Easy Keto Strawberry Shortcake Recipe - Gluten Free • Low Carb with Jennifer (2024)

This Keto Strawberry Shortcakeis the perfect all American classic dessert for special occasions, or when you want a sweet treat. The gluten-free and keto shortcakes are ready in under 30 minutes and are buttery and flaky just like the real thing.

Growing up, strawberry shortcake was one of my favorite desserts. We had traditional homemade strawberry shortcake at least once a year. It was the perfect dessert for hot summer days or during strawberry season. Sometimes it would be our birthday cake!

Now I make it keto and low carb without sacrificing flavor. The combination of a flaky keto vanilla cake, fresh strawberries, and keto whipped cream has become one of my favorite keto dessert recipes. The great thing about my gluten free and keto version of strawberry shortcake is it is only 6 grams net carbs.

Ingredients needed

This easy keto strawberry shortcake recipe uses simple ingredients, but I provide great options incase you want to make this recipe your own. The full printable recipe card with exact measurements is toward the bottom of the page.

Almond flour: we want a finely sifted and ground almond flour, so please avoid almond meal which tends to be more gritty. Coconut flour cannot be substituted as it is not a 1 for 1 swap for almond flour.

Sugar-free sweetener: I use a erythritol and monk fruit sweetener blend that is a 1 for 1 swap for regular sugar. There are many 1 for 1 real sugar swaps now available, so if you a favorite sweetener without sugar alcohols, that will work.

Butter: I use cold butter in this keto shortcake recipe for the classic biscuit flavor and texture. There really is no good swap for this so unfortunately, coconut oil will not work. If you use salted butter, you will not need additional salt in the recipe.

Heavy cream: The low-carb shortcake and the whipped cream topping requires heavy cream. You could use coconut milk in place of the cream in the biscuits, and coconut cream to make the whipped cream.

The other ingredients we need for the cake batter are baking powder, salt, eggs, and vanilla extract.

How to make gluten free strawberry shortcake

First, let's line your baking sheet with parchment paper or a silicone baking mat and preheat the oven to 350F. I love this simple low-carb strawberry shortcake recipe because it doesn't use cake pans and the cleanup is so easy.

Now, in a large bowl combine the dry ingredients: almond flour, sweetener, baking powder and salt.

Add in the cold butter cubes and use a pastry cutter to cut in the butter until the mixture is pea size crumbles. You could also do this in a food processor, use a fork, 2 butter knives, or your clean hands!

Now we add in the wet ingredients :eggs, heavy cream, and vanilla.

Stir well. The low carb friendly strawberry shortcake batter will be thick enough to hold its shape.

Using a 3 tablespoon kitchen scoop, or an ice cream scoop, divide the cake batter into 10 biscuits and place them evenly spaced on the prepared baking sheet.

While they are baking you can make the whipped cream and the juicy strawberries.

What's an amazing sugar-free strawberry shortcake without whipped cream and strawberries!

Whipped cream: In a large bowl, beat the heavy whipping cream with the sweetener and the vanilla with an electric mixer until stiff peaks. If you prefer loose dollops of whipped cream, you can whip until soft peaks.

Add in ¼ teaspoon cream of tartar with the sweetener if you want stabilized whipped cream.

Sweetened strawberries: Combine 2 tablespoons sweetener with the sliced strawberries in a small bowl. Stir well and let macerate for 10-15 minutes, stirring occasionally.

Serving: slice each shortcake in half and fill with sweetened strawberries and whipped cream.

Storage

Keto shortcakes: store in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months.

Strawberries: Macerated strawberries are best served the day they are prepared, or for up to 3 days in the refrigerator. Store in an airtight container.

Whipped cream: Whipped cream will last 4-7 days if it is kept refrigerated near the back of the refrigerator. Of course, this will depend on the best by date of your heavy cream. You can cover the bowl with plastic wrap, or keep it in an airtight container.

More dessert recipes perfect for the keto diet

• Keto Chocolate Cupcakes
• No Bake Keto Cheesecake Fluff
• To Die For Keto Brownies
• The Best Keto Cheesecake