You Can Use Your White Chocolate Raspberry Bar to Create Strawberry Shortcakes?!

You Can Use Your White Chocolate Raspberry Bar to Create Strawberry Shortcakes?!

If you’re feeling the heat of the summer months kicking in, we’ve got a refreshingly tart & sweet recipe just for you. These strawberry shortcakes have roughly 1/4 the carbs of your standard strawberry shortcake recipe, and about 1/6th the net carbs! And they’re damn delicious to boot. Let your mouth water at the pictures and then check out the full recipe below.



Yields: 6 Servings |  Serving Size: 1 shortcake

Calories: 220 | Protein: 11g  | Fat: 17g | Net Carb: 6g 

Total Carb: 13g 

Prep Time: 10 mins  | Cook Time:  14-17 minutes  | Total Time: ~ 30 minutes 





  1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper.
  2. Cut the White Chocolate Raspberry Bar into pieces and place them on the baking sheet.
  3. Bake for 5 minutes, remove and let cool.
  4. Place the cooled pieces into a food processor or blender on high until small crumbles form.
  5. In a bowl, stir together the almond flour, baking soda and sweetener.
  6. Add in the egg and sour cream and stir until a thick batter forms.
  7. Fold in the blended White Chocolate Raspberry Bar.
  8. Use a cookie scooper to scoop 6 evenly sized mounds onto the baking sheet.
  9. Bake for 14-17 minutes, remove and let cool.
  10. While baking, use a handheld mixer to beat the heavy cream until light and airy.
  11. Mix in the protein powder.
  12. Once cooled, cut the biscuits in half and fill them with a spoonful of whipped cream and fresh strawberries.

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