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Keto Strawberry Shortcake

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
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
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.