Scrumptious Shortcakes
Makes 12 shortcakes

Ingredients
2 cups almond flour
½ cup whole wheat flour
½ cup oat bran
1 tablespoon baking powder
¼ tsp salt
10 tablespoons unsalted butter, cold
½ cup heavy cream
3 large egg yolks
1 tsp pure vanilla extract

Directions

1. Combine all dry ingredients in a large mixing bowl.
2. cut the butter into small cubes
3. working quickly, cut the butter into the dry mixture with a fork or your fingertips until it reaches the consistency of coarse meal (with a few butter pebbles remaining)
4. in a measuring cup, lightly beat the cream with the egg yolks and vanilla
5. make a well in the center of the dry ingredients in the bowl
6. pour cream mixture into the well and with a fork, gently bring the dry ingredients into the wet until just combined. Do not over mix or the cakes will be tough.
7. Turn out onto a board “floured” with a bit of almond flour and sprinkle a bit more almond flour on top of the wet dough
8. Very gently knead the dough by folding over and flattening slightly just a couple of times. Again, do not overdo it or the cakes will be tough.
9. Gentle flatten the dough into a circle about ¾” thick.
10. Cut across the diameter, as you would a pie, to make 6 triangles, then cut each triangle in half.
11. Place the cakes on a parchment lined or buttered baking sheet and bake 20 to 25 minutes at 425 degrees.
12. Cool completely.
13. To serve, split each cake and top with fresh low-carb strawberry, blueberry, blackberry, or peach shortcake filling and a dollop of whipped cream.

Notes: Almond flour at 1.5 grams per ounce figured at 2 T per ounce, 16 oz per recipe for a total of 24 grams of carb. Whole wheat flour at 18 grams per quarter cup, using ½ cup adds 36 grams of carb. Figure 6 grams for the carb in the 2 T splenda (that may be high?) for a total of 66 grams in the recipe. Each cake has 5.5 grams carb.