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.
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
-Sugar-Free Maple Flavored Syrup (we use Lakanto)
How to Make Keto Strawberry Shortcakes
- Add your almond flour, baking soda, and salt to a medium mixing bowl.
- Add the eggs.
- Add the oil, sugar-free maple flavored syrup (or sugar-free syrup of choice), and vanilla.
- Mix until combined.
- Separate the dough into six even dough-balls and place them on a baking sheet, flattening them slightly.
- 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:
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.
- 2 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons avocado oil (or oil of choice)
- 1 tablespoon sugar-free maple flavored syrup (we used Lakanto)
- 1 teaspoon gluten-free vanilla extract
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a medium mixing bowl, combine almond flour, salt, and baking soda.
- Add eggs, oil, maple flavored syrup, and vanilla and stir until combined.
- Using a 1/4 cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.
- Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.
- Remove from the oven and allow to cool completely.
- When you're ready to serve your keti strawberry shortcakes, top each low carb shortcake with a heaping spoonfull of strawberries and a dollop of sugar-free coconut whipped cream, or regular sugar-free whipped cream.
- Store leftover keto shortcakes in the refrigerator for up to two days.
When measuring almond flour, spoon almond flour into your measuring cup and level it. Don't scoop and level.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 62mgSodium: 307mgCarbohydrates: 10gNet Carbohydrates: 4gFiber: 6gSugar: 4gProtein: 11g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.