Strawberry shortcake the low-carb way

Independence Day, my favorite summer holiday. Friends, fireworks, water fights, cornhole, and of course a barbeque. For me, good food is a must for a good celebration.

This year, and for the past several years, we will be celebrating with friends. It's always a great time, and the food is always amazing. I'm sure I'll eat too much and I'll probably even "cheat" a little (who can say no to a red, white and blue Rice Krispy treat? Not this girl).

To save myself from having too many delicious sweet treats, I will contribute a low carb treat to the festivities. I'm thinking some low carb cream cheese pound cake from fittoservegroup.com topped with whipped cream and strawberries.

Low-Carb Cream Cheese Pound Cake

You will need:

1 ¼ c almond flour

¾ c of swerve or other sugar substitute

1 tsp baking powder

¼ tsp of salt 4 eggs½ oz cream cheese

1 tbs softened unsalted butter

1 tsp of vanilla

Preheat oven to 350 degrees. Beat the butter with the sugar substitute until light and fluffy and well incorporated. Next add the cream cheese and vanilla and mix well. Add the eggs one at a time making sure to mix well after each addition. Add all the dry ingredients until well combined. In a well-greased cupcake pan bake for 20 to 25 minutes until golden brown on top.