Keto Strawberry Shortcake
Keto Strawberry Shortcake is a low-carb, keto-friendly dessert that reimagines the traditional strawberry shortcake by replacing high-carb ingredients with healthier alternatives. With fluffy almond flour biscuits, sweet macerated strawberries, and a rich, homemade whipped cream, this dessert is a satisfying indulgence that’s perfect for anyone following a keto or low-carb diet. Ideal for summer gatherings or a simple treat, this dessert captures the essence of the classic without the carbs.
Equipment
- 1 Baking Sheet (for baking the biscuits)
- 1 Mixing Bowl (for combining dry ingredients)
- 1 Whisk or Hand Mixer (for mixing the dough and whipped cream)
- 1 Electric Mixer or Hand Whisk (for whipping cream)
- 1 Parchment Paper (for lining the baking sheet)
- 1 Knife (for slicing the strawberries)
- 1 Measuring Cups & Spoons (for accuracy in ingredients)
Ingredients
For the Keto Shortcake Biscuits
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Baking Powder
- 2 tablespoons Sweetener erythritol, monk fruit, or stevia
- ½ teaspoon Salt
- 2 large Eggs
- ½ cup Unsalted Butter melted
- 1 teaspoon Vanilla Extract
- ¼ cup Unsweetened Almond Milk or other milk alternative
For the Strawberry Topping
- 1 pound Fresh Strawberries sliced
- 2 tablespoons Sweetener adjustable, such as erythritol or monk fruit
- 1 teaspoon Lemon Juice optional, for added zing
For the Whipped Cream
- 1 cup Heavy Whipping Cream chilled
- 1 teaspoon Vanilla Extract
- 2 teaspoons Powdered Sweetener erythritol or monk fruit
Instructions
Prepare the Keto Shortcake Biscuits
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, baking powder, sweetener, and salt.
- In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until combined. The dough should be thick but sticky.
- Shape the dough into 6-8 small biscuits and place them on the baking sheet.
- Flatten the tops of each biscuit slightly with your fingers or a spoon.
- Bake for 15-18 minutes, or until golden brown. Remove from the oven and let cool slightly.
Make the Strawberry Topping
- While the biscuits are baking, slice the strawberries and place them in a medium bowl.
- Sprinkle with the sweetener and toss gently to coat. Add lemon juice, if desired.
- Let the strawberries sit for 10-15 minutes to draw out their natural juices and create a syrup.
Whip the Cream
- In a mixing bowl, pour in the chilled heavy whipping cream.
- Using a hand mixer, beat the cream until soft peaks form, about 2-3 minutes.
- Add the vanilla extract and powdered sweetener and continue whipping until stiff peaks form.
Assemble the Keto Strawberry Shortcake
- Slice the cooled shortcake biscuits in half horizontally.
- Spoon a generous amount of macerated strawberries onto the bottom half of each biscuit.
- Top with a dollop of whipped cream.
- Place the top half of the biscuit over the whipped cream and serve immediately.
Notes
Recipe Notes
- Sweeteners: Feel free to adjust the amount of sweetener to your taste. Different sweeteners can vary in sweetness, so taste-testing is essential when making the whipped cream and strawberry topping.
- Dairy-Free Version: If you're avoiding dairy, substitute the butter with coconut oil and the heavy cream with coconut cream for a rich, dairy-free whipped topping.
- Make Ahead: You can bake the biscuits ahead of time and store them in an airtight container for up to 2 days. The whipped cream and strawberry topping should be made just before serving for the best texture.
- Storage: If you have leftovers, store the biscuits and whipped cream separately in the fridge. Assemble the shortcake just before serving to maintain freshness.