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Keto Strawberry Shortcake - A Light, Berry-Sweet Treat

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. Heat the oven. Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve. Enjoy right away while the shortcakes are slightly warm and the cream is cool.