Mixed Berry Shortcakes for Low Carb Diets Recipe

Name: Mixed Berry Shortcakes for Low Carb Diets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Atkins baking mix; ½ cup pecan halves; 3 tablespoons sugar substitute, plus; 2 teaspoons sugar substitute; 1 teaspoon salt; 6 tablespoons cold butter, cut into small pieces; 1 ⅔ cups heavy cream, divided; ¼ cup sour cream; 1 egg; 3 cups fresh mixed berries (strawberries, rasberries, blueberries)

Servings: persons

1
in a food processor, pulse bake mis, pecans, 3 tablespoons of sugar substitute and salt until nuts are finely ground.
2
Add the butter and pulse ntil butter pieces are the size of peas.
3
In a liquid measuring cup or bowl, whisk 2/3 cup of heavy cream, sour cream, and egg.
4
Pour evenly over the dry mixture and pulse just until combined.
5
Transfer dough to a baking sheet.
6
Seperate dough into 12 equal sized pieces.
7
Pat each piece into a circle.
8
Space evenly on baking sheet; chill in refrigerator 30 minutes.
9
Heat oven to 375.
10
Bake shortcakes about 17 minutes, until bottoms are golden brown.
11
Cool on a baking sheet set on a wire rack.
12
With an electric mixer on medium speed, beat remaining cup of heavy cream with remaining 2 teaspoon sugar substitute until soft peaks form.
13
To assemble: Dollop 1/4 cup whipped cream on 6 shortcakes, top with 1/2 cup berries and cover with remaining shortcakes.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Atkins baking mix, ½ cup pecan halves, 3 tablespoons sugar substitute, plus, 2 teaspoons sugar substitute, and more.

Yes, Mixed Berry Shortcakes for Low Carb Diets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed Berry Shortcakes for Low Carb Diets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions