Keto strawberry shortcake is easy to make and is ready to go in under 30 minutes! Fresh, macerated strawberries on a sweet almond flour biscuit loaded with homemade whipped cream- it's pure, wholesome goodness that is in-season and always a favorite.
Strawberry shortcake is a summertime classic that was my favorite dessert growing up. I have some very fond memories piling sweet strawberries onto those mini, store-bought angel food cakes and loading it up with homemade whipped cream (do you?). Sometimes, we'd bake a homemade lemon pound cake and spoon the fruit over a slice (you can do that too with this lemon loaf recipe!). It's an all-American, summery, effortless kind of treat that works well for both backyard barbecues and special occasions alike.
That's why this keto strawberry dessert feels very fitting this Fourth of July weekend- I'll likely make another batch of these to enjoy. And probably again soon after that... #cantstopwontstop.
Have you ever wondered how to make strawberry shortcake that is sugar-free and keto-friendly? Luckily, it's really simple.
Here's why you need this low-carb strawberry shortcake in your life (and in your summer plans):
- it's a gluten-free and keto strawberry shortcake recipe that's also dairy optional
- keto strawberry shortcakes are sweetened with a monk fruit sweetener and is okay for diabetics
- the recipe is for four servings and is easy to scale up if needed
- it's simple to modify using your favorite fruit of choice
- they're FUN and DELICIOUS
And if you'd like to make them extra patriotic, toss a few blueberries in for the full red, white and blue effect. 😉
I adapted my keto buttermilk biscuits recipe to create the shortcakes, adding a little sweetness and a touch of vanilla. They're made with almond flour and are extra tender and flaky (not exactly a "shortcake" but it works!). As always, butter does wonders for flavor here, but the biscuits are also really good made with coconut oil if you go the dairy-free route.
About the main keto strawberry shortcake ingredients:
- Almond flour. It gives the biscuits a tender crumb and is a very low-carb flour to bake with. I like to use superfine, blanched almond flour. By the way, coconut flour doesn't work as a substitute- they are entirely different and not interchangeable.
- Granulated monk fruit sweetener. I like Lakanto's Monk Fruit Baking Sweetener (affiliate) because it dissolves well and you can use it again to sweeten the strawberries. However, feel free to also use their Classic or Golden varieties.
- Egg. If using coconut oil, bring your egg to room temperature. Try to use pasture-raised eggs when possible, yes, even in baking! From taste to health benefits, pasture-raised is best.
- Coconut oil or butter. Make sure they are both melted and cooled slightly.
- Full-fat coconut milk. This gives the biscuits a really rich and tender texture, plus a touch of creaminess.
- Apple cider vinegar. A squeeze of lemon works, too! The acid reacts with the leavening agents to make these keto biscuits fluffy.
- Fresh strawberries. The filling is two ingredients- strawberries and monk fruit sweetener.
- Whipping cream, heavy cream or coconut cream. For the keto whipped cream topping! Tip: if using coconut cream, chill the can overnight to make sure all of the cream separates.
You will also need: baking powder, baking soda, vanilla, and a pinch of salt.
let's make keto strawberry shortcake
It's a really simple process and you can do some of this in advance, too. The longer the sliced strawberries sit with the sweetener, the more juices they will release. Feel free to let it sit overnight if you'd like, but 20 minutes or so is also plenty of time.
Note that this keto strawberry shortcake recipe is also small-batch. It results in four biscuits and enough strawberries and whipped cream for four (generous) servings. If you want to make more, you can double the recipe or make the biscuits smaller, just remember that will affect your bake time. I personally like the small-batch recipe because it doesn't leave us with a lot leftover.
- Prepare the strawberry filling. Remove the strawberry stems and slice strawberries. In a bowl, combine the fruit with the monk fruit sweetener and stir. Place the bowl in the fridge to chill.
- Make the biscuits. Combine all of the biscuit ingredients into a mixing bowl, starting with the dry ingredients first. Stir the batter- it will be pretty thick. Use an ice cream scoop or a large spoon to scoop out portions of batter onto a prepared baking sheet. Bake at 400°F for 8-10 minutes.
- How to make keto whipped cream. Pour the coconut cream or heavy cream into a mixing bowl. Add in Baking monk fruit sweetener (or use powdered sweetener to taste). With an electric mixer on low, beat the cream until it starts to thicken, then turn the mixer on high and mix until stiff peaks form, about 5-10 minutes. (Note: coconut cream will not get as thick as regular whipping cream.)
- Assemble the low-carb strawberry shortcakes. Once it's time to serve, cut the biscuits in half horizontally and spoon the strawberry mixture onto the bottom half. Add a dollop of keto whipped cream, then the top half of the biscuit and top with more whipped cream/strawberries. Honestly, there's really no "method" here, assemble these keto strawberry shortcakes however you like!
pro-tips and troubleshooting
- For the strawberries and the keto whipped cream, a powdered sweetener is needed to avoid a gritty texture. Lakanto's baking sweetener is incredibly fine and powdery, which means you'll only need one sweetener for all three steps of the process! Their powdered sweetener is another great option but is a tad sweeter since it's a confectioner's sugar replacement. I suggest using it in the whipped cream and strawberries only and using a granulated sweetener for the biscuits.
- Assemble the strawberry shortcakes right before serving, otherwise the biscuits will get soggy.
- How to store biscuit strawberry shortcake: Store each ingredient separately. The strawberries will keep in the fridge, covered, for about two days. The whipped cream will keep longer, at least a week. The biscuits can be stored at room temperature for up to five days.
- Tips for the keto whipped cream recipe using coconut cream: I've found that successfully making a dairy-free whipped cream mostly relies in the type of coconut cream used. Some brands are less creamy than others, more oily, contain more coconut water, etc. My favorite brands to use are Native Forest and Thai Kitchen. Choose an unsweetened, full-fat coconut milk or coconut cream. Refrigerate the can overnight to ensure all of the cream rises to the top.
The store-bought varieties just don't compare to homemade strawberry shortcake! This recipe is nostalgic, simple to make, and a family favorite. I hope you love it too. Best of all, it's a KETO strawberry shortcake recipe, because you can't do summer without one.
Happy Fourth, friends!
more keto strawberry desserts you will love
- Keto strawberry shortcake ice cream cake. Imagine everything you love about strawberry shortcake, but in ICE CREAM CAKE FORM. Oh, and it's dairy-free, too!
- Stay cool this summer with strawberry lemonade popsicles! This post has 3 must-try keto popsicle recipes.
- Sure, this strawberry basil margarita isn't quite "dessert," but it could be. 😉 Refreshing and sweet, with hints of basil throughout, this is one skinny margarita recipe to try.
- Keto peach cobbler with strawberries and rhubarb makes a super simple sweet treat that boasts in-season fruits and flavors.
almond flour biscuits
- 1-¼ cups superfine, blanched almond flour
- 4 tablespoons granulated monk fruit sweetener (preferably Lakanto Baking, Classic, or Golden variety)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of salt
- 1 large egg, at room temperature
- 2 tablespoons coconut oil or butter, melted and slightly cooled
- 2 tablespoons full-fat coconut milk
- 1 teaspoon vanilla
- ½ teaspoon apple cider vinegar
- 1 pound strawberries, sliced
- 1 tablespoon monk fruit sweetener (preferably Lakanto Baking or Powdered sweetener)
keto whipped cream
- ½ cup whipping cream or ¾ cup coconut cream (dairy free)
- 1 tablespoon powdered monk fruit sweetener (or to taste)
- ½ teaspoon vanilla extract
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, combine the sliced strawberries with the powdered monk fruit sweetener and stir gently. Place the bowl in the fridge to chill.
- Make the biscuits while the strawberries macerate. In a large mixing bowl, combine the almond flour, granulated monk fruit sweetener, baking powder, baking soda, and salt. Whisk to remove any almond flour lumps.
- Add in the egg, coconut oil, coconut milk, vanilla, and apple cider vinegar. Whisk to combine. The batter will become pretty thick.
- Use an ice cream scoop or a large spoon to scoop out portions of batter onto the baking sheet. Bake at 400°F for 8-10 minutes or until the biscuits turn lightly golden. When they are done baking, remove the tray from the oven and let the biscuits cool.
- To make the keto whipped cream, pour the coconut cream or heavy cream into a chilled mixing bowl. Stir in the monk fruit sweetener (I use Lakanto Baking sweetener or powdered sweetener). With an electric mixer on low, beat the cream until it starts to thicken, then turn the mixer on high and mix until stiff peaks form, about 5-10 minutes. Taste and add more sweetener if needed.
- To assemble, cut the biscuits in half horizontally and spoon the strawberry mixture onto the bottom half. Add a dollop of whipped cream, then the top half of the biscuit and finish with more whipped cream/strawberries.
About the sweetener: For the strawberries and the whipped cream, a powdered monk fruit sweetener is needed to avoid a gritty texture. Lakanto's Baking sweetener also works well because it also works well because it is incredibly fine and powdery. Plus, it can be used 1:1 whenever a recipe calls for granulated monk fruit sweetener or erythritol.
Assemble the strawberry shortcakes right before serving, otherwise the biscuits will get soggy.
How to store biscuit strawberry shortcake: Store each ingredient separately. The strawberries will keep in the fridge, covered, for about two days. The whipped cream will keep longer, at least a week. The biscuits can be stored at room temperature for up to five days.
The coconut whipped cream works best with a full-fat, canned coconut milk. My favorite brands to use are Native Forest and Thai Kitchen. Refrigerate the can overnight to ensure all of the cream rises to the top.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 31gSaturated Fat: 6gCholesterol: 45mgSodium: 30mgCarbohydrates: 15gNet Carbohydrates: 9gFiber: 6gSugar: 6gProtein: 9g