Strawberry Shortcakes

Shortcakes Ingredients

1 ½ cups almond flour¼ teaspoon sea salt4 tablespoons erythritol3 tablespoons cold butter1 large egg¼ cup full-fat ricotta cheese½ teaspoon pure vanilla extract

Filling

1 cup fresh strawberries, halved1 cup canned whipped cream

Directions

Preheat your oven to 350 degrees Fahrenheit.Pulse all shortcake ingredients in a food processor until a thick dough is formed.Scoop onto a baking tray lined with parchment paper as 4 rustic-looking shortcakes.Bake for 15-18 minutes, or until the tops of each shortcake are golden brown.Remove from the oven and allow to cool before halving and filling with halved strawberries and whipped cream.Serve immediately, storing any leftovers in the fridge for up to 3 days (if you know you will not eat all of these and will save some, wait until ready to eat to fill with strawberries and whipped cream so that the shortcakes do not get soggy).