Prep the strawberries. Slice 1 to 1.5 cups of strawberries. Toss with 1–2 teaspoons of powdered sweetener and a squeeze of lemon. Let them sit for 10–15 minutes to release juices.

Make the shortcake batter. In a bowl, whisk 1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and a pinch of salt. In another bowl, whisk 2 large eggs, 3 tablespoons melted butter, 2–3 tablespoons granulated or powdered keto sweetener, 1 teaspoon vanilla, and 1 teaspoon lemon zest.

Combine wet and dry. Stir the wet mixture into the dry until just combined. If the batter seems too thick, add 1–2 tablespoons unsweetened almond milk. The batter should be scoopable, not runny.

Bake the shortcake base. Spoon the batter into a greased muffin tin or mini baking cups, filling each about halfway. Bake at 350°F (175°C) for 14–18 minutes, until golden at the edges and a toothpick comes out clean. Cool completely.

Whip the cream. Beat 1 cup heavy cream with 1–3 tablespoons powdered sweetener and 1 teaspoon vanilla until soft peaks form. Taste and adjust sweetness.

Assemble the cups. Crumble or slice the cooled shortcakes. In small jars, cups, or ramekins, layer shortcake, strawberries with their juices, and whipped cream. Repeat layers, finishing with cream and a few strawberry slices on top.

Chill briefly. Refrigerate for 15–30 minutes to set the layers and meld flavors. Serve cold.