Shortcake Cups

Shortcake Cups

Shortcake Cups

Who doesn’t like shortcake in the summer time?  These 3½” tasty yellow cake cups are quick and have a lovely flavor.  Not to sweet, either.  You should use all golden flax meal for the lightest color.  These can be eaten as is, for a lovely plain single serving cake or topped with your favorite berries or sliced fruit and covered with sweetened whipped cream.  My favorites are strawberries, banana and peach.  These are not suitable until the grains rung of OWL.  Only use fruit whose carb count you can fit into your daily limits.  These are fairly large cups, so you might want to slice laterally into two “rings” for those that want a smaller portion.  These should freeze nicely for up to a month.

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½ c. Jen Eloff’s Gluten Free Bake Mix

¼ + 2 T. Carbquick bake mix (substitute more of Jen Eloff’s Bake Mix for gluten-free version)

¼ c. golden flax meal

2/3 c. granular Splenda or erythritol (or sweetener of your choice)

2 tsp. baking powder

Dash salt

4 eggs, beaten

2 tsp. melted butter

2 tsp. vanilla

DIRECTIONS:  Spray or lightly oil a shortcake pan, or 4 large muffin cups or 4 individual cake pans and set aside.  Preheat oven to 350º.  Measure dry ingredients into a medium mixing bowl.  In a smaller bowl, beat the eggs with the melted butter and vanilla.  Add the wet ingredients to the dry ingredients and beat the batter well with a spoon.    Pour batter evenly into the four pan slots or muffin cups.  The cups will be about 1/2 full.  Place individual pans onto a small baking sheet and pop into a 350º oven for about 20 minutes or until firm in the center.  As ovens vary, check them at 15 minutes.  Partially cool before attempting to remove from pans.   I used a Chicago Metallic shortcake pan, but as I can’t find it on their website, they may not make this particular pan anymore.  Some other bakeware manufacturer might make something similar, however.  See photo of my pan below:

NUTRITIONAL INFO:    Makes 4 large cakes, each contains:

Shortcake Pan (you can use mini cake pans, large muffin cups or mini bundt pans)

Shortcake Pan (you can use mini cake pans, large muffin cups or mini bundt pans)

188 calories

15.35 g  fat

16.55 g  carbs, 10.6 g  fiber, 5.95 g  NET CARBS (only 2.9 NC if you slice laterally and just eat half.  they’re pretty large, so that’s quite enough for me actually.)

11.25 g  protein

481 mg sodium


2 comments on “Shortcake Cups

  1. Please explain this comment in your description above: “These are not suitable until the grains rung of OWL.” I am familiar with low carb, and I get that you are referring to the fruits listed, but then you lost me.


    • I can’t go into all the detail, but in the Atkins low-carb program (what I started out with), in Phase 2 “Ongoing Weight Loss (abbreviated as OWL)” you begin to slowly add back more carbs and the higher carb items in a steady, measured sequence. The grains level of that reintroduction process (called the carb ladder) is the very LAST thing you get to add back into your food plan. For more detail, you’d want to read up on the website.


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