Move over, Strawberry Shortcake

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June 17, 7:15 PM

by Jamie Van Eaton, Low Carb Examiner

 

 

Blackberry shortcake with fresh mint

Blackberries, known for their antioxidant qualities and high Vitamin C content, are also fantastically low in glycemic load, index, and carbs.

The shortcake medium? An simple, gluten-free, low-carb cake batter using my new favorite sweetener, stevia (no worries, Splenda fans! I have something for you, too!).

Though not Atkins Induction friendly, due to the addition of fruit, this recipe is easy, quick, and sure to delight on sweltering summer days.

Blackberry Shortcake

The shortcake:

4 eggs, separated
4 ounces of cream cheese
1/8 tsp cream of tartar
1 tsp thickenthin/not starch
1/2 packet SteviaPlus, or 1 packet Splenda

Preheat oven to 300 degrees F.

If using a pan, grease. If using non-stick, make sure pans are clean and ready to go.

In one mixing bowl, separate egg whites from yolks. Add cream of tartar to whites and whip until stiff peaks form, about 5 minutes.

In another bowl, combine yolks, cream cheese, 1/2 packet of Stevia (or 1 packet Splenda). Mix until smooth. Add thickenthin/not starch. Let rest 3-5 minutes, or until mixture thickens slightly.

Carefully add half of the yolk mixture to the whites. With a tall, slender spoon, make a lazy S through the mixture one. Turn bowl 90 degrees and repeat. Repeat with other half of the yolk batter.

With a large spoon, evenly distribute batter between 8 small cake pans* or into 8 piles on a greased cookie sheet. Bake for 30 minutes. Remove from the oven.

Let pans rest for 5 minutes on a rack, and once the small cakes have shrunken from the sides slightly, carefully nudge from the pans very gently. I use a spoon (careful not to scratch your non-stick surface!) Do not allow cakes to cool in the non-stick pans or they have a tendency to stick.
 

Fresh, Whipped Cream

1 cup fresh whipping cream
1/2 packet SteviaPlus, or 1 packet Splenda

In a mixing bowl, combine whipping cream and sweetener.

Using a mixer on high speed, whip heavy cream until stiff peaks form, about 3-5 minutes.

Refrigerate remaining whipped cream (but should be used as it is whipped for best results).

To assemble the shortcakes:

Place a cake layer on a plate. Top with whipped cream. Carefully press down the next layer. Add more whipped cream, and top with a few, plump blackberries.

Makes 4, 2-layer shortcakes

Nutritional Information per 2-layer shortcake: Calories: 405, Carbohydrates: 7g, Fiber: 1.5 g, Net Carbohydrates: 5.5 g, Protein: 6.5 g,  Fat: 25g

This produces a 4.25" cake, slightly larger than a muffin
top pan.

Tools of the Trade: The Mini-Wilton Cake Pan

I found these small, non-stick baking (mini-cake pans) at Super-Target. You can also find them at Super-Walmart, Bed, Bath and Beyond, other home goods stores, Michaels, and Hobby Lobby. I've even located these beauties in King Soopers (a Kroger family store).

Very easy to use, and living up to their name, these come in (I believe) packages of 3 for about $4. I keep 6 around for making the gluten-free recipes uniform, but for filled donuts, the decadent chocolate cake, and other applications, these are so functional, you'll probably wish you had twelve.

Care and feeding of pans: To wash the non-stick pans, do not use anything scratchy (no scrubby pads or hedgehogs) for cleaning. The surface will mar. Use a soft cloth and dish soap. Do not immerse pans in water or allow them to soak. Store with a piece of soft paper towel (or napkin) between pans to keep them from scratching one another.

These are non-stick, so heed this warning: If you use a non-stick spray, many times the item will end up sticking, producing the opposite effect. I have made dozens of food items in these pans without any issues with sticking whatsoever (unless I let the item cool in the pan for too long--then it stuck).

NO metal utensils should come near these, lest you hear the high-pitched shriek of your mother coming to club you with a slipper.

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