Keto Strawberry Shortcake – Light, Fresh, and Low-Carb

If you miss classic strawberry shortcake but want to stay low-carb, this version hits the sweet spot. It features tender almond flour biscuits, juicy strawberries, and a cloud of lightly sweetened whipped cream—without the sugar crash. The texture is soft and buttery, with just enough crumb to feel like the real deal.

It’s easy to make, pretty enough for guests, and quick enough for a weeknight treat.

What Makes This Special

This keto strawberry shortcake keeps the spirit of the original but swaps out the high-carb ingredients. Almond flour gives the biscuits a tender, cake-like crumb while staying gluten-free. A touch of sweetener brings balance without spiking blood sugar.

Fresh strawberries add natural sweetness and a bright, crowd-pleasing flavor. Best of all, it’s a dessert you can enjoy without breaking your goals.

What You’ll Need

• For the strawberries:
  • 1 pound fresh strawberries, hulled and sliced
  • 2–3 tablespoons powdered erythritol or allulose (to taste)
  • 1 teaspoon lemon juice (optional, for brightness)
• For the shortcake biscuits:
  • 2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup granulated erythritol or allulose
  • 1/4 cup cold unsalted butter, cubed (or coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1/3 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for a bakery-style aroma)
• For the whipped cream:
  • 1 cup heavy whipping cream (or coconut cream, chilled)
  • 2 tablespoons powdered erythritol or allulose
  • 1 teaspoon vanilla extract
  • Pinch of salt

Step-by-Step Instructions

1. Prep the strawberries: In a bowl, toss sliced strawberries with sweetener and lemon juice. Let them sit for 15–20 minutes to macerate and release their juices.
2. Heat the oven: Preheat to 350°F (175°C).

   Line a baking sheet with parchment paper.

3. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until evenly combined.
4. Cut in the butter: Add the cold butter cubes. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. Keep some tiny bits of butter for flakiness.
5. Add wet ingredients: Whisk eggs, cream, vanilla, and almond extract in a small bowl.

   Pour into the dry mixture and stir until a soft dough forms. It should be thick but scoopable.

6. Shape the biscuits: Using a large cookie scoop or spoon, portion 6–8 mounds onto the baking sheet. Gently pat the tops to smooth without flattening too much.
7. Bake: Bake for 16–20 minutes, until the edges are golden and the centers are set.

   Let them cool on the tray for 5 minutes, then transfer to a rack to cool completely.

8. Whip the cream: In a chilled bowl, beat the cream, sweetener, vanilla, and a pinch of salt to soft peaks. Don’t overbeat or it can turn grainy.
9. Assemble: Split each biscuit horizontally with a serrated knife. Spoon strawberries with some of their juices over the bottom half, add a generous dollop of whipped cream, and cap with the top half.

   Finish with more berries and cream if you like.

10. Serve: Enjoy right away for the best texture and flavor.

How to Store

• Biscuits: Store cooled biscuits in an airtight container at room temperature for 24 hours, or refrigerate up to 5 days. Freeze up to 2 months. Rewarm in a low oven to refresh.
• Strawberries: Keep macerated strawberries in the fridge for up to 2–3 days.

  They will release more juice over time.

• Whipped cream: Store in the fridge up to 2 days. If it loosens, whisk briefly before serving.
• Assembled shortcakes: Best enjoyed immediately. If needed, assemble shortly before serving to avoid sogginess.

Why This is Good for You

• Lower in carbs: Swaps wheat flour and sugar for almond flour and keto-friendly sweeteners, helping you stay on track with keto or low-carb goals.
• Healthy fats: Almond flour and cream provide satisfying fats that help with fullness and steady energy.
• Nutrient-dense: Strawberries add vitamin C, antioxidants, and fiber without many carbs.
• Gluten-free: Naturally free of gluten, making it easier on digestion for many people.

Common Mistakes to Avoid

• Overmixing the dough: Stir just until combined.

  Overworking makes dense biscuits.

• Using coarse almond meal: Choose fine almond flour for a tender crumb.
• Skipping the coconut flour: It helps absorb moisture and improves structure. If you omit it, the biscuits may spread.
• Warm butter: Cold butter helps create a lighter texture. Keep ingredients cool.
• Overbaking: Almond flour browns quickly.

  Pull the biscuits when edges are golden and centers are set.

• Too much sweetener in berries: Start with less, taste, and adjust. You want the berries bright, not syrupy sweet.

Recipe Variations

• Lemon shortcake: Add 1 tablespoon lemon zest to the biscuit dough and a squeeze of lemon to the berries for a sunny twist.
• Angel-cake style: For a lighter crumb, replace 2 tablespoons of almond flour with unflavored whey protein isolate and separate the eggs, folding whipped whites into the batter.
• Dairy-free: Use coconut oil in the biscuits and coconut cream for the topping. Choose allulose to avoid cooling aftertaste.
• Berry mix: Use a blend of strawberries, raspberries, and blueberries.

  Keep portions small to maintain low net carbs.

• Shortcake cups: Bake the dough in greased muffin cups for tidy portions that are easy to split and fill.
• Chocolate drizzle: Melt a few squares of sugar-free dark chocolate with a touch of coconut oil and drizzle over the assembled shortcakes.

FAQ

Can I make the biscuits ahead of time?

Yes. Bake and cool the biscuits, then store in an airtight container for up to 5 days or freeze for up to 2 months. Rewarm in a low oven before serving for the best texture.

What sweetener works best?

Allulose offers a clean taste and keeps the biscuits moist.

Erythritol works too but can be slightly cooling and make baked goods a bit firmer. Powdered forms blend best in cream and berries.

How do I keep the biscuits from crumbling?

Use fine almond flour, include the coconut flour, and don’t overbake. Let the biscuits cool before slicing so they set properly.

Can I use frozen strawberries?

Fresh is best for texture, but frozen works in a pinch.

Thaw, drain excess liquid, and sweeten to taste. The berries will be softer, so assemble gently.

Is this dessert keto-friendly for strict macros?

Yes, when portioned reasonably. Net carbs will vary with brands and serving sizes, but this recipe is designed to fit most low-carb plans.

Adjust sweetener and berry amounts as needed.

What if I don’t have coconut flour?

You can increase almond flour by 2–3 tablespoons, but the biscuits may be softer and spread more. Coconut flour is highly absorbent and helps with structure.

Can I make it nut-free?

For a nut-free option, use a coconut flour biscuit recipe specifically formulated for coconut flour. A straight swap won’t work because coconut flour behaves very differently.

How do I get taller biscuits?

Chill the dough for 10 minutes after mixing, keep butter cold, and avoid flattening the mounds too much.

A slightly thicker dough mound rises better.

Why did my whipped cream deflate?

The bowl or cream may have been warm, or it was overwhipped and started to separate. Use a chilled bowl and beat to soft peaks, stopping as soon as it holds shape.

Can I add vanilla to the berries?

Absolutely. A splash of vanilla or a few drops of pure vanilla bean paste adds a bakery-style aroma and rounds out the sweetness.

Wrapping Up

This Keto Strawberry Shortcake brings back a beloved classic with smart swaps and a fresh, satisfying taste.

It’s simple to assemble, easy to customize, and friendly to your goals. Keep a batch of biscuits on hand, prep the berries, and you’re only minutes away from a dessert that feels special any night of the week.

Keto Strawberry Shortcake - Light, Fresh, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

1x2x3x?

• For the strawberries: 1 pound fresh strawberries, hulled and sliced
• 2–3 tablespoons powdered erythritol or allulose (to taste)
• 1 teaspoon lemon juice (optional, for brightness)
• For the shortcake biscuits: 2 cups fine almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/3 cup granulated erythritol or allulose
• 1/4 cup cold unsalted butter, cubed (or coconut oil for dairy-free)
• 2 large eggs, room temperature
• 1/3 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, for a bakery-style aroma)
• For the whipped cream: 1 cup heavy whipping cream (or coconut cream, chilled)
• 2 tablespoons powdered erythritol or allulose
• 1 teaspoon vanilla extract
• Pinch of salt

Method

 

1. Prep the strawberries: In a bowl, toss sliced strawberries with sweetener and lemon juice. Let them sit for 15–20 minutes to macerate and release their juices.
2. Heat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
3. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until evenly combined.
4. Cut in the butter: Add the cold butter cubes. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. Keep some tiny bits of butter for flakiness.
5. Add wet ingredients: Whisk eggs, cream, vanilla, and almond extract in a small bowl. Pour into the dry mixture and stir until a soft dough forms. It should be thick but scoopable.
6. Shape the biscuits: Using a large cookie scoop or spoon, portion 6–8 mounds onto the baking sheet. Gently pat the tops to smooth without flattening too much.
7. Bake: Bake for 16–20 minutes, until the edges are golden and the centers are set. Let them cool on the tray for 5 minutes, then transfer to a rack to cool completely.
8. Whip the cream: In a chilled bowl, beat the cream, sweetener, vanilla, and a pinch of salt to soft peaks. Don’t overbeat or it can turn grainy.
9. Assemble: Split each biscuit horizontally with a serrated knife. Spoon strawberries with some of their juices over the bottom half, add a generous dollop of whipped cream, and cap with the top half. Finish with more berries and cream if you like.
10. Serve: Enjoy right away for the best texture and flavor.

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