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by Andrea Witthoeft June 14, 2019 0 Comments
How this KETO, Nut & Dairy-free Strawberry Shortcake inspired me by many different things that have been going on in my life. Firstly, and most obviously it has been SO HOT for June, and I wanted to make something light and refreshing and Tis the Season for those luscious STRAWBERRIES!
I have been on a mission on how to perfect the most fully & airy coconut whipped cream. I have tried & FAILED many times, BUT I am very excited to say I NAILED IT, YAY!!! The best part is now I get to share my tips with you; just a thought, this would be a great video to create for those none dairy eaters like myself.
Let us dive into this cake first. I am now 100% confident that my Bakerlita Beauty Baking Mix can execute the most perfect, spongy, fully cake layers EVER! Just adding a little bit of psyllium husk makes my cakes so spongy and just PERFECTO!!!
I used a few tricks to keep it from being TOO soft to the point of just falling apart. Like I mentioned above, number one is the oh so LOVELY, high fiber psyllium husk powder. Just make sure its POWDER.
Psyllium acts like sticky gluten, and that is most defiantly what this cake needs. Another great thing about psyllium husk in baking, it creates a more airy, bready texture... And that is why it is one of the foremost magical ingredients in my Bakerlita Keto Bread Mix.
I am the most excited I get to share with you, how to create a completely sugar-free and dairy-free, and as always keto & paleo-friendly WHIPPED CREAM! This excites me so much because you can use this simple recipe on basically anything your desire. I actually had a scoop on my coffee; I kind of wish I didn't because I really did NOT want to have another addiction haha...
Tip 1.) When you at the grocery store, look for FULL FAT coconut milk. Don't just grab it off the shelf and me on your mary way, SHAKE IT! You want to shake your coconut milk to see if it is liquidy if it is put back and try to find one that is hard to shake because it is so thick.
Tip 2.) Look for an organic one, and even better that is BPA-free. Here is my TOP brand organic BPA-free coconut milk that I use in all my recipes.
Tip 3.) When you get home, pop your coconut cream in the fridge overnight. Also, pop your bowl that you're going to be beating/whipping your coconut cream in, and beaters or whisk attachment in the refrigerator as well!
Tip 4.) Once chilled overnight, remove the chilled bowl and beaters or whisk attachment from the refrigerator and set them up.
Tip 5.) With your coconut milk from the refrigerator, carefully turn over, using a can opener, open, and pour out the coconut water leaving you just with the coconut cream. (I love saving my coconut water can be saved and added to smoothies or discarded.)
Tip 6.) Scoop the solid coconut cream from the can and add it to the bowl. Add my most beloved Powdered Lakano Sweetener, pure vanilla extract, and a dash of sea salt.
Tip 7.) Whisk on high until the coconut cream resembles that desirable light whipped cream.
Don't be alarmed; whipped coconut cream will not double in volume like traditional heavy whipping cream does, but it will increase in size.
Blessings & #BakeTheBakerlitaWay
Andrea Witthoeft | Bakerlita
1 pack Bakerlita Beauty Baking Mix
2 tbsp psyllium husk powder
1 tsp baking soda
2 tsp baking powder
3/4 lbs Fresh organic strawberries (add into coconut whipping cream and for garnish)
5 large eggs
1 cup unsweetened almond milk (warm)
½ cup avocado oil
¼ cup lemon juice
2 tsp vanilla extract
chilled bowl
chilled whisk attachment
It’s Officially September, and to me that means APPLES! Autumn...
Lately, I have been drawn to re-create & innovate some...
AHHH! I can't believe tomorrow is December; This Keto Buttercream recipe...
This Holiday I wanted to create that famous Italian Tiramisu...
Cookies & Cake??? I can't decide which one I enjoy more....
Ahhh, I LOVE spring, waking up hearing the birds singing,...
Carrot Cake has always been one of my favorites, I...
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Andrea Witthoeft
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