Published on . Updated on . By Tayo. This post may contain affiliate links. See Disclosure. 2 Comments
Keto Strawberry Shortcake is a light, fluffy dessert that gives you all the classic summer vibes without the sugar crash. It’s low carb, perfectly sweet, and proof that you don’t have to give up dessert to stay on track.
Strawberry shortcake is known for its layers of shortcake, rich creamy whipped cream, and fresh strawberry layers. It’s a dessert that’s perfect for enjoying a warm summer day or special occasions.
❤️ Why you’ll love it
Made with wholesome ingredients like almond flour, monk fruit sweetener, and eggs, this low-carb shortcake will satisfy your sweet tooth without compromising your keto diet.
Warmer weather means that strawberry season is in full swing. This low-carb strawberry shortcake is a great way to use those fresh strawberries.
It’s really easy to make and comes together quickly so you can enjoy a healthy fruity dessert in just 30 minutes.
🧾 Ingredients Used
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- Baking Ingredients: Almond flour, salt, baking powder, and eggs. Almond flour is perfect for a keto diet and gives the shortcake a nutty flavor. Salt and baking powder help the cake rise and balances out the flavors. Eggs are essential for binding the ingredients together and adding moisture.
- Dairy: Butter, whipped cream, heavy cream, cream cheese make the shortcake rich and creamy. Butter adds flavor, while the whipped cream and heavy cream give it a fluffy texture. Cream cheese makes the dessert extra smooth and tasty.
- Sweeteners: Monk fruit sweetener and vanilla extract. Monk fruit sweetener is a great choice for keto baking and vanilla extract brings out the flavors. These sweeteners make the shortcake delicious without the extra carbs.
- Fruits: Strawberries. These are low in carbs and add a fresh, sweet taste to the shortcake. The colorful fruit pairs perfectly with the creamy whipped topping and almond cake layers.
🔪 How To Make Keto Strawberry Shortcake
- Preheat the oven to 180°C/350°F and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan.
- Whisk together almond flour, baking powder, and salt in a small bowl. Set aside.
- Mix eggs and monk fruit sweetener in a separate bowl until the mixture has thickened and is pale in color (about 3-5 minutes).
- Gently fold the dry ingredients into the egg and monk fruit mixture, then add the melted butter and vanilla extract. Mix until just combined.
- Pour the shortcake batter evenly into the prepared cake pans. Bake for 14-15 minutes, or until golden brown. Remove from the oven and let cool for several minutes before loosening the cake from the sides of the pan. Flip the cake over onto a wire rack to cool completely.
- While the keto shortcakes are cooling, slice half of the strawberries and marinate them in one tablespoon of monk fruit sweetener.
- Add the ingredients for the whipped cream, and combine everything with an electric mixer or food processor. Mix until stiff peaks form.
- Once the shortcake has cooled completely, it’s time to assemble the strawberry shortcake. Place one shortcake layer on a serving plate, followed by a layer of whipped cream and marinated strawberries. Add a final topping of whipped cream on top and decorate with whole strawberries.
🥫 Storing and Reheating
Store any leftover keto strawberry shortcake in an airtight container in the refrigerator for up to 2 days.
The shortcake itself can be frozen for up to a few months, but do not freeze it with the strawberries. The best way to serve this shortcake is with fresh strawberries.
💭 Tips and Variations
- Experiment with different berries or summer fruit combinations for a variety of flavors. Try using raspberries, blueberries, or a mix of berries for a colorful twist.
- Add even more flavor by swapping out the vanilla extract for other extracts. Coconut extract or almond extract would be delicious.
- For added crunch and texture, sprinkle chopped nuts or toasted coconut flakes over the whipped cream layer before adding the top cake layer.
- If you prefer a sweeter shortcake, drizzle sugar-free syrup or sprinkle powdered monk fruit sweetener over the strawberry shortcake before serving.
- Add a squeeze of lemon juice to the strawberries before serving for extra flavor.
- If you’re trying to cut down on dairy, make whipped cream from coconut milk rather than heavy whipping cream. All you have to do is chill a can of full-fat coconut milk overnight, and whip it with vanilla and sweetener until it thickens.
- Serve with keto ice cream instead of whipped cream if you have more of a sweet tooth.
- Add a dollop of sour cream to the cake batter to moisten it even more.
🍽️ What can I eat this recipe with?
This low-carb strawberry shortcake recipe is delicious on its own but can also be enjoyed with a cup of keto-friendly tea or coffee for a delightful afternoon treat.
👩🍳 Frequently asked questions
Yes, strawberries are relatively low in carbs and can be enjoyed in moderation as part of a keto diet. They are also a good source of vitamin C and antioxidants, making them a healthy choice for snacking.
One cup of sliced strawberries contains approximately 4 grams of net carbs, making them a keto-friendly fruit option when consumed in moderation.
While cake and shortcake are made from similar ingredients like flour, eggs, and sugar, the main difference lies in their texture and purpose. Cake is typically lighter and fluffier in texture, often served on its own or with frosting. Shortcake, on the other hand, is more dense and crumbly, often used as a base for desserts like strawberry shortcake or served with whipped cream and fruit.
📚 Related Recipes
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📖 Recipe
Keto Strawberry Shortcake
Keto Strawberry Shortcake is a light, fluffy dessert that gives you all the classic summer vibes without the sugar crash. It’s low carb, perfectly sweet, and proof that you don’t have to give up dessert to stay on track.
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Servings:8
Calories:475kcal
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Instructions
Preheat the oven to 180°C/350°F and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan.
Whisk together almond flour,baking powder,and salt in a small bowl. Set aside.
2 cups almond flour,1 ½ teaspoon baking powder,½ teaspoon salt
Mix eggs and monk fruit sweetener in a separate bowl until the mixture has thickened and is pale in color (about 3-5 minutes).
3 eggs,½ cup monk fruit sweetener
Gently fold the dry ingredients into the egg and monk fruit mixture,then add the melted butter and vanilla extract. Mix until just combined.
2 tablespoon butter,2 teaspoon vanilla extract
Pour the shortcake batter evenly into the prepared cake pans. Bake for 14-15 minutes,or until golden brown.
Remove from the oven and let cool for several minutes before loosening the cake from the sides of the pan. Flip the cake over onto a wire rack to cool completely.
While the keto shortcakes are cooling,slice half of the strawberries and marinate them with one tablespoon of monk fruit sweetener.
1 tablespoon monk fruit sweetener,1 cup strawberries
Add the ingredients for the whipped cream,and combine everything with an electric mixer or food processor until stiff peaks form.
2 cups heavy cream,5 oz cream cheese,2 tablespoon monk fruit sweetener,1 teaspoon vanilla extract
Once the shortcake has cooled completely,assemble the strawberry shortcake. Place one shortcake layer on a serving plate,followed by a layer of whipped cream and marinated strawberries. Add a final topping of whipped cream on top and decorate with whole strawberries.
Notes
- Experiment with different berries or summer fruit combinations for a variety of flavors. Try using raspberries,blueberries,or a mix of berries for a colorful twist.
- Add even more flavor by swapping out the vanilla extract for other extracts. Coconut extract or almond extract would be delicious.
- For added crunch and texture,sprinkle chopped nuts or toasted coconut flakes over the whipped cream layer before adding the top cake layer.
- If you prefer a sweeter shortcake,drizzle sugar-free syrup or sprinkle powdered monk fruit sweetener over the strawberry shortcake before serving.
- Add a squeeze of lemon juice to the strawberries before serving for extra flavor.
- If you’re trying to cut down on dairy,make whipped cream from coconut milk rather than heavy whipping cream. All you have to do is chill a can of full-fat coconut milk overnight,and whip it with vanilla and sweetener until it thickens.
- Serve with keto ice cream instead of whipped cream if you have more of a sweet tooth.
- Add a dollop of sour cream to the cake batter to moisten it even more.
Nutrition
Calories:475kcal| Carbohydrates:9g| Protein:9g| Fat:48g| Saturated Fat:7g| Polyunsaturated Fat:1g| Monounsaturated Fat:3g| Trans Fat:0.1g| Cholesterol:87mg| Sodium:248mg| Potassium:150mg| Fiber:3g| Sugar:3g| Vitamin A:417IU| Vitamin C:21mg| Calcium:122mg| Iron:2mg