Keto Strawberry Shortcake | Low-Carb Delight You’ll Crave

Keto strawberry shortcake is the ultimate dessert for anyone looking to satisfy that sweet craving without the sugar rush. It pairs delicate, buttery almond flour shortcakes with light, whipped cream and fresh, sweet strawberries—giving them all the taste of the classic dessert, minus the carbs. Whether you’re following a strict keto diet or simply reducing your sugar intake, this recipe will satisfy your sweet cravings without straying.

This keto version does not use the sugar and white flour of traditional shortcake. Instead, you’ll be working with almond flour, eggs, keto sweeteners such as erythritol or monk fruit, and a hint of vanilla. You get a dense, moist cake base with only a hint of sweetness that will enhance the whipped cream and the berries.

You can make this dessert in less than an hour with simple baking equipment. It’s perfect for holidays, weeknight meals, or a weekend indulgence. And it’s low in net carbs, gluten-free, and grain-free. Keto strawberry shortcake gives you the pleasure of a traditional American dessert without the shame. Whether you’re hosting friends over or indulging yourself, this low-carb version never disappoints.

Keto Strawberry Shortcake Recipe

Preparation of keto strawberry shortcake is easier than it sounds. You‘ll be using a simple biscuit made of almond flour that‘s lightly sweet and as light and airy as a normal biscuit. You‘ll top it with sugar-free whipped cream and fresh strawberries, which provide natural sweetness and a splash of colour. This dessert is constructed from clean, healthy ingredients that are in keeping with low-carb living and deliver a flavour punch. All you‘ll need is a mixing bowl, a baking sheet, and a whisk—no special equipment required. It‘s the ideal dessert for hot summer afternoons, dinner parties, or whenever you want something delicious and keto.

Keto Strawberry Shortcake

Keto strawberry shortcake is a low-carb twist on a classic dessert. With rich shortcake, whipped cream, and berries, it’s pure keto indulgence.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

Servings: 4 Persons

Course: Dessert

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

For the Shortcake:

• 2 cups almond flour
• 2 tsp salt
• ¼ tsp baking powder
• ¼ cup erythritol or monk fruit sweetener
• 2 large eggs
• ⅓ cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp melted butter

For the Filling:

• 1 cup strawberries (sliced)
• 1 tbsp powdered erythritol (optional, for macerating strawberries)
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tbsp powdered erythritol (for whipped cream)

Equipment

• 1 Mixing bowls
• 1 Whisk or Hand Mixer
• 1 Measuring cups and spoons
• 1 Baking sheet
• 1 Parchment Paper
• 1 Knife
• 1 Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix almond flour, baking powder, salt, and sweetener in a large bowl.
3. In another bowl, whisk eggs, heavy cream, vanilla, and melted butter.
4. Combine the wet and dry ingredients to form a thick batter.
5. Scoop the batter into 6 equal portions and place them on the baking sheet.
6. Bake for 18–20 minutes or until golden brown.
7. While the cakes bake, slice strawberries and (optional) sprinkle with powdered sweetener. Let sit for 10 minutes.
8. In a chilled bowl, whip the cream with vanilla and sweetener until soft peaks form.
9. Let shortcakes cool for 10 minutes on a rack, then slice in half.
10. Layer with whipped cream and strawberries, then serve immediately.

Notes

• Let the shortcakes cool before slicing to avoid crumbling.
• Use fresh strawberries for best flavor, or thaw frozen berries if needed.
• For stiffer whipped cream, chill your bowl and beaters beforehand.
• Adjust sweetness to taste using more or less erythritol.
• Store leftovers in the fridge and assemble just before serving.

Keto Strawberry Shortcake Recipe

Frequently Asked Questions

Ques: Can I use coconut flour instead of almond flour?
Ans: Not directly—coconut flour needs more liquid and changes texture.

Ques: Is it okay to use frozen strawberries?
Ans: Yes, just thaw and drain them well.

Ques: Can I prep this ahead of time?
Ans: Yes, but assemble it just before serving for best texture.

Ques: Is this dessert dairy-free?
Ans: No, but you can use coconut cream and dairy-free butter as substitutes.

Ques: Can I freeze the shortcakes?
Ans: Yes, freeze the shortcakes separately and thaw before assembling.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.