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Shortcake (for Strawberries, etc.) (A lower-carb recipe)


3 ounces, cream cheese, softened (105 grams)
1 Tbsp butter, soft
4 eggs, separated
1/3 cup cream
2 tsp vanilla extract
¼ cup stoneground whole-wheat flour
2 Tbsp soy protein powder
2 Tbsp whole almond meal (flour)
1 tsp baking powder
4 Tbsp granular sugar substitute (Splenda) (or 12 packets)
trace of salt (two or three light shakes)


  1. Heat oven to 350°F. Butter an 8 x 8" baking dish or pie plate

  2. Beat cream cheese, butter and 1 egg yolk until thick and creamy

  3. Add remaining 3 egg yolks and beat again

  4. Mix in the cream and vanilla. Then add remaining ingredients (except egg whites), stir until just mixed.

  5. In another bowl, beat egg whites until firm but not stiff.

  6. Fold egg whites into mixture.

  7. Spread mixture evenly over the pan.

  8. Bake for 25 to 35 minutes or until golden. Serve hot or cold.

NOTES: (Freeze any unused pieces) Makes 8 servings. Can also be used as a topping for cobblers.
Source: The Low-Carb Comfort Food Cookbook by Eades, Eades and Solom. ISBN: 0-471-26757-0 Wiley and Sons
Carbohydrates per serving: 4.9 grams (plus strawberries, etc.) Protein: 5.7 grams

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