Strawberry shortcake is a classic dessert that’s universally loved.
But if you’re on a keto diet, the traditional version won’t work due to the flour and sugar used in the recipe. Fortunately, we figured out a way to cut the carbs without sacrificing any flavor!
Plus, we made it a lot healthier with the use of almond flour, a great source of fiber and vitamins.
The result is a moist and tender almond flour shortcake served with a fresh strawberry sauce and homemade whipped cream. And it’s all low-carb and keto! Pretty unbelievable, isn’t it?
- Almond flour
- KetoLogic erythritol
- Heavy Cream
- Vanilla extract
- Lemon extract
- Baking soda
- Xanthan gum
Tips for Making Keto Shortcakes
- Freeze the butter for 15 minutes prior to making the recipe. It’ll be easier to cut it into cubes.
- Use a pastry blender if you have one to cut the chilled butter into the dry mix. If you don’t have one, a fork will work.
Tips for Making Homemade Whipped Cream
- Use a metal mixing bowl for the whipped cream. Place the mixing bowl and beaters (or whisk) into the freezer for ten minutes prior to making whipped cream. Whipping inside a chilled bowl will yield better results.
- Beat/whisk the heavy cream just until stiff peaks form. If you beat it for too long, it’ll start separating.
Ingredient Spotlight: Strawberries
Strawberries are a juicy and sweet red berry that can be enjoyed alone or used in recipes. They’re popular in desserts, and can be used in jams, jellies, and sauces.
Strawberries are one of the few fruits you can enjoy on the keto diet. A 3.5-ounce serving contains 5.7g net carbs and 2g of fiber.
Health benefits of strawberries include:
- Enhances immune system health. Strawberries are a great source of vitamins and minerals, including vitamin C, which supports immune health and skin health . They’re also rich in manganese, folate, and potassium .
- Improves heart health. Loaded with antioxidants, consuming strawberries is linked to improved heart health , lower blood sugar levels , and reduced risk of cancer .
What to Look for when Picking StrawberriesWhile strawberries are available year-round, April through July is the best time to enjoy this sweet berry because all of the growing areas across the country overlap during these months.
- Red. Sorry if this goes without saying, but the vibrant red berries are the sweetest ones. Unlike other fruits that continue to ripen after being picked (like bananas and avocados), you get what you buy with strawberries. Avoid any that have white or yellow patches. That means they were picked too soon.
- Plump. Shriveled or dry-looking strawberries are getting old. Look for plump fresh berries.
- Green stems. Wilted or dry leaves mean the strawberries were picked awhile ago. Look for fresh green stems and leaves.
- No mold. Fresh berries mold easily. Make sure to turn the container upside down and check to make sure there is no sign of mold anywhere. This also applies to raspberries, blackberries, and blueberries.
Other Keto Desserts You’ll Like
Keto Strawberry Shortcake Recipe
- Shortcakes: 1 cup finely ground blanched almond flour
- 2 tablespoons KetoLogic erythritol
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of one lemon
- 4 tablespoons butter, cut into cubes
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Strawberry Sauce: 1 pound strawberries, sliced
- 2 teaspoons lemon juice
- 2 tablespoons KetoLogic erythritol(optional)
- ½ teaspoon xanthan gum (optional thickener)
- Homemade Whipped Cream: ¾ cup heavy cream
- 1 tablespoon KetoLogic erythritol
- ¼ teaspoon vanilla extract (or lemon extract if preferred)
- Preheat the oven to 375ºF. Line a sheet pan with parchment paper.
- In a mixing bowl, mix together almond flour, KetoLogic erythritol, baking soda, and salt.
- Add in lemon zest.
- Use a pastry blender or fork to cut in the butter cubes. It will look crumbly.
- In a separate bowl, whisk the egg, vanilla extract, and lemon extract. (Note: using almond extract in place of vanilla extract is another delicious option.)
- Pour the wet mixture into the dry mixture. Stir until combined.
- Spoon into six equal mounds on the sheet pan. Leave at least two inches between each mound because they’ll spread out while baking.
- Bake for 15-18 minutes. The shortcakes will spring back when lightly pressed.
- Let rest for two minutes on the pan. Then move to a wire rack to cool.
- While the shortcakes are baking, make the strawberry sauce. In a medium saucepan, combine all the sauce ingredients and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Remove from heat and let cool. Sauce will thicken as it stands. Store in refrigerator when cooled.
- For the homemade whipped cream, combine the heavy cream, erythritol, and extract into a chilled metal mixing bowl. Mix with an electric mixer until stiff peaks form. For best results, chill the bowl and beaters (or hand whisk) in the freezer for 10 minutes prior to making.
- To serve: Spoon the strawberry sauce over the shortcakes and top with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: 6