Keto-Friendly Strawberry Shortcake Recipe

This keto-friendly strawberry shortcake is a delightful dessert that allows you to enjoy the classic flavors without the carbs. Made with almond flour and a sugar substitute, it’s perfect for those following a ketogenic diet.

The recipe is simple and can be prepared in under an hour, making it a great option for special occasions or a sweet treat any day.

Overview of Keto-Friendly Strawberry Shortcake

This keto-friendly strawberry shortcake is a delightful twist on a classic dessert. It allows you to indulge in the sweet flavors of strawberry shortcake while adhering to a low-carb lifestyle.

Crafted with almond flour and a sugar substitute, this dessert is suitable for those on a ketogenic diet. It’s a wonderful option for gatherings or a simple treat any day of the week.

Ingredients That Make It Special

The key to this dessert lies in its carefully selected ingredients. Almond flour serves as the base, providing a light and fluffy texture that is reminiscent of traditional cake.

Using erythritol or another keto-friendly sweetener ensures that the cake remains low in carbohydrates while still satisfying your sweet tooth. Fresh strawberries add a burst of flavor, while whipped cream brings a creamy richness that ties everything together.

Preparation Steps

Preparing this strawberry shortcake is straightforward and can be completed in under an hour. Start by preheating your oven and greasing your cake pan.

Mix the dry ingredients in one bowl and the wet ingredients in another. Combining these two mixtures creates a batter that is then baked to perfection. Once cooled, the cake is sliced and layered with strawberries and whipped cream.

Layering for Maximum Flavor

The assembly of the cake is where the magic happens. After slicing the cake horizontally, spread a generous layer of whipped cream and fresh strawberries on the bottom half.

Place the top half of the cake back on and finish with more whipped cream and strawberries. This layering not only enhances the flavor but also creates an appealing presentation.

Serving Suggestions

For an extra touch, garnish the shortcake with fresh mint leaves. This not only adds a pop of color but also a hint of freshness that complements the strawberries beautifully.

Serve immediately to enjoy the cake at its best. This dessert is perfect for sharing, making it a great addition to any gathering or celebration.

Nutritional Benefits

This strawberry shortcake offers a satisfying dessert option without the guilt. Each serving contains only 3g of net carbs, making it a suitable choice for those monitoring their carbohydrate intake.

With 250 calories per serving, it provides a balance of fat and protein, making it a fulfilling treat that aligns with a ketogenic diet. Enjoying this dessert allows you to indulge while staying on track with your dietary goals.

Low-Carb Strawberry Shortcake

This strawberry shortcake features a light, fluffy cake made from almond flour, layered with fresh strawberries and whipped cream. The recipe serves about 8 people and is a delicious way to satisfy your sweet tooth while staying within your dietary goals.

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or other keto-friendly sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup heavy whipping cream
• 1 tablespoon powdered erythritol (for whipped cream)
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and vanilla extract.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
6. Prepare Strawberries: While the cake cools, slice the fresh strawberries and set aside.
7. Whip Cream: In a mixing bowl, beat the heavy whipping cream with powdered erythritol until soft peaks form.
8. Assemble: Once the cake is cool, slice it in half horizontally. Layer the bottom half with whipped cream and sliced strawberries, then place the top half of the cake on top. Finish with more whipped cream and strawberries on top.
9. Serve: Garnish with fresh mint leaves if desired and serve immediately.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

• Servings: 8 servings
• Calories: 250kcal
• Fat: 22g
• Protein: 6g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g