Who says you can't have dessert on a keto diet? With this keto strawberry shortcake recipe, you can meet your low-carb needs while also indulging in this classic summer dessert.
Bursting with fresh strawberries and the rich creaminess of whipped cream, this keto dessert is a perfect treat for any occasion. Made with wholesome ingredients like almond flour, monk fruit sweetener, and eggs, this low-carb shortcake is sure to satisfy your sweet tooth without compromising your dietary goals.
❤️ Why you'll love it
Warmer weather means that strawberry season is in full swing - and who doesn't love a strawberry dessert every now and then? This low-carb strawberry shortcake offers all the indulgence of a classic dessert without the guilt.
With a tender almond flour cake layered with sweet strawberries and creamy whipped cream, this is the perfect dessert for a summer barbecue or a 4th of July get-together.
🧾 Ingredients Used
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Baking Ingredients: Almond flour, salt, baking powder, and eggs. Almond flour is perfect for a keto diet and gives the shortcake a nutty flavor. Salt and baking powder help the cake rise and taste balanced. Eggs are essential for binding the ingredients together and adding moisture.
- Dairy: Butter, whipped cream, heavy cream, cream cheese. These dairy ingredients make the shortcake rich and creamy. Butter adds flavor and helps with baking, while whipped cream and heavy cream give it a fluffy texture. Cream cheese makes the dessert extra smooth and tasty.
- Sweeteners: Monk fruit sweetener and vanilla extract. Monk fruit sweetener is a great choice for keto baking, and vanilla extract brings out the flavors and adds a nice aroma. These sweeteners make the shortcake delicious without the extra carbs.
- Fruits: Strawberries. These are low in carbs and add a fresh, sweet taste to the shortcake. They pair perfectly with the creamy and sweet elements of the dessert. Plus, they make the shortcake look pretty and appetizing.
🔪 How To Make This Recipe
- Preheat the oven to 180°C/350°F and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan.
- Whisk together almond flour, baking powder, and salt in a small bowl. Set aside.
- Mix eggs and monk fruit sweetener in a separate bowl until the mixture has thickened and is pale in color (about 3-5 minutes).
- Gently fold in the dry ingredients into the large bowl, then add the wet ingredients (melted butter and vanilla extract). Mix until just combined.
- Pour the shortcake batter evenly into the prepared cake pans. Bake for 14-15 minutes, or until golden brown. Remove from the oven and let cool for several minutes before loosening the cake from the sides of the pan. Flip the cake over onto a wire rack to cool completely.
- While the keto shortcakes are cooling, slice half of the strawberries and marinate them with one tablespoon of monk fruit sweetener.
- Add the ingredients for the whipped cream, and combine everything with an electric mixer or food processor until stiff peaks form.
- Once the shortcake has cooled completely, assemble the strawberry shortcake. Place one shortcake layer on a serving plate, followed by a layer of whipped cream and marinated strawberries. Add a final topping of whipped cream on top and decorate with whole strawberries.
🥫 Storing and Reheating
Store any leftover keto strawberry shortcake in an airtight container in the refrigerator for up to 2 days. To enjoy leftovers, simply reassemble the shortcake layers with whipped cream and strawberries before serving.
The shortcake itself can be frozen for up to a few months, but do not freeze it with the strawberries. The best way to serve this shortcake is with fresh strawberries.
💭 Tips and Variations
- Experiment with different berries or summer fruit combinations for a variety of flavors. Try using raspberries, blueberries, or a mix of berries for a colorful twist.
- For added crunch and texture, sprinkle chopped nuts or toasted coconut flakes over the whipped cream layer before adding the top cake layer.
- If you prefer a sweeter shortcake, drizzle sugar-free syrup or sprinkle powdered monk fruit sweetener over the assembled dessert before serving.
- Add a squeeze of lemon juice to the strawberries before serving for extra brightness and tanginess.
- If you're trying to cut down on dairy, make whipped cream from coconut milk rather than heavy whipping cream. All you have to do is chill a can of full-fat coconut milk overnight, and whip it with vanilla and sweetener until it thickens.
- Serve with keto ice cream instead of whipped cream if you have more of a sweet tooth.
- Add a dollop of sour cream to the cake batter to moisten it even more.
🍽️ What can I eat this recipe with?
This low-carb strawberry shortcake recipe is delicious on its own but can also be enjoyed with a cup of keto-friendly tea or coffee for a delightful afternoon treat.
👩🍳 Frequently asked questions
Yes, strawberries are relatively low in carbs and can be enjoyed in moderation as part of a keto diet. They are also a good source of vitamin C and antioxidants, making them a healthy choice for snacking.
One cup of sliced strawberries contains approximately 4 grams of net carbs, making them a keto-friendly fruit option when consumed in moderation.
While cake and shortcake are made from similar ingredients like flour, eggs, and sugar, the main difference lies in their texture and purpose. Cake is typically lighter and fluffier in texture, often served on its own or with frosting. Shortcake, on the other hand, is denser and more crumbly, often used as a base for desserts like strawberry shortcake or served with whipped cream and fruit.
📚 Related Recipes
Check out these other delicious recipes!
📖 Recipe
Keto Strawberry Shortcake
Ingredients
For the cake:
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- ½ cup monk fruit sweetener
- 2 tablespoon butter melted
- 2 teaspoon vanilla extract
For the whipped cream:
- 2 cups heavy cream
- 5 oz cream cheese
- 1 teaspoon vanilla extract
- 2 tablespoon monk fruit sweetener
For Decoration:
- 1 cup strawberries
- 1 tablespoon monk fruit sweetener
Instructions
- Preheat the oven to 180°C/350°F and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan.
- Whisk together almond flour, baking powder, and salt in a small bowl. Set aside.2 cups almond flour, 1 ½ teaspoon baking powder, ½ teaspoon salt
- Mix eggs and monk fruit sweetener in a separate bowl until the mixture has thickened and is pale in color (about 3-5 minutes).3 eggs, ½ cup monk fruit sweetener
- Gently fold the dry ingredients into the egg and monk fruit mixture, then add the melted butter and vanilla extract. Mix until just combined.2 tablespoon butter, 2 teaspoon vanilla extract
- Pour the shortcake batter evenly into the prepared cake pans. Bake for 14-15 minutes, or until golden brown.
- Remove from the oven and let cool for several minutes before loosening the cake from the sides of the pan. Flip the cake over onto a wire rack to cool completely.
- While the keto shortcakes are cooling, slice half of the strawberries and marinate them with one tablespoon of monk fruit sweetener.1 tablespoon monk fruit sweetener, 1 cup strawberries
- Add the ingredients for the whipped cream, and combine everything with an electric mixer or food processor until stiff peaks form.2 cups heavy cream, 5 oz cream cheese, 2 tablespoon monk fruit sweetener, 1 teaspoon vanilla extract
- Once the shortcake has cooled completely, assemble the strawberry shortcake. Place one shortcake layer on a serving plate, followed by a layer of whipped cream and marinated strawberries. Add a final topping of whipped cream on top and decorate with whole strawberries.
Notes
- Experiment with different berries or summer fruit combinations for a variety of flavors. Try using raspberries, blueberries, or a mix of berries for a colorful twist.
- Add even more flavor by swapping out the vanilla extract for other extracts. Coconut extract or almond extract would be delicious.
- For added crunch and texture, sprinkle chopped nuts or toasted coconut flakes over the whipped cream layer before adding the top cake layer.
- If you prefer a sweeter shortcake, drizzle sugar-free syrup or sprinkle powdered monk fruit sweetener over the strawberry shortcake before serving.
- Add a squeeze of lemon juice to the strawberries before serving for extra flavor.
- If you're trying to cut down on dairy, make whipped cream from coconut milk rather than heavy whipping cream. All you have to do is chill a can of full-fat coconut milk overnight, and whip it with vanilla and sweetener until it thickens.
- Serve with keto ice cream instead of whipped cream if you have more of a sweet tooth.
- Add a dollop of sour cream to the cake batter to moisten it even more.
Love that you have the measurements under the instructions. Very clever. Looking forward to trying the recipe.
Thanks, Bea! Let me know how it turns out!