3 Best Low Carb Strawberry Dessert Recipes

By Kate Horney

We recently had a contest here in the BeyondFit household to see who could come up with the BEST low carb strawberry dessert recipes.

Here are our top 3 (and some runner ups!)

CHOCOLATE COVERED PROTEIN STRAWBERRIES

Ingredients:

¼ lb dark chocolate, cut into 1-inch pieces
6 strawberries
1 scoop Frosted Chocolate Cupcake Protein (Coupon Code BEYONDFIT saves you 30%)

Directions:

Wash the strawberries and then dry them thoroughly so that the chocolate will hold.
Put the chocolate in a microwave-safe bowl and microwave at 50% power. Stop and stir every 30 seconds until the pieces are fully melted.
Fold in a scoop of chocolate or vanilla protein powder to the melted chocolate right after it comes out the microwave.
Dip the bottom two-thirds of each strawberry into the bowl. You can eat them right then, or lay them out on a sheet of wax paper and chill in the fridge for later.

LOW CARB ANGEL FOOD CAKE WITH FRESH STRAWBERRIES

Ingredients:

7 room temperature egg whites (use white from real eggs, not carton)
1 scoop Gourmet Vanilla Protein (Coupon Code BEYONDFIT to save)
1 t cream of tartar
1 t vanilla or any extract you want
Stevia to taste

Directions:

Make sure eggs are at room temperature.
Preheat oven to 350 degrees.
Separate egg whites, and place all ingredients (EXCEPT for whey) in mixing bowl.
Mix on highest speed for a few minutes until high peaks. I use the whisk beater attachment.
Sprinkle whey on top. Fold in gently and carefully. Do NOT over mix.
Place in sprayed round pan and then in oven for 20 minutes.
Let cool and top with fresh strawberries.

LOW CARB STRAWBERRY SHORTCAKE

Ingredients:

2 c almond flour/almond meal
1 scoop Gourmet Vanilla Protein (Coupon Code BEYONDFIT to save)
2 t baking powder
1/4 t salt
1/2 c (1 stick) butter, melted
4 eggs
1/3 c water
Sweetener to taste – about 1/3 c stevia worked well

Directions:

1. Preheat oven to 350 F.
2. Butter a muffin tin. You can really do it with any size, but I’m basing the recipe on a 12 muffin tin.
3. Mix dry ingredients together well.
4. Add wet ingredients and mix thoroughly (You don’t want strings of egg white in there and you don’t have to worry about “tunnels” when you are using almond meal).
5. Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.
6. Add 1 cup fresh strawberries and top with whipped coconut cream