These Red White & Blue Protein Shortcakes are a protein-packed way to celebrate the 4th! There's just something about tender vanilla shortcakes, fresh berries, and whipped topping together. Even better if it's low in sugar and gluten-free. We think you'll love it just as much as we did ;)
NOTES: We used Swerve granulated erythritol in these shortcakes, but you can use whatever sweetener you like best. We also used Earth Balance vegan buttery spread but you can use unsalted butter or even coconut oil.
Red White & Blue Protein Shortcakes
Makes 12 servings
1 1/2 cup (180g) gluten-free baking flour
3/4 cup (90g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
1/4 cup calorie-free sweetener
2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsweetened applesauce
1/2 cup unsweetened almond milk
1/4 cup (2 large) egg whites
1/4 cup melted buttery spread
3/4 cup low fat whipped topped
2 cups sliced strawberries
2 cups blueberries
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through melted spread) and mix until no dry clumps remain.
Divide batter between 12 wells of a well-greased muffin tin (can also use liners).
Bake in your preheated oven for 20 minutes or until a knife inserted comes out clean.
Let shortcakes cool, then cut in half horizontally and layer with 2 tbsp. whipped topping and about 3 tbsp. berries per cake. Enjoy!
Leftovers will keep in the fridge in an airtight container up to one week, but are best eaten within a couple days.
Calories (per shortcake with topping): 146kcal, Fat: 4.2g, Sat fat: 1.5g, Carbs: 21g, Fiber: 2g, Sugar: 6g, Protein: 8g, Sodium: 160mg