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–+ servings
A shortcake topped with strawberries and whipped cream.
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Keto Strawberry Shortcake

A delicious summery dessert, made sugar free! Almond flour shortcakes are a dream paired with sweet strawberries and a homemade whipped cream.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Dessert
Cuisine: American
Keyword: almond flour shortcakes, almond flour strawberry shortcake, keto strawberry shortcake, sugar free strawberry shortcake
Servings: 6 shortcakes
Calories: 403kcal

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.
    Step 1 shows lining a baking sheet with parchment and step 2 shows whisking together the wet ingredients.
  • 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.
    Step 3 shows adding almond flour to the wet ingredients and step 4 shows adding mounds of shortcake batter to the 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.
    Step 5 shows baked shortcakes and step 6 shows strawberries in a bowl.
  • 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.
    Step 7 shows making whipped cream and step 8 shows layering shortcakes with strawberry mixture and whipped cream.

Notes

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.

Nutrition

Calories: 403kcal | Carbohydrates: 13g | Protein: 12g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 312mg | Potassium: 115mg | Fiber: 5g | Sugar: 5g | Vitamin A: 377IU | Vitamin C: 28mg | Calcium: 118mg | Iron: 2mg