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Keto Strawberry Shortcake

Keto Strawberry Shortcake

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Prep Time 15 minutes
Cook Time 20 minutes
35 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 2 cups almond flour
  • 2 tsp bakingpowder
  • 1/4 tsp salt
  • 3 tbsp powdered erythritol
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
Toppings
  • 1 1/2 cups strawberries, sliced
  • 1 tbsp powdered erythritol
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Measuring cups/spoons
  • Knife and cutting board

Method
 

  1. Toss strawberry slices with erythritol and chill for 30 minutes
  2. 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
  3. Drop dough by rounded teaspoonfuls onto a prepared baking sheet, flatten slightly, and bake 18–20 minutes until golden. Let cool
  4. 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
  5. Split biscuits and layer with strawberries and whipped cream

Notes

The cream should be very cold for best whipping.
Sprinkle with a little coconut flour (for lighter biscuits, I add 1 tbsp coconut flour).
Prepare just before serving to ensure biscuits are crisp.
The soft delicate taste of this shortcake is not too sweet, it is just right for being keto.