Mixed Berry Shortcakes for Low Carb Diets

• 1 cup Atkins baking mix
• 12 cup pecan halves
• 3 tablespoons sugar substitute, plus
• 2 teaspoons sugar substitute
• 1 teaspoon salt
• 6 tablespoons cold butter, cut into small pieces
• 1 23 cups heavy cream, divided
• 14 cup sour cream
• 1 egg
• 3 cups fresh mixed berries (strawberries, rasberries, blueberries)

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.

baking mix, pecan halves, sugar substitute, sugar substitute, salt, cold butter, heavy cream, sour cream, egg, mixed berries

Taken from www.food.com/recipe/mixed-berry-shortcakes-for-low-carb-diets-81527 (may not work)