Keto Strawberry Shortcake

5 from 1 vote

Keto Strawberry Shortcake is a light, fluffy dessert that gives you all the classic summer vibes without the sugar crash. It’s low carb, perfectly sweet, and proof that you don’t have to give up dessert to stay on track.

Prep Time15

Cook Time15

Total Time30

Course: Desserts

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 475kcal

Author: Tayo Oredola

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.

Nutrition