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Keto Marshmallow Shortcake

Shortcake base and marshmallow topping, Yum. Also sugar free and keto.

Keto Marshmallow Shortcake

Marshmallow Shortcake was a favorite among young and old alike. The crunchy base texture goes well with the very soft texture of the marshmallow. Sugar free and gluten free.
Prep Time 45 mins
Cook Time 15 mins
Total Time 2 hrs
Course Dessert
Servings 15 Sslices

Ingredients
  

  • Base
  • 100 g Butter
  • 1/2 cup Betta sweet stevia or erythritol
  • 1 tsp vanilla
  • 11/4 cup Frenchies bread mix
  • Filling
  • 2 cups Water
  • 3 TBSP Gelatine
  • 21/2 cup Betta sweet stevia powder

Instructions
 

  • Preheat oven to 180 c
  • Cream butter and sugar.
  • Add egg and vanilla.
  • Add Frenchies baking mix to form a dough.
  • Roll between 2 baking paper sheets.
  • line a baking dish(17 cm x 23 cm ) with baking paper.
  • Place the rolled dough on top and bake for 15 minutes until golden.
  • For the filling
  • Put water, gelatine and sugar into a pot and boil for 8 minutes.
  • while the water mixture is boiling. start beating the egg whites adding the sugar powder slowly until fluffy,
  • Add the hot syrup in a steady stream to the egg white mixture. let it beat for a while until very stiff ( will take a while to be stiff)
  • If you decide to color the marshmallow, then divide into 2 lots. Add few drops of your choice of color, and mix well
  • Pour the mixture on top of the shortcake. and chill .
  • Now just slice and enjoy!

Comments (2)

  • Tania Elmer Reply

    Hi there
    Looks yum! Can you please tell me how many eggs in the base and also how many egg whites in the filling, thank you.

    03/09/2020 at 6:20 am

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