Keto Strawberry Shortcake Recipe: Low-Carb & Delicious

Keto Strawberry Shortcake: A Delicious Low-Carb Dessert

If you’re a fan of light, fluffy, and refreshing desserts but don’t want to ruin your low-carb lifestyle, this Keto Strawberry Shortcake is perfect for you! It’s the ultimate treat for anyone following a keto or low-carb diet, allowing you to enjoy a classic favorite without compromising your goals. Whether you're celebrating a special occasion or simply craving something sweet, this dessert will satisfy your taste buds in a healthy way.

This recipe keeps things simple but delivers that perfect balance of sweet and tangy flavors, along with a buttery, soft texture. So, let’s dive into the world of Keto Strawberry Shortcake, where healthy meets indulgence!

Ingredients for Keto Strawberry Shortcake

Here’s what you’ll need to make this delicious low-carb dessert:

For the Shortcake:

• 1 ½ cups almond flour
• 2 tablespoons coconut flour
• ½ cup unsweetened almond milk (or any low-carb milk of your choice)
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 tablespoons butter, melted
• 2 teaspoons baking powder
• ¼ cup erythritol (or your favorite keto sweetener)
• Pinch of salt

For the Strawberry Topping:

• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons erythritol (or your favorite keto sweetener)
• 1 teaspoon lemon juice (optional)

For the Whipped Cream:

• 1 cup heavy whipping cream
• 1 tablespoon powdered erythritol (or your sweetener of choice)
• 1 teaspoon vanilla extract

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the shortcake from sticking.

Step 2: Prepare the Shortcake Batter

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt. Stir everything together until well combined.

In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract. Once the wet ingredients are combined, pour them into the dry ingredients and mix until a thick batter forms. The consistency should be similar to traditional shortcake dough, but a little denser.

Step 3: Shape the Shortcakes

Scoop out the dough in small portions (about 3 tablespoons each) and drop them onto the prepared baking sheet. Flatten each mound slightly to form a round, shortcake-like shape.

Step 4: Bake the Shortcakes

Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the shortcakes are golden brown and firm to the touch. Once baked, remove from the oven and cool on a wire rack.

Step 5: Prepare the Strawberries

While the shortcakes are cooling, it’s time to prepare the strawberry topping. In a small bowl, combine the sliced strawberries with erythritol and lemon juice. Toss to coat the berries evenly, and let them sit for about 10-15 minutes. This will help the strawberries release their natural juices, making them sweet and syrupy.

Step 6: Whip the Cream

In a medium bowl, beat the heavy whipping cream with a hand mixer or stand mixer on medium speed until soft peaks form. Whip in the powdered erythritol and vanilla essence until firm peaks form. This should take about 3-4 minutes.

Step 7: Assemble the Keto Strawberry Shortcake

Once everything is ready, it’s time to assemble your keto strawberry shortcake! Slice the cooled shortcakes in half horizontally, like a sandwich. Spoon a generous amount of the macerated strawberries onto the bottom half of the shortcake. Add a dollop of whipped cream on top of the strawberries and then place the top half of the shortcake on top. Repeat for each serving.

Serve immediately, or refrigerate until ready to enjoy!

Macro Breakdown (Per Serving)

This recipe makes about 6 servings. Here’s the estimated macro breakdown for one serving:

• Calories: 285 kcal
• Fat: 24g
• Protein: 8g
• Total Carbs: 8g
  • Fiber: 4g
  • Net Carbs: 4g
• Sugar: 2g

Nutritional Information (Per Serving)

• Calories: 285 kcal
• Fat: 24g
• Protein: 8g
• Total Carbs: 8g
  • Fiber: 4g
  • Net Carbs: 4g
• Sugar: 2g

Serving Size and Preparation Time

• Serving Size: 1 shortcake with strawberries and whipped cream
• Preparation Time: 15 minutes (for strawberries and whipped cream)
• Cook Time: 15-18 minutes (for the shortcakes)
• Total Time: 30-35 minutes

Keto Notes

• Almond Flour: Almond flour is an excellent low-carb substitute for typical wheat flour. It’s high in healthy fats and low in carbs, making it a staple in keto baking.
• Erythritol: This natural, zero-calorie sweetener is a great option for keto-friendly desserts. It doesn’t spike your blood sugar, making it perfect for a keto lifestyle.
• Heavy Whipping Cream: Full-fat dairy is a keto favorite. It adds richness and flavor to your whipped cream without any added carbs.

Additional Tips and Variations

• Make it Dairy-Free: For a dairy-free option, use coconut cream or a plant-based whipping cream alternative. Just ensure the replacement is unsweetened and low-carb.
• Frozen Strawberries: If fresh strawberries aren’t in season, frozen strawberries work just as well! Just make sure to defrost and drain them before use.
• Add Lemon Zest: For an extra burst of flavor, add some lemon zest to the whipped cream for a citrusy twist.
• Sweetener Adjustments: Feel free to adjust the sweetener in this recipe according to your taste preference. You can use monk fruit or stevia if you prefer those over erythritol.

Common FAQs

Can I make this ahead of time?

Yes, you can prepare the shortcakes ahead of time and store them in an airtight container for up to 3 days. Just assemble the shortcakes with the strawberries and whipped cream when you’re ready to serve.

Can I freeze the shortcakes?

Absolutely! You can freeze the shortcakes for up to 3 months. Just let them cool completely, then place them in a freezer-safe bag or container. Thaw them before assembling the dessert.

Can I use a different sweetener?

Yes! You can substitute the erythritol with another keto-friendly sweetener like stevia, monk fruit, or allulose. Just make sure to adjust the quantities based on your chosen sweetener’s sweetness level.

How do I store leftovers?

Refrigerate any leftovers for up to 2-3 days. However, the whipped cream may lose some of its texture over time, so it’s best to add that fresh when serving.

Conclusion

This Keto Strawberry Shortcake is the perfect low-carb dessert to indulge in without the guilt. It’s easy to make, refreshing, and packed with flavors you’ll love. Whether you’re having a special celebration or just need a sweet treat, this recipe will satisfy your cravings and keep you on track with your keto lifestyle.

Give it a try and enjoy the perfect combination of tender shortcake, sweet strawberries, and whipped cream—guilt-free!