Keto Strawberry Shortcake Recipe
This Keto Strawberry Shortcake has everything you love about the classic dessert. Tender low carb biscuits, sweet strawberry filling, and fluffy whipped cream come together in perfect harmony. It's the best way to enjoy fresh strawberries!
Servings 10 servings
Calories 224kcal
Ingredients
Strawberries
- 2 cups chopped strawberries
- 1 tbsp allulose sweetener
- 1 tbsp lemon juice
Biscuits
- 1¼ cup almond flour
- 1/4 cup unflavored whey protein powder (or egg white protein powder)
- 1/4 cup coconut flour
- 1/4 cup Swerve Granular
- 2½ tsp baking powder
- 1 tsp lemon zest
- 1/4 tsp salt
- 3 tbsp frozen butter
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 to 2 tbsp heavy cream if needed
Whipped Cream
- 3/4 cup heavy whipping cream
- 3 tbsp sweetener powdered or liquid extract
- 1/2 tsp vanilla extract
Instructions
Strawberries
- In a medium bowl, whisk together the chopped strawberries, sweetener, and lemon juice. Let sit to macerate.
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.
- Grate the butter into the bowl with a cheese grater and whisk to distribute throughout the dry ingredients. The 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.
- Drop the dough by rounded spoonfuls onto the prepared baking sheet into 10 mounds. Gently shape by into high, rounded mounds and bake 15 to 18 minutes, until golden brown and the tops are just firm to the touch. Remove and let cool completely on the pan.
Whipped Cream
- In a large bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.
To assemble
- 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.
Notes
Storage Information: 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.
Dairy-Free Option: Use a butter substitute for the biscuits and make coconut whipped cream in place of the heavy whipping cream. You will need about 1 1/4 of thick coconut cream to make enough.
Nutrition
Serving: 1cake | Calories: 224kcal | Carbohydrates: 8.1g | Protein: 8.1g | Fat: 17.8g | Fiber: 3.2g