A guilt-free, low-carb indulgence for your sweet cravings!
Whether you’re new to the keto lifestyle or a seasoned pro, there’s no reason you should miss out on desserts. This Keto Strawberry Shortcake recipe is perfect for anyone looking to enjoy a classic dessert without the carbs. It’s easy to make, uses simple keto-friendly ingredients, and is sure to impress your family and friends. With just the right amount of sweetness, it’s ideal for a summer dessert, a snack, or even a light dinner treat. Let’s dive into this irresistible low-carb strawberry shortcake!
Ingredients for Keto Strawberry Shortcake
Before we begin, here’s a breakdown of the ingredients you’ll need. These are all keto-friendly and readily available at most grocery stores.
For the Shortcake Biscuits:
- 1 ½ cups almond flour (finely ground)
- 2 tablespoons coconut flour
- ¼ cup sweetener (erythritol or monk fruit sweetener)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup sour cream (or heavy cream)
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 cup fresh strawberries (sliced)
- 2 tablespoons sweetener (erythritol or monk fruit sweetener)
- ½ teaspoon lemon juice (optional, for added tang)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1 tablespoon sweetener (erythritol or monk fruit)
- ½ teaspoon vanilla extract
Tools You’ll Need
To make this keto strawberry shortcake, you’ll need the following tools:
- Medium mixing bowls (2-3)
- Baking sheet
- Parchment paper or silicone baking mat
- Whisk
- Spatula
- Hand mixer or stand mixer
- Measuring cups and spoons
- Knife and cutting board (for slicing strawberries)
- Cooling rack
How to Make Keto Strawberry Shortcake
Now, let’s walk through the preparation of this delicious keto dessert step-by-step. Each part is essential for building the perfect layers—fluffy shortcake, juicy strawberries, and airy whipped cream.
Step 1: Prepare the Shortcake Biscuits
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the biscuits from sticking and ensure a clean removal after baking.
- Combine the dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Make sure the mixture is evenly blended to avoid clumps in your biscuits.
- Mix wet ingredients: In a separate bowl, whisk together the egg, sour cream, melted butter, and vanilla extract. The sour cream will add moisture and a slight tang while the butter ensures the biscuits are rich and buttery.
- Combine wet and dry ingredients: Gradually add the wet ingredients into the dry ingredients. Use a spatula to fold everything together until a soft dough forms. The dough should be slightly sticky but firm enough to shape.
- Shape the biscuits: Using your hands or a cookie scoop, form 6 small biscuit rounds and place them onto the prepared baking sheet. The biscuits will spread only slightly, so make sure they are evenly spaced.
- Bake: Place the biscuits in the preheated oven and bake for 15-18 minutes, or until golden brown on the top and set in the middle. Every oven varies, so keep an eye on them, especially in the last few minutes.
- Cool: Once baked, remove the biscuits from the oven and transfer them to a cooling rack. Allow them to cool completely before assembling the dessert (this step is crucial to prevent the whipped cream from melting on warm biscuits).
Step 2: Prepare the Strawberry Filling
- Slice the strawberries: While the biscuits are cooling, wash and thinly slice the fresh strawberries. If the strawberries are large, you may want to quarter them.
- Sweeten the strawberries: In a small bowl, toss the sliced strawberries with the sweetener and optional lemon juice. The sweetener will help release the strawberries’ natural juices, creating a delicious syrupy mixture. Let them sit for about 10-15 minutes while you prepare the whipped cream.
Step 3: Make the Whipped Cream
- Chill the mixing bowl: For the best whipped cream, it’s helpful to chill your mixing bowl and beaters for about 10 minutes before whipping. This ensures the cream whips up faster and holds its shape better.
- Whip the cream: Pour the heavy whipping cream, sweetener, and vanilla extract into the chilled bowl. Using a hand mixer or stand mixer, whip the cream on medium speed until soft peaks form. Be careful not to overwhip, as the cream can quickly turn into butter if mixed too long.
Step 4: Assemble the Keto Strawberry Shortcake
Now for the fun part—assembling your Keto Strawberry Shortcake!
- Slice the biscuits: Once the biscuits are completely cool, slice each biscuit in half horizontally to create a top and bottom layer.
- Add strawberries and cream: On the bottom half of each biscuit, spoon a generous amount of the strawberry mixture over the biscuit. Make sure to include some of the sweet juices that have formed.
- Top with whipped cream: Add a dollop of whipped cream over the strawberries. You can use a piping bag for a more elegant presentation or simply spoon it on.
- Finish with the top biscuit: Place the top half of the biscuit gently over the whipped cream. Add another small dollop of whipped cream and a few strawberry slices on top for presentation.
- Let it rest (optional): Allow the assembled shortcakes to sit for a few minutes, so the flavors meld together. This is optional, but it enhances the overall taste.
Nutritional Information
Here’s the approximate nutritional breakdown for one serving of Keto Strawberry Shortcake (recipe yields 6 servings):
- Calories: 280 kcal
- Fat: 25g
- Carbohydrates: 7g
- Net Carbs: 4g (after subtracting fiber and sugar alcohols)
- Fiber: 3g
- Protein: 6g
- Sugar: 3g (from strawberries)
- Sodium: 120mg
Notes and Tips
- Make ahead: You can bake the shortcake biscuits a day in advance and store them in an airtight container at room temperature. When ready to serve, you can quickly assemble the shortcakes with fresh strawberries and whipped cream.
- Strawberry alternatives: If strawberries aren’t in season or you want variety, feel free to substitute with other keto-friendly berries such as raspberries, blackberries, or blueberries.
- Storage: Leftovers (if any!) can be stored in the refrigerator for up to 2 days. Keep the biscuits, strawberries, and whipped cream separate to prevent sogginess, and assemble just before serving.
- Extra flavor: For a fun twist, you can add a dash of almond extract to the shortcake dough for a nutty aroma or a sprinkle of cinnamon for warmth.
Is This Recipe for Dinner, Lunch, or a Snack?
This Keto Strawberry Shortcake makes for a delicious snack or light dessert. It’s perfect for those afternoons when you want to indulge in something sweet without the guilt. If you’re hosting a keto-friendly dinner party, this dessert is a great way to end the meal on a light, refreshing note.
Conclusion
This Keto Strawberry Shortcake is the perfect way to satisfy your cravings for a classic dessert while keeping your carbs in check. With its light, fluffy biscuits, sweet strawberries, and creamy whipped topping, it’s a treat that feels indulgent but fits seamlessly into your keto lifestyle. Whether you’re enjoying this as a snack, dessert, or after-dinner treat, you’ll never miss the sugar-laden version again.
Give this recipe a try, and let us know how it turns out!
