Irresistible Keto Strawberry Shortcake Recipe: The Ultimate Low-Carb Dessert You Can't Miss!

This Keto Strawberry Shortcake recipe brings together everything you love about the classic dessert, but without the guilt. Tender low carb biscuits, sweet strawberry filling, and fluffy whipped cream come together in perfect harmony. It is the best way to enjoy fresh strawberries! This recipe offers a charming way to enjoy a classic strawberry shortcake without the high carbs.

Why This Recipe Works

This is classic strawberry shortcake made with keto ingredients. It's made with a proper shortcake biscuit rather than sponge cake. Shortcake refers to a slightly crumbly biscuit or scone made with plenty of butter. Anything made with a sponge texture is just a cake with cream and strawberries. Delicious, certainly, but not at all the same thing. This Keto Strawberry Shortcake is easy to make, too, so you can whip it up all summer long!

Ingredients You'll Need

Here's a breakdown of the key ingredients for this recipe:

Keto flours: A combination of almond flour and coconut flour gives the best biscuit texture.
Protein powder: The protein powder is critical to achieving a lighter texture and helping the biscuits rise. You can use whey protein or egg white protein. Some plant based proteins may work as well but collagen protein will make them too gummy.
Sweetener: Allulose for macerating the strawberries, and Swerve for the biscuits and the whipped cream.
Butter: Make sure you freeze the butter and then grate it into the dry ingredients. This gives the biscuits a flakier texture.
Strawberries: Chop the strawberries fairly small so that you can spoon them easily onto the shortcakes.
Lemon: A little lemon zest in the biscuits and some lemon juice in the strawberries adds a wonderful fresh flavor.
Heavy whipping cream: Chill the cream properly so it whips into nice stiff peaks.
Pantry staples: Eggs, baking powder, vanilla, salt.

Step-by-Step Instructions

Here’s how to make this delightful keto strawberry shortcake:

1. Macerate the Berries

In a medium bowl, whisk together the chopped strawberries, sweetener, and lemon juice. Let sit to allow the juices to release. Slicing your strawberries at least 15 minutes before baking to let their juices mingle and sweeten naturally. Almost all classic recipes will instruct you to macerate the strawberries with sugar. The very act of slicing the strawberries and letting them stand at room temperature releases their juices, softens them, and brings out their natural sweetness. This is especially true if you use red, ripe strawberries.

Read also: Easy Diet Shake

2. Prepare the Biscuits

Preheat the oven to 325ºF and line a large baking sheet with a silicone liner or parchment paper. In a large bowl, whisk together the almond flour, coconut flour, whey protein, sweetener, baking powder, lemon zest, and salt.

3. Grate in the Butter

Grate the butter into the bowl with a cheese grater and whisk to distribute throughout the dry ingredients. Then stir in the eggs and vanilla until the dough comes together. If the dough is very dry and won't hold together, stir in the cream one tablespoon at a time.

4. Bake the Biscuits

Drop the dough by rounded spoonfuls onto the prepared baking sheet into 10 mounds. Gently shape by into high, rounded mounds and bake for 15 to 18 minutes, until golden brown and the tops are just firm to the touch. Remove and let cool completely on the pan.

5. Whip the Cream

In a large bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.

6. Assemble the Cakes

Cut each biscuit in half carefully. Place the bottom half on a plate and top with some whipped cream and berries. Place the top half of the biscuit on top and add another small dollop of whipped cream.

Tips for the Perfect Keto Strawberry Shortcake

Chop the strawberries on the smallish side so you get better distribution in the shortcakes. If they are cut too large, the cakes are harder to assemble and harder to eat!
Make sure you drizzle some of the juices over the biscuits too.
These lightly sweetened biscuits do have a tendency to spread so make sure to only add the cream if the dough is too dry. If you prefer, you can bake them in silicone muffin cups instead. They were just as good but took a bit longer to bake.
Don’t assemble the shortcakes until close to the time you want to serve them, as they become soggy. All parts of the recipe will keep in the fridge for 2 to 3 days so you do not have to put them all together at once.
Since keto flour substitutes can brown quickly, keep an eye on the shortcake to prevent burning.
Over-mixing the batter can make the shortcake tough, so fold your ingredients together just until combined.
The food processor makes excellent, thick whipped cream - no elbow grease required. But since it's so efficient, keep an eye on it and try to avoid over-whipping. A standard-size food processor likely won't work here though, since the amount of cream is relatively small. If you don't have a mini food processor, you can whip the cream the old-fashioned way, in a cold mixing bowl using a handheld electric whisk with cold attachments.
Flat biscuits are usually the result of batter that is too thin. The batter should be very thick, and the biscuits should hold their shape on the pan and not spread at all before they are put in the oven.

Sweetener Options

I used allulose in the filling for a more syrupy consistency but other sweeteners should work as well. If using erythritol, use a powdered version to avoid grittiness. The biscuits will work with most granular sweeteners. But if you use allulose, they may darken more as they bake. Keep your eye on them! You can use a granulated sweetener instead of stevia.

Variations and Substitutions

Dairy-Free Option: Use a butter substitute for the biscuits and make coconut whipped cream in place of the heavy whipping cream.
Nut-Free: This recipe is nut-free and keto-friendly.
Berries: Use other types of berries.
Traditional Shortcake Biscuits: If you want to make the shortcake batter as traditional shortcake biscuits instead of the sheet pan style, you can do that by making mounds of the batter for 24 mini biscuits.

Storing Instructions

Store the biscuits, whipped cream, and strawberries separately to avoid sogginess. They can all be kept in covered containers in the fridge for up to 3 days. You can freeze leftover shortcake and strawberries separately by wrapping them tightly in plastic wrap and placing them in airtight containers. Freeze for up to 2 months; to serve, thaw overnight in the fridge. Keep leftovers in the refrigerator in an airtight container for up to 3 days.

Nutritional Information

Conventional strawberry shortcake can have as much as 65g of carbs per serving. But this Keto Strawberry Shortcake recipe has 8.1g of carbs and 3.2g of fiber. So it has 4.9g net carbs per serving. Because it uses keto-friendly sweeteners and low-carb keto ingredients, it can be a good option for diabetics, but it’s always best to consult with a healthcare provider about how many carbs per day you should be eating. Nutrition is provided as a courtesy only.

Is it Keto-Friendly?

You can enjoy strawberries on a keto diet in moderation. Per 100g, they have 7.7g of carbs and 2g of fiber. Because they are sweet and delicious, it’s easy to overeat them so be mindful of your serving size. This keto strawberry shortcake features a tender biscuit base topped with delicious layers of sweet strawberries and rich, creamy whipped cream. The great thing about my gluten free and keto version of strawberry shortcake is it is only 6 grams net carbs.

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