Keto Strawberry Shortcake (Low Carb) – Fresh, Light, and Easy
There’s something about strawberry shortcake that feels like a summer celebration. Sweet berries, soft cake, and a creamy finish—what’s not to love? This version keeps all the charm but skips the sugar and heavy carbs.
You’ll get a tender, biscuit-style shortcake, juicy strawberries, and lightly sweetened whipped cream. It’s simple enough for a weeknight dessert and pretty enough for guests.
Ingredients
Method
- Prep your ingredients. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Wash, hull, and slice the strawberries.
- Macereate the strawberries. Toss sliced strawberries with 1–2 tablespoons of granulated sweetener and a small squeeze of lemon juice. Set aside to release juices while you make the shortcakes.
- Mix the dry ingredients. In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 2–3 tablespoons granulated sweetener. If using xanthan gum, whisk in 1/4 teaspoon.
- Cut in the butter. Add 6 tablespoons cold, cubed unsalted butter. Use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs. Cold butter helps create tender layers.
- Add wet ingredients. In a separate bowl, whisk 2 large eggs, 1/4 cup heavy cream, and 1 teaspoon vanilla. Pour into the dry mixture and stir until just combined. The dough will be thick and slightly sticky.
- Form the shortcakes. Divide the dough into 6 mounds on the baking sheet. Gently pat into rounds about 3 inches wide and 1 inch thick. Don’t overwork the dough.
- Bake. Bake for 16–18 minutes, or until the tops are lightly golden and a toothpick comes out clean. Cool on a rack for at least 10 minutes to set the crumb.
- Whip the cream. In a cold bowl, beat 1 cup heavy cream with 1–2 tablespoons powdered sweetener and 1 teaspoon vanilla until soft peaks form. Don’t overwhip.
- Assemble. Split a shortcake in half horizontally. Spoon on strawberries with their juices, add a generous dollop of whipped cream, and top with the other half. Finish with more berries and cream if you like.
- Serve right away. Shortcakes are best when the biscuit is slightly warm and the cream is cool and fluffy.
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What Makes This Special
This shortcake uses almond flour for a classic, buttery crumb without the carb crash. A touch of coconut flour helps the texture set, so it’s soft but not crumbly.
The strawberries are gently sweetened, letting their natural flavor shine. And the whipped cream is subtly sweet, airy, and perfectly billowy.
Everything comes together quickly, with minimal prep and bake time. You can also make parts ahead, which makes entertaining stress-free.
Most importantly, you won’t feel weighed down after dessert.
Shopping List
- Almond flour (fine blanched)
- Coconut flour
- Baking powder (aluminum-free)
- Salt
- Granulated erythritol or allulose (or your preferred keto sweetener)
- Unsalted butter (cold)
- Eggs
- Heavy whipping cream
- Vanilla extract
- Fresh strawberries
- Lemon juice (optional, for the berries)
- Pinch of xanthan gum (optional, for structure)
Step-by-Step Instructions
- Prep your ingredients. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Wash, hull, and slice the strawberries.
- Macereate the strawberries. Toss sliced strawberries with 1–2 tablespoons of granulated sweetener and a small squeeze of lemon juice.
Set aside to release juices while you make the shortcakes.
- Mix the dry ingredients. In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 2–3 tablespoons granulated sweetener. If using xanthan gum, whisk in 1/4 teaspoon.
- Cut in the butter. Add 6 tablespoons cold, cubed unsalted butter. Use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs.
Cold butter helps create tender layers.
- Add wet ingredients. In a separate bowl, whisk 2 large eggs, 1/4 cup heavy cream, and 1 teaspoon vanilla. Pour into the dry mixture and stir until just combined. The dough will be thick and slightly sticky.
- Form the shortcakes. Divide the dough into 6 mounds on the baking sheet.
Gently pat into rounds about 3 inches wide and 1 inch thick. Don’t overwork the dough.
- Bake. Bake for 16–18 minutes, or until the tops are lightly golden and a toothpick comes out clean. Cool on a rack for at least 10 minutes to set the crumb.
- Whip the cream. In a cold bowl, beat 1 cup heavy cream with 1–2 tablespoons powdered sweetener and 1 teaspoon vanilla until soft peaks form.
Don’t overwhip.
- Assemble. Split a shortcake in half horizontally. Spoon on strawberries with their juices, add a generous dollop of whipped cream, and top with the other half. Finish with more berries and cream if you like.
- Serve right away. Shortcakes are best when the biscuit is slightly warm and the cream is cool and fluffy.
How to Store
- Shortcakes: Keep in an airtight container at room temperature for 24 hours, or refrigerate up to 4 days.
Rewarm briefly in a low oven to freshen.
- Strawberries: Refrigerate in a covered container for up to 2 days. They’ll continue to release juice, which is great for spooning over.
- Whipped cream: Store in the fridge for up to 2 days. Re-whip for a few seconds if it softens.
- Freezing: Freeze baked shortcakes (without berries or cream) for up to 2 months.
Thaw at room temperature, then warm in the oven to revive texture.
Why This is Good for You
Lower in carbs: Almond and coconut flours swap out refined flour, offering fewer net carbs and more fiber. That’s easier on blood sugar and fits a keto approach.
Healthy fats: Butter and cream provide satiating fats, helping you feel full and satisfied without a sugar rush. This can support appetite control.
Real ingredients: Fresh strawberries bring vitamin C, antioxidants, and natural sweetness.
No artificial syrups or fillers needed.
What Not to Do
- Don’t pack the flour. Scoop almond flour lightly and level it off. Too much flour makes dense cakes.
- Don’t melt the butter. Cold butter is key to a tender, biscuit-like texture.
- Don’t overmix. Stir until the dough just comes together. Overworking makes the shortcakes tough.
- Don’t skip cooling time. Let the shortcakes rest after baking so they set and slice cleanly.
- Don’t overwhip cream. Stop at soft peaks for a silky texture.
If it gets grainy, fold in a splash of cream to rescue it.
Variations You Can Try
- Lemon zest shortcakes: Add 1 teaspoon lemon zest to the dough for a bright, fresh note.
- Berry mix: Combine strawberries with raspberries or blackberries for a deeper berry flavor while keeping carbs reasonable.
- Mascarpone cream: Fold 1/4 cup mascarpone into the whipped cream for extra richness and stability.
- Dairy-free: Use coconut oil instead of butter and whip full-fat coconut cream. Choose a keto-friendly sweetener you like.
- Strawberry compote: Gently simmer half the berries with a little sweetener until saucy, then spoon over fresh berries for contrast.
- Shortcake biscuits: Drop the dough into smaller rounds and bake as mini biscuits for portion-controlled treats.
FAQ
Can I make the shortcakes in advance?
Yes. Bake the shortcakes up to 2 days ahead and store them airtight in the fridge.
Warm them in a low oven before serving for the best texture.
What sweetener works best?
Allulose gives a soft bite and no cooling effect. Erythritol blends work well too but can firm up more as they cool. Powdered forms dissolve more smoothly in whipped cream.
Can I use only almond flour?
You can, but the texture is better with a little coconut flour to help bind and lift.
If skipping coconut flour, add another 1/4 cup almond flour and a pinch more baking powder, and expect a softer crumb.
Are the strawberries keto-friendly?
Strawberries are one of the lower-carb fruits. In moderate portions, they fit comfortably into most low-carb or keto plans, especially when paired with fat and fiber.
How do I keep the shortcakes from crumbling?
Use finely ground blanched almond flour, include the egg and cream for moisture, and let them cool before slicing. A tiny pinch of xanthan gum also adds structure without changing flavor.
Can I make these in a muffin tin?
Yes.
Divide the dough into 6 greased muffin wells and bake until set. You’ll get neat, uniform rounds that slice cleanly.
What if I don’t have heavy cream?
Try whipped coconut cream from a chilled can of full-fat coconut milk. It’s naturally sweet and pairs well with strawberries.
How many carbs per serving?
Exact numbers depend on your ingredients and sweetener.
As a ballpark, one assembled shortcake with berries and cream is often around 6–9 net carbs. Calculate based on your labels.
In Conclusion
Keto Strawberry Shortcake gives you all the joy of the classic without the sugar overload. The almond flour shortcake is tender and satisfying, the strawberries are bright and juicy, and the whipped cream ties it all together.
It’s easy, reliable, and ready for any occasion. Keep this recipe in your back pocket for a fresh, low-carb dessert that never feels like a compromise.
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