An easy to make Keto Strawberry Shortcake recipe, made with almond flour shortcakes and a homemade fresh whipped cream. Berries are a delightful treat on a low carb diet!
8 grams of Net Carbs per Serving
A Summery Low-Carb Dessert
Strawberry season is here, and in addition to adding them to yogurt bowls and tossing them on salads, I have been making this gorgeous keto friendly Strawberry Shortcake recipe.
The classic dessert is simple to make keto with Almond flour shortcakes. They are a snap to make – just 5 ingredients and about 20 minutes of baking time!
Juicy strawberries are mascerated with allulose, my favorite low calorie sweetener, until a beautiful strawberry sauce forms.
Layer this all up with a homemade whipped cream, and dessert is served.
These are perfect for anyone on a keto diet looking for a fun sweet treat, but also for anyone who wants to lower sugar intake! This sugar free version tastes almost identical to a classic strawberry shortcake. Shh – we won’t tell your secret!
What You’ll Need
Almond Flour Shortcakes
- Almond Flour
- Eggs
- Avocado Oil or Coconut Oil (or melted butter!)
- Allulose (or other sugar-free sweetener, like a monk fruit sweetener)
- Vanilla Extract
- Sea Salt and Baking Soda
Mascerated Strawberries
- Fresh Strawberries
- Allulose
Homemade Keto Whipped Cream
- Heavy Cream
- Vanilla
- Allulose (optional)
How to Make Keto Strawberry Shortcake
Step 1: Preheat the oven to 350º F. Line a 1/4 sheet pan with parchment paper and set the lined baking sheet aside.
Step 2: In a medium bowl, whisk together the eggs, oil, allulose, vanilla, baking soda, and sea salt.
Step 3: Add the almond flour into the bowl with the wet ingredients, and stir until combined. For the best texture, don’t over stir the batter.
Step 4: Divide the cake batter into 6 mounds. I use a 1/4 cup measuring cup to scoop the batter in mounds onto the prepared baking sheet.
Step 5: Bake the keto shortcakes for 16 minutes, until golden brown on top.
Step 6: Add sliced strawberries to a mixing bowl, and sprinkle with allulose. Stir the strawberries every 5 minutes or so for about 30 minutes, until a strawberry syrup forms.
Step 7: Add whipping cream, vanilla, and optional sweetener to the bowl of a stand mixer with a whisk attachment. Whip the mixture on high speed until stiff peaks form. (or use a large bowl and an electric mixer.) For best results, use very cold whipping cream.
Step 8: To serve, cut the shortcakes in half, and add a scoop of the strawberry mixture onto the top of the bottom half. Then, add a large spoonful of the whipped cream. Top with the other half of the shortcake. Serve immediately after assembling.
How to Store Low-Carb Strawberry Shortcake
This recipe is perfect for prepping ahead of time!
The shortcakes can be made ahead of time, and stored in an airtight container refrigerated for up to 7 days. Store the shortcakes in the freezer in a freezer safe container for up to 6 months.
Macerate the strawberries and make the whipped cream when ready to serve the dessert.
Variations on this Low-Carb Strawberry Shortcake Recipe
Mix up the topping for this low carb dessert. Sweet strawberries aren’t the only way to top your cakes.
Lower Carbs: Net carb count is the total carbs minus the dietary fiber content. As written, this keto strawberry shortcake recipe has: Total Carbs – 13 grams, Fiber – 5 grams, Net Carbs – 8 grams.
To lower carb count, either make shortcakes on 1/2 of a cake, or use 1 cup of strawberries instead of 2.
Mixed Berry Shortcake: This recipe is delicious with a variety of berries! Try Blackberry Shortcakes, and combine a mixutre, like strawberries and raspberries. All berries can be mascerated like the strawberries in this recipe, but be careful not to crush raspberries.
Chocolate-Strawberry Shortcake: Add 2 tablespoons of cacao powder and 2 tablespoons of allulose to the whipped cream. If desired, also add shaved or chopped dark chocolate to the top of the whipped cream to garnish it.
Other Keto Strawberry Recipes
- Keto Strawberry Smoothie
- Berry Chia Pudding
- Keto Yogurt (Topped with Strawberries)
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Strawberry Shortcake
Ingredients
Almond Flour Shortcakes
- 2 eggs
- 3 tablespoons coconut oil melted, or sub avocado oil or melted butter
- 2 tablespoons allulose
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/4 cups almond flour
Strawberries
- 2 cups strawberries
- 1 tablespoon allulose
Whipped Cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1-2 tablespoons allulose optional – cream is sweet all by itself!
Instructions
- Preheat the oven to 350º F. Line a 1/4 sheet pan with parchment paper and set aside.
- In a small bowl, whisk together the eggs, oil, allulose, vanilla, baking soda, and sea salt.
- Add the almond flour into the bowl with the wet ingredients, and stir until combined.
- Divide the shortcake batter into 6 mounds. I use a 1/4 cup measuring cup to scoop the batter in mounds onto the baking pan.
- Bake the shortcakes for 16 minutes, until golden brown on top.
- Add sliced strawberries to a bowl, and sprinkle with allulose. Stir the strawberries every 5 minutes or so for about 30 minutes, until a strawberry syrup forms.
- Add whipping cream, vanilla, and optional sweetener to the bowl of a stand mixer with a whisk attachment. Whip the mixture on high until stiff peaks form.
- To serve, cut the shortcakes in half, and add a scoop of the strawberry mixture onto the top of the bottom half. Then, add a large spoonful of the whipped cream. Top with the other half of the shortcake. Serve immediately after assembling.
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