Keto Strawberry Shortcake – A Light, Berry-Sweet Treat
Skip the sugar crash and keep the flavor. This keto strawberry shortcake delivers everything you love about the classic dessert—tender biscuits, sweet strawberries, and fluffy whipped cream—without the carbs. It’s simple enough for a weeknight and special enough for guests.
The texture is soft and slightly crumbly, just like it should be. If you’ve been missing nostalgic desserts on a low-carb plan, this is the one that brings them back.
Ingredients
Method
- Prep the berries. In a bowl, toss 2 cups sliced strawberries with 1–2 tablespoons keto sweetener and 1 teaspoon lemon juice. Add a pinch of lemon zest if you like. Set aside to macerate while you bake.
- Heat the oven. Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients. Whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
- Cut in the butter. Add 4 tablespoons cold, cubed butter. Use a pastry cutter or your fingers to rub it into the flour until it looks like coarse crumbs with pea-size bits of butter.
- Add the wet ingredients. In a small bowl, beat 2 eggs with 1/4 cup heavy cream, 2–3 tablespoons granulated keto sweetener, and 1 teaspoon vanilla. Pour into the dry mixture and stir just until it comes together. The dough will be thick and slightly sticky.
- Shape the shortcakes. Scoop 6 mounds onto the baking sheet, spacing them out. Gently pat the tops to round them. Do not overwork; light handling keeps them tender.
- Bake. Bake for 16–20 minutes, until the tops are golden and a toothpick comes out clean. Let them cool on the sheet for 5 minutes, then transfer to a rack.
- Whip the cream. Beat 3/4 cup heavy cream with 2–3 tablespoons powdered keto sweetener and 1/2 teaspoon vanilla to soft peaks. For extra stability, beat in 1 tablespoon softened cream cheese until smooth and fluffy.
- Assemble. Split each shortcake horizontally with a serrated knife. Spoon strawberries (and their juices) over the bottom half, top with a generous scoop of whipped cream, and cap with the other half. Add more berries and cream on top if you’re feeling festive.
- Serve. Enjoy right away while the shortcakes are slightly warm and the cream is cool.
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Get Your Program TodayWhat Makes This Special
This version respects your macros without sacrificing taste or texture. Almond and coconut flours create a shortcake that’s tender and lightly buttery, while a touch of lemon brightens the berries.
The whipped cream gets lightly sweetened and stabilized with a pinch of cream cheese so it holds up longer. You can build individual servings or stack it high for a dramatic plate. Best of all, it comes together quickly with pantry-friendly keto ingredients.
What You’ll Need
- Almond flour: Super-fine works best for a soft crumb.
- Coconut flour: Adds structure and helps prevent a greasy texture.
- Baking powder: For lift; look for aluminum-free.
- Salt: A small pinch sharpens the flavors.
- Unsalted butter: Cold and cubed for classic biscuit texture.
- Granulated keto sweetener: Erythritol, allulose, or a blend.
Use powdered for whipped cream.
- Eggs: Room temperature for better mixing.
- Heavy whipping cream: For the shortcakes and the topping.
- Vanilla extract: Adds warmth and dessert-like aroma.
- Cream cheese (optional): A tablespoon stabilizes the whipped cream.
- Fresh strawberries: Sliced; look for ripe but firm berries.
- Lemon juice and zest: A small squeeze and a bit of zest brighten the berries.
How to Make It
- Prep the berries. In a bowl, toss 2 cups sliced strawberries with 1–2 tablespoons keto sweetener and 1 teaspoon lemon juice. Add a pinch of lemon zest if you like. Set aside to macerate while you bake.
- Heat the oven. Preheat to 350°F (175°C).
Line a baking sheet with parchment paper.
- Mix the dry ingredients. Whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
- Cut in the butter. Add 4 tablespoons cold, cubed butter. Use a pastry cutter or your fingers to rub it into the flour until it looks like coarse crumbs with pea-size bits of butter.
- Add the wet ingredients. In a small bowl, beat 2 eggs with 1/4 cup heavy cream, 2–3 tablespoons granulated keto sweetener, and 1 teaspoon vanilla. Pour into the dry mixture and stir just until it comes together.
The dough will be thick and slightly sticky.
- Shape the shortcakes. Scoop 6 mounds onto the baking sheet, spacing them out. Gently pat the tops to round them. Do not overwork; light handling keeps them tender.
- Bake. Bake for 16–20 minutes, until the tops are golden and a toothpick comes out clean.
Let them cool on the sheet for 5 minutes, then transfer to a rack.
- Whip the cream. Beat 3/4 cup heavy cream with 2–3 tablespoons powdered keto sweetener and 1/2 teaspoon vanilla to soft peaks. For extra stability, beat in 1 tablespoon softened cream cheese until smooth and fluffy.
- Assemble. Split each shortcake horizontally with a serrated knife. Spoon strawberries (and their juices) over the bottom half, top with a generous scoop of whipped cream, and cap with the other half.
Add more berries and cream on top if you’re feeling festive.
- Serve. Enjoy right away while the shortcakes are slightly warm and the cream is cool.
Keeping It Fresh
Shortcakes are best the day they’re baked. If you’re planning ahead, store cooled shortcakes in an airtight container at room temperature for 24 hours or in the fridge for up to 3 days. Rewarm briefly in a low oven to refresh the texture.
Keep the whipped cream and strawberries in separate containers in the fridge and assemble just before serving. For longer storage, freeze the baked shortcakes for up to 2 months; thaw at room temperature and crisp in the oven.
Health Benefits
- Lower carbs, big flavor: Almond and coconut flours keep net carbs low while offering fiber and healthy fats.
- Better fats: Heavy cream and butter provide satiating fats that can fit into a keto lifestyle.
- Berry boost: Strawberries bring vitamin C, manganese, and antioxidants with fewer sugars than many fruits.
- Protein support: Eggs add structure and a bit of protein to balance the dessert.
- Sweetness without sugar: Using erythritol or allulose helps avoid glucose spikes.
Pitfalls to Watch Out For
- Overmixing the dough: Stir until just combined. Overworking can make shortcakes dense.
- Using only almond flour: Without a little coconut flour, the texture can be greasy or too soft.
The blend matters.
- Too much sweetener in the berries: Keto sweeteners don’t draw out juices like sugar. A small amount plus lemon helps; don’t overdo it.
- Skipping the cooling time: Let shortcakes cool a bit so they set. Cutting too soon can make them crumble.
- Runny whipped cream: Use cold cream and a chilled bowl.
If it deflates, add the cream cheese or whip a bit longer.
Alternatives
- Dairy-free: Swap butter with refined coconut oil and use full-fat coconut cream for whipping. Add a pinch of xanthan gum to help it hold.
- Strawberry swap: Try raspberries, blackberries, or a mixture. They’re all lower in carbs than many fruits.
- Sweetener options: Allulose tastes clean and keeps moisture; erythritol is crisper and can cool the tongue.
A blend often works best.
- Single-serve shortcakes: Bake in a muffin tin for neat portions. Reduce bake time slightly and start checking at 14 minutes.
- Extra flavor: Add a pinch of cinnamon to the dough or a drop of almond extract to the cream for a bakery-style finish.
FAQ
How many net carbs are in a serving?
It varies by brand and portion size, but a typical serving with two small shortcake halves, strawberries, and whipped cream lands around 5–7 net carbs. Check your specific ingredients and adjust the berries to fit your goals.
Can I make the shortcakes ahead?
Yes.
Bake, cool, and store them airtight for up to 3 days in the fridge or freeze for up to 2 months. Refresh in a 300°F oven for 5–8 minutes before serving.
What if I don’t have coconut flour?
You can use only almond flour, but reduce the cream slightly and expect a more tender, richer biscuit. Adding 1/4 teaspoon xanthan gum can help the structure.
Which sweetener tastes best here?
Allulose gives the most sugar-like taste without cooling and keeps the crumb moist.
If using erythritol, consider a blend with stevia or monk fruit to soften any aftertaste.
Can I use frozen strawberries?
Yes, but thaw and drain them first. They release more liquid, so use a bit less lemon juice and sweetener to keep the filling from getting watery.
How do I keep the whipped cream stable for a party?
Beat in 1 tablespoon softened cream cheese or 1/4 teaspoon unflavored gelatin bloomed in a teaspoon of water. Keep it chilled until serving.
Is this gluten-free?
Yes, as written it’s naturally gluten-free.
Double-check labels on baking powder and sweeteners to avoid hidden starches.
Can I make it nut-free?
Swap the almond flour for a fine, defatted sunflower seed flour if available. Note that sunflower seeds can react with baking powder and turn green; it’s harmless and disappears with a splash of lemon juice.
In Conclusion
Keto strawberry shortcake brings back a classic dessert with a balanced, low-carb twist. The biscuits are tender, the berries are bright, and the cream is lush—everything you want in a summer favorite.
With a few smart swaps and simple techniques, you can serve a show-stopping sweet that fits your goals. Keep the components on hand, assemble in minutes, and enjoy a dessert that feels indulgent without the sugar load.
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