. I created these very special dessert cups, with the sweet and creamy flavors of strawberry shortcake, as a last hurrah! They store well and will last for many days covered in the refrigerator, so I can extend the enjoyment of one of my favorite fruits for a bit longer. Since I only eat fruit when it is local and in season (I don’t eat fruit during the winter), I’m savoring the last strawberries of the season and these individual dessert cups are a great way to do it!

Low Carb Strawberry Mousse Shortcake Cups

Makes 8 servings

Crust Ingredients:

3/4 cup almond flour

2 tablespoons butter, chilled and cubed

2 tablespoons granulated or powdered erythritol 

1/4 teaspoon xanthan gum

1/8 teaspoon salt

1/4 teaspoon lemon extract

Strawberry Mousse Filling:

4 ounces cream cheese, softened

15 small to medium strawberries, sliced

3 tablespoons powdered erythritol 

1/2 cup heavy whipping cream

10 drops of monkfruit extract or liquid stevia if needed for additional sweetness (optional)

1/8 teaspoon xanthan gum (optional and only if needed)

Whipped Cream Topping:

1/2 teaspoon dry gelatin powder

2 teaspoons water

1/2 cup heavy whipping cream

1/2 teaspoon vanilla extract

8-10 drops of monkfruit extract or stevia to taste

1. For the crust, preheat the oven to 350 degrees Fahrenheit. Lightly spray the bottom of eight 4 ounce glass jelly jars or oven-proof dessert cups with non-stick coconut oil spray and place on a baking sheet: set aside.

2. Combine the almond flour, chilled butter cubes, 2 tablespoons erythritol, xanthan gum, salt and lemon extract in a food processor. Pulse until mixture resembles fine crumbs. Divide the mixture evenly between the eight jars and gently tamp down to create an even layer. Bake for 10 minutes in the preheated oven. Remove from the oven and cool completely.

3. After the crust has cooled, prepare the strawberry mousse by first mashing the strawberries with a potato masher or the tines of a fork until you have small pieces and the strawberries and their liquid measures about 2/3 cup (do not use more than 2/3 cup). Set aside.

4. In a large mixing bowl, beat the softened cream cheese and 3 tablespoons powdered erythritol with an electric mixer until light and fluffy. Add the strawberries and their liquid and 1/2 cup heavy cream and beat vigorously until the mixture increases in volume and is thick with the consistency of whipped frosting. Taste and add additional sweetening if needed (this is optional and will depend on the natural sweetness of the strawberries).

5. Optional and only if additional thickening is needed, sprinkle 1/8 teaspoon xanthan gum over the mousse and beat vigorously to incorporate. You will notice an immediate slight thickening of the mixture, but do not add more because once refrigerated the mousse with thicken further. Divide the mousse equally between the eight jars and refrigerate for at least 30 minutes to firm up.

6. To make the cream topping, first sprinkle the 1/2 teaspoon dry gelatin powder over 2 teaspoons of cool or room temperature water and then heating in the microwave for about 5 seconds, stir until dissolved: set aside.

7. Pour 1/2 cup heavy cream into a large mixing bowl. Add the vanilla extract and monkfruit or stevia drops. Beat until soft peaks form. While mixing on low, slowly drizzle in the dissolved gelatin and increase the speed of the mixer and beat on high until thick peaks have formed. Spoon or pipe the whipped cream over the mousse and refrigerate the dessert cups until ready to serve.

8. These desserts can be covered and stored in the refrigerator for up for 4 days. If desired, top each dessert with a small strawberry as garnish before serving.

Nutritional Information per serving: 223 calories, 4.4 g carbohydrate (1.4 g dietary fiber, 1.3 g sugars), 22.5 g total fat (10.9 g saturated fat, 0 g trans fat), 59 mg cholesterol, 105 mg sodium, 35 mg calcium, 98 mg potassium, 574 mg Vit A, 3.5 g protein. Net carbs per serving: 3 grams.

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Lemon Sour Cream Drop Scones

These scones are perfect for breakfast or as the base for strawberry shortcake! Topped with fresh berries and drizzled with cream, these sweet biscuits are a heavenly summertime treat the whole family will enjoy.

Low Carb Lemon Sour Cream Drop Scones

Makes 10 scones

1/4 cup coconut flour

1-3/4 cup almond flour

1/3 cup granulated erythritol 

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/8 teaspoon salt

1/3 cup sour cream

2 large eggs, lightly beaten

2 tablespoons butter, melted

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1/4 teaspoon lemon extract

1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a large baking sheet with parchment paper and set aside.

2. In a large mixing bowl, whisk together the coconut flour, almond flour, erythritol, baking powder, xanthan gum and salt until no lumps remain. Add the sour cream, beaten eggs, melted butter, lemon juice, lemon zest and extract and stir vigorously until well combined and a thick batter forms.

3. Using a large cookie scoop (or ice cream scoop), drop the batter onto the prepared baking sheet. With wet fingers, level out the tops slightly so the biscuits are not rounded, but do not press down or flatten. Bake for 25 minutes or until the scones are firm to the touch and lightly browned.

4. Remove from the oven and cool on a wire rack. These can be stored in an airtight container at room temperature for 2-3 days or be frozen for up to 3 months. To serve from frozen, thaw first and reheat in a 300 degree oven for 5-8 minutes.

5. Serving suggestion: Serve with Devonshire Clotted Cream or room temperature butter. Or cool the scones completely, split in half lengthwise and top with fresh berries and cream.

Nutritional Information per scone (no topping): 175 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.9 g sugars), 14.9 g total fat (3.8 g saturated fat, 0 g trans fat), 46 mg cholesterol, 136 mg sodium, 125 mg calcium, 171 mg potassium, 1 mg iron, 170 mg Vit A, 2 mg Vit C, 6.1 g protein. Net carbs per serving: 3.4 grams

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission.