The Best Keto Strawberry Shortcake Recipe!

Strawberry shortcake is a classic dessert that many of us grew up enjoying.

However, traditional recipes are high in sugar and carbs, making them unsuitable for those following a ketogenic diet. But don’t worry, we’ve got you covered!

This article will walk you through a delicious, keto-friendly strawberry shortcake recipe that’s low in carbs but high in flavor.

Whether you’re new to keto or a seasoned pro, this dessert is sure to satisfy your sweet tooth without derailing your diet.

What Makes This Recipe Keto-Friendly?

Before diving into the recipe, let’s discuss what makes this strawberry shortcake keto-friendly.

The ketogenic diet is a low-carb, high-fat diet that aims to shift the body’s metabolism from burning glucose to burning fat.

Traditional shortcake recipes contain flour and sugar, which are high in carbs.

To keep this recipe keto-compliant, we’ll use almond flour as a low-carb alternative to wheat flour and a keto-friendly sweetener instead of sugar.

These simple swaps significantly reduce the carb count while still delivering the same great taste and texture.

Ingredients

Let’s get started with the ingredients you’ll need for this keto strawberry shortcake. This recipe serves 8 people, making it perfect for a family gathering or a weekend treat.

For the Shortcake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, melted
• 1/2 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp powdered erythritol
• 1 tsp lemon juice

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Preparing the Strawberries

1. Hull and Slice Strawberries: Begin by hulling and slicing the strawberries. This process is simple; just remove the green top and slice the strawberries into thin pieces.
2. Mix with Sweetener and Lemon Juice: In a medium bowl, combine the sliced strawberries with powdered erythritol and lemon juice. Stir well to ensure the sweetener is evenly distributed. Set this mixture aside to allow the strawberries to release their natural juices, creating a sweet and tangy syrup.

Step 2: Making the Shortcake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. Add Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the shortcake dense.
4. Shape the Dough: Scoop out the dough onto the prepared baking sheet, forming 8 equal-sized mounds. Flatten each mound slightly to resemble the shape of a biscuit.
5. Bake: Bake in the preheated oven for 15-20 minutes, or until the shortcakes are golden brown and firm to the touch. Remove from the oven and let them cool on a wire rack.

Step 3: Making the Whipped Cream

1. Chill Your Tools: For the best results, place your mixing bowl and beaters in the freezer for about 10 minutes before making the whipped cream. This helps the cream whip up faster and stay stable longer.
2. Whip the Cream: In the chilled mixing bowl, combine the heavy whipping cream, powdered erythritol, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. This should take about 3-5 minutes. Be careful not to overwhip, as the cream can turn into butter.

Step 4: Assembling the Strawberry Shortcake

1. Slice the Shortcakes: Once the shortcakes have cooled, slice each one in half horizontally.
2. Layer with Strawberries and Cream: Spoon a generous portion of the strawberry mixture onto the bottom half of each shortcake. Top with a dollop of whipped cream. Place the top half of the shortcake on top and add another spoonful of strawberries and a final swirl of whipped cream.
3. Serve and Enjoy: Serve immediately for the best texture and flavor. You can also garnish with a few fresh mint leaves for a pop of color and extra freshness.

Tips for a Successful Keto Strawberry Shortcake

• Use Fresh Strawberries: Fresh, ripe strawberries are key to achieving the best flavor. If strawberries are out of season, consider using frozen strawberries, but be sure to thaw and drain them well before using.
• Don’t Skip the Lemon Juice: The lemon juice in the strawberry mixture isn’t just for flavor—it helps macerate the strawberries, drawing out their natural juices and creating a syrupy consistency.
• Adjust Sweetness to Taste: The amount of sweetener in this recipe can be adjusted based on your personal preference. Taste the strawberry mixture and whipped cream as you go, and add more erythritol if you prefer a sweeter dessert.

Nutritional Information

For those tracking their macros, here’s the approximate nutritional breakdown per serving of this keto strawberry shortcake:

• Calories: 280
• Fat: 25g
• Net Carbs: 5g
• Protein: 6g

This recipe is not only low in carbs but also rich in healthy fats, making it a perfect treat for anyone following a ketogenic diet.

Conclusion

This keto strawberry shortcake is proof that you can still enjoy your favorite desserts while staying within your carb limits.

The combination of almond flour shortcake, fresh strawberries, and creamy whipped topping is simply irresistible.

Whether you’re making this for a special occasion or just because you’re craving something sweet, this recipe is sure to become a favorite in your keto kitchen.

By following this guide, you’ll not only satisfy your sweet tooth but also stay on track with your keto goals. Enjoy this delicious dessert guilt-free, knowing it’s low in carbs and packed with flavor. Happy baking!