Gluten-Free Low Carb Strawberry Shortcake

Ingredients

1/3 cup organic coconut flour
1/3 cup plus 2 TBL Guar gum (or another thickener like arrowroot powder)
3/4 cup xylitol
3/4 sucanat (or other raw form of sugar)
1 1/2 cups Eggland’s Best egg whites (about 8 egg whites)
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla
1/2 tsp almond extract
1/4 tsp sea salt

Strawberries (fresh or frozen and thawed)

For whipped topping:
1/4 cup organice heavy whipping cream
powdered stevia to taste

Directions:

Run xylitol and raw sugar through the food processor to achieve a fine texture. Mix coconut flour, guar gum (or thickener), and 3/4 cup of sugar mixture in a bowl with a wire whip and set aside.
In a second bowl, whip egg whites, cream of tartar and salt until foamy but not stiff. Slowly add (2 Tbsp at a time) remaining sugar mixture. Whip until stiff peaks form. Fold in vanilla and almond extract. With a rubber scraper or whisk, carefully fold the flour mixture into the egg whites mixture adding 2-3 tablespoons at a time.
I put into a bread pan, but you could do a tube pan. Bake at 375F for 30-35 min or until the top of the cake springs back when lightly touched.
Blend heavy whipping cream and stevia until whipped up and creamy. Slice angel food cake and layer with strawberries (and a little of juice if from frozen), and then whipped cream – dig in and chow down. No guilt, no gluten, just a healthy, fiber-ful way to satisfy a sweet tooth!