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 classic dessert that was my favorite summertime treat growing up. I have some very fond memories piling sweet, juicy 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!).
Traditional strawberry shortcake is an all-American, summery, effortless kind of treat that works well for both backyard barbecues and special occasions alike.
why this recipe works
Fortunately, it's super easy to make a low carb friendly strawberry shortcake! So let's all enjoy strawberry season with this easy, low carb dessert that is gluten free, keto diet friendly and incredibly 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 sugar-free strawberry shortcake recipe that's also dairy optional
- keto strawberry shortcakes are sweetened with a zero glycemic monk fruit sweetener (okay for diabetics too!)
- 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
I adapted my keto buttermilk biscuits recipe to create the sugar-free strawberry shortcake, adding a little sweetness and a touch of vanilla.
They're made with almond flour and are extra tender and flaky- my version of keto shortcakes that comes together with just a few minutes of prep. 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.
Here's a look at the simple ingredients you'll need for this keto strawberry shortcake recipe:
- 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 or Golden Sweetener (affiliate links). Baking sweetener is extra nice here because it dissolves well and you can use it again to sweeten the strawberries.
- 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.
- Melted coconut oil or melted butter. Make sure they are both cooled slightly.
- Full-fat coconut milk. This gives the biscuits a really rich and tender texture, plus a touch of creaminess. You can also substitute full-fat sour cream if dairy is your friend.
- Apple cider vinegar. Lemon juice 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.
- Heavy whipping 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 your standard baking go-tos: baking powder, baking soda, vanilla extract, 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 for our family of four because it's just the right amount.
Here's a brief look at the steps but be sure to check out the printable recipe card at the bottom of the page.
- Prepare the strawberry filling. Remove the strawberry stems and slice strawberries. In a large bowl, combine the fruit with the monk fruit sweetener and stir. Place the bowl in the fridge to chill.
- Make the keto shortcake biscuits. In a separate bowl, combine the dry ingredients first. Add the wet ingredients and stir the cake batter (biscuit batter). It will be 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.
- Prep the whipped cream. Pour the coconut cream or heavy cream into a large mixing bowl. Add in powdered monk fruit sweetener. With an electric mixer on low, beat the cream until you see soft peaks, 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 for the best results
- 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 biscuit "shortcakes" will get soggy.
- The biscuits hold up pretty well but if you'd like them to bind together even more, add ½ teaspoon xanthan gum to the mixture.
You can follow this recipe and get great results with many other keto-friendly sweeteners, as long as they are a 1:1 substitute for sugar.
If you're simply looking for a gluten-free or paleo strawberry shortcake that doesn't necessarily need to be low glycemic, feel free to use standard granulated cane sugar or coconut sugar instead of granulated monk fruit.
frequently asked questions
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.
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.
When it comes to nutritional value, the store-bought varieties just don't compare to this low carb strawberry shortcake recipe!
It is nostalgic, simple to make, and a family favorite. I hope you love it too. Put this incredible low-carb dessert on your summer to-do list because honestly, you can't do summer properly without a good strawberry shortcake!
you might also love...
- Keto strawberry shortcake ice cream cake. Imagine everything you love about strawberry shortcake, but in ICE CREAM CAKE FORM. Perfect as a birthday cake or any other special occasion treat. Oh, and it's dairy-free, too!
- Stay cool this summer with strawberry lemonade popsicles! This post has 3 must-try keto popsicle recipes that are sweet, refreshing and won't spike your blood sugar!
- Gluten-free orange cake is the perfect snacking cake! With a bold, citrus flavor and a not-too-sweet yogurt and cardamom "frosting," this is a healthy sweet treat you can feel good about.
- If you're a fan of pavlova, you've got to try this sugar-free pavlova! Egg whites and a low-carb sweetener make a delicious meringue that's baked until it's very lightly golden brown. Top it with sweet strawberries, lemon curd or your favorite toppings of choice!
- Keto cheesecake is a favorite dessert here on the blog! Cream cheese, eggs and monk fruit sweetener make the creamy filling, and it's baked in a deliciously toasted almond flour crust.
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 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