A keto shortcake topped with fresh strawberries and coconut whipped cream, you’re going to love this easy Keto Strawberry Shortcake recipe.

You can have these low carb shortcakes in the oven by the time the oven is done preheating.

They are dairy-free, gluten-free, grain-free, sugar-free, and keto.

If you like baking keto desserts with almond flour you'll love our Keto Cookies. If you're more of a brownie person, we have a simple yet decadent recipe for Keto Brownies.

Keto Shortcakes

It's warming up here in Oregon and the strawberries being picked in the fields are dark red and perfectly sweet.

Although strawberries aren't particularly low in carbohydrates (they come in about 9 grams of net carbs per one cup), I like to enjoy them every once in a while with these keto shortcakes.

I usually add about a quarter cup of sliced strawberries on top of these low carb shortcakes with a dollop of full fat coconut whipped cream.

It's pretty amazing. You can use regular sugar-free whipped cream instead of coconut whipped cream.

One of the many things that I like about this keto strawberry shortcake recipe is that it's a one-bowl recipe. It also whips up in five minutes and it makes six perfect keto shortcakes.

Keto Strawberry Shortcakes

If you couldn't tell from some of the other Keto Desserts recipes, I prefer to bake with almond flour - and it works really well in this keto strawberry shortcake recipe.

The almond flour delivers a keto shortcake that falls somewhere between a biscuit and a muffin.

It has just the right crumble and it doesn't get soggy under the strawberries and coconut whipped cream.

You don't have to use strawberries. You can use your berry of choice, like raspberries - they come in at about 7 grams of net carbs per cup (100gs).

Working with Almond Flour

When working with almond flour, if you're not baking with weight measurements you'll need to make sure you spoon your flour into your measuring cup and then level it with the back of a knife.

Don't scoop your measuring cup into the almond flour. It packs it down and you'll end up with too much almond flour.

Ingredients in Keto Shortcakes

-Almond Flour

-Baking Soda

-Salt

-Oil

-Sugar-Free Maple Flavored Syrup (we use Lakanto)

-Vanilla Extract

How to Make Keto Strawberry Shortcakes

1. Add your almond flour, baking soda, and salt to a medium mixing bowl.
2. Add the eggs.
3. Add the oil, sugar-free maple flavored syrup (or sugar-free syrup of choice), and vanilla.
4. Mix until combined.
5. Separate the dough into six even dough-balls and place them on a baking sheet, flattening them slightly.
6. Bake and when ready, serve them with sliced strawberries and coconut whipped cream.

For the complete list of ingredient quantities and directions, see the recipe card below.

Low Carb Strawberry Shortcake

Just a note, the longer these low carb shortcakes sit, the softer they get. I recommend enjoying them within a day or two, or freezing the leftovers.

If you’re not in the mood for keto strawberry shortcake these keto shortcakes are also perfect for making small trifles. Simply bake them, cut them into cubes, and layer then as you normally would in a keto trifle.

What can I use as a substitute for the egg?

Flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water, let it sit for 10 minutes) should work but the texture will be slightly different.

If you use a egg substitution in this keto strawberry shortcake recipe please stop back by and let me know how it turned out.

When you make Keto Strawberry Shortcakes you can either cut the low carb shortcakes in half and layer them with strawberries and fresh coconut whipped cream or you can put the coconut whipped cream and strawberries on top.

If you can have dairy you can top these shortcakes with keto whipped cream.

Ingredients you'll always find in our pantry:

Lakanto Maple Flavored Syrup

Rodelle Unsweetened Cocoa

Lilys Chocolate Chips

Bob's Red Mill Super Fine Gluten-Free Ground Almond Flour

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If you make this keto strawberry shortcake recipe please stop back by and let me know what you thought! Any questions about this recipe? Leave a comment and I will get back to you.