For those embracing a ketogenic or low-carb lifestyle, the craving for classic desserts can be a challenge. However, with a few clever ingredient swaps, it's entirely possible to enjoy beloved treats without derailing your dietary goals. This Keto Strawberry Shortcake recipe offers a delightful, guilt-free rendition of the all-American favorite, perfect for special occasions or simply satisfying a sweet tooth.
A Keto-Friendly Twist on a Classic
Growing up, strawberry shortcake was a cherished dessert, a staple during hot summer days and strawberry season. Now, this recipe recreates that nostalgic flavor while keeping the carb count remarkably low. At just 6 grams of net carbs per serving, this keto strawberry shortcake combines a flaky keto vanilla cake, fresh, juicy strawberries, and luscious keto whipped cream.
Key Ingredients and Their Keto-Friendly Replacements
This easy keto strawberry shortcake recipe relies on simple ingredients, with a few strategic substitutions to maintain its low-carb profile:
- Almond Flour: Finely sifted and ground almond flour serves as the base for the shortcakes, providing a tender crumb. Avoid almond meal, which has a coarser texture.
- Sugar-Free Sweetener: A erythritol and monk fruit sweetener blend, a 1-to-1 replacement for regular sugar, delivers the necessary sweetness without the carbs. Many other 1-to-1 sugar substitutes are available, so feel free to use your preferred option, especially if it avoids sugar alcohols.
- Butter: Cold butter is crucial for achieving the classic biscuit-like flavor and texture of shortcakes. Unfortunately, there is no suitable substitute for butter in this recipe.
- Heavy Cream: Heavy cream is used both in the shortcakes and as the base for the whipped cream topping, adding richness and moisture.
- Strawberries: Fresh strawberries provide the quintessential fruity element, complementing the buttery shortcakes and creamy topping.
Step-by-Step Instructions
Here's how to create this delectable keto strawberry shortcake:
1. Preparing the Keto Shortcakes
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter to cut in the butter until the mixture resembles pea-sized crumbles. Alternatively, pulse the mixture in a food processor for best results.
- Stir in the eggs, heavy cream, and vanilla extract.
- Using a 3-tablespoon kitchen scoop or an ice cream scoop, divide the dough into 10 biscuits and place them evenly spaced on the prepared baking sheet.
- Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean.
2. Making the Sweetened Whipped Cream
- In a large mixing bowl, using a hand mixer or an electric mixer, beat the heavy whipping cream with the sweetener and vanilla extract until stiff peaks form.
3. Preparing the Sweetened Strawberries
- Slice or dice the strawberries (according to your preference) and place them in a medium-sized bowl with the sweetener.
- Stir to combine and set aside for 10-15 minutes, stirring occasionally, to allow the strawberries to macerate and release their juices.
4. Assembling the Keto Strawberry Shortcake
- Once the shortcakes have cooled slightly, split them in half horizontally.
- Spoon a generous amount of sweetened strawberries over the bottom half of each shortcake.
- Top with a dollop of sweetened whipped cream.
- Place the top half of the shortcake over the whipped cream.
- Garnish with additional strawberries and whipped cream, if desired.
Storage Instructions
- Keto Shortcakes: Store in an airtight container in the refrigerator for up to 4 days.
- Strawberries: Macerated strawberries are best served the day they are prepared, but can be stored in the refrigerator for up to 3 days.
- Whipped Cream: Whipped cream will last for 4-7 days if kept refrigerated near the back of the refrigerator. The exact duration will depend on the "best by" date of your heavy cream.
Tips and Variations
- Don't have a pastry cutter? Use two knives or a fork to cut the butter into the almond flour mixture. You can also use your fingers, but work quickly to prevent the butter from melting.
- Add lemon zest: For a brighter flavor, add 1 teaspoon of lemon zest to the shortcake batter.
- Use different berries: While strawberry shortcake is a classic, you can experiment with other berries like blueberries, raspberries, or blackberries.
- Make it dairy-free: Substitute the heavy cream with coconut cream for a dairy-free option. Note that this will alter the flavor and texture slightly.
Nutritional Information
Please note that the nutrition information provided is an estimate and may vary depending on the specific ingredients used.
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