This Keto Strawberry Shortcake is a light, satisfying low-carb dessert that takes a classic favorite and brings it into the folds of the ketogenic army. Traditional shortcake recipes call for wheat flour, sugar, and then a bit more sugar to sprinkle on top, but the keto rendition swaps out those ingredients for almond flour or coconut flour, yielding tender, fluffy cakes that happen to be grain-free and gluten-free. Low-carb sweeteners such as erythritol or monk fruit lend the perfect amount of sweetness without spiking blood sugar.
When assembling the cakes, fresh strawberries, cut into thin slices (or briefly macerated with a sugar substitute), are sandwiched between them to provide natural sweetness and a pop of taste. Then there’s the whipped cream, which is frequently heavy cream, whipped up and sweetened with some keto-friendly sweetener, providing a rich, airy texture that really balances out the fruit and cake layers in the best possible way.
This dessert is easy to make but fancy enough to serve at parties, picnics, or dinner parties. This dish is great when you want to toss together a simple meal, and it can be served in easy-to-serve portions. Keto strawberry shortcake is not only beautiful to look at, but it’s also refreshing and airy – a perfect summertime dessert. By madmax, With the melding of soft shortcake, juicy strawberries, and fluffy cream, it’s adorable and a great snack that doesn’t spike carbs out of this world.
Keto Strawberry Shortcake Recipe
Ingredients
Equipment
Method
- Toss strawberry slices with erythritol and chill for 30 minutes
- Heat oven to 350°F (175°C). Combine almond flour, baking powder, salt, and erythritol. Add eggs, butter, and vanilla, then stir until dough forms
- Drop dough by rounded teaspoonfuls onto a prepared baking sheet, flatten slightly, and bake 18–20 minutes until golden. Let cool
- In a large bowl with a hand mixer or in a stand mixer with a whisk attachment, beat heavy cream with erythritol and vanilla until soft peaks form
- Split biscuits and layer with strawberries and whipped cream
Notes
Flavour Profile of Keto Strawberry Shortcake
- Light & Buttery Base– The shortcake, which is often made with almond flour here or coconut flour, is tender, buttery and just a touch crumbly.
- Sweet & Juicy Strawberries– Fresh strawberries contribute natural sweetness and a burst of juicy fruit.
- Creamy & Fluffy Whipped Cream– The airy sugar-free whipped cream is a nice contrast to the denser shortcake.
- Nutty Undertones– This “Some of This, Some of That” Cake makes any combination delicious by including some nutty almond flour that plays off the fruit and cream.
- Balanced Indulgence– Sweet, fruity, creamy and buttery flavors meld together in this low carb dessert.
Keto Strawberry Shortcake Nutrition and Calories
| Nutrient | Amount per Serving |
| Calories | 280–320 kcal |
| Total Fat | 25–27 g |
| Saturated Fat | 13–15 g |
| Protein | 6–7 g |
| Total Carbohydrates | 8–9 g |
| Dietary Fiber | 3–4 g |
| Net Carbs | 4–5 g |
| Sugar | 2–3 g (from strawberries) |
| Sodium | 150–200 mg |
FAQs
Q1. Is strawberry shortcake keto-friendly?
A1. Yes—when it’s made with flour and sugar-free sweeteners like almond or coconut, it fits keto.
Q2. How many carbs is keto strawberry shortcake?
A2. ~ 4-5 net carbs per serving If you take care of your portion size, like I lecture you constantly…,.
Q3. Can I make this dessert without dairy?
A3. Yes — swap in coconut cream for whipped cream and butter substitutes that are dairy free.
Q4. Can I use frozen strawberries?
A4. Yes — just make sure to thaw and drain well so you don’t have extra moisture.
Q5. What sweetener works best?
A5. Monk fruit, erythritol or allulose make it for both the shortcake and cream.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.