#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
55 min
cook time
12 min
ready time
1 h 7 min
Keto Strawberry Shortcakes
These Keto strawberry shortcakes feature a delicious biscuit base topped with a delightful layer of strawberries and fluffy whipped cream. They make the perfect dessert for when you have guests coming over. They are simple to make and taste delicious without all the extra crabs.
How do you store leftover Keto strawberry shortcakes?
These Keto strawberry shortcakes are so good I bet you will have any left to store. Once assembled, it is best to enjoy all of them while still fresh. This is because the shortcakes will be soggy. Also, we recommend making these Keto strawberry shortcakes no more than an hour before serving them to avoid being soggy and warm. However, the shortcake biscuits can be stored in an air-tight container in the fridge for up to a week. Wrap the biscuits in plastic wrap individually to prevent them from drying out.
** Do you need to sweeten the strawberries?**
All classic shortcake recipes involve macerating the strawberries with a sweetener. This step elevates the shortcake's final flavor; however, it is unnecessary. Simply slicing the strawberries and allowing them to rest covered at room temperature results in them releasing their natural juices and softening up. This process naturally brings out the sweetness of the strawberries, especially if the strawberries are ripe. These Keto strawberry shortcakes will turn out great even when this step is skipped.
Can you use frozen strawberries for these Keto strawberry shortcakes?
Unfortunately, not. It is best to use fresh strawberries in this recipe. Frozen strawberries are softer in texture compared to fresh strawberries when thawed. Also, when macerated in sugar, frozen strawberries may release a lot of moisture, making the shortcake biscuits soggy. Therefore, fresh strawberries work best for this Keto strawberry shortcake recipe.
Net Carbs
5.4 g
Fiber
3.1 g
Total Carbs
20.7 g
Protein
7.3 g
Fats
20.6 g
248 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1 cup
Coarse Kosher Salt by Morton
¼ tsp
Butter
2 tablespoon
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Raw Egg, White
4 large
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Strawberries
2 cup, sliced
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Water
1 teaspoon
Vanilla Extract
1 teaspoon
Heavy Cream
½ cup
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Recipe Steps
steps 7
1 h 7 min
Step 1
Preheat the oven to 400 F/180C. Line a 12-count cupcake tray with cupcake liners. In a medium-sized bowl, combine almond flour, Kosher salt, and Swerve sweetener. Cut the cold butter into dice-sized cubes. Then add it to the mixture. Use a pastry cutter to incorporate the cold butter into the dry mixture.Step 2
In a liquid measuring cup, add the egg whites. Whip using a hand-held mixer until frothy. Then add 1 tablespoon of the Swerve sweetener while whipping until stiff peaks form.Step 3
Gently fold half of the egg whites into the dry mixture. Then, add the rest of the egg whites and continue folding in until well combined. Use a light hand while folding the egg whites to avoid deflating the mixture.Step 4
Portion the shortcake batter into the cupcake tray using an ice cream scoop. This ensures that each cupcake has an equal amount of batter hence equal net carbs. Fill the cupcake liners to the top since these Keto strawberry shortcakes will not rise as much. Bake at 180C for 12 minutes or until the shortcakes are golden brown.Step 5
In the meantime, slice the strawberries into quarters. Transfer the sliced strawberries to a bowl. Then, add in ¼ cup Swerve sweetener, a pinch of salt, vanilla, and 1 teaspoon of water. Mix to ensure all strawberries are coated in the sweetener. Transfer to the fridge until all strawberries have released all their juices.Step 6
In a measuring cup, add the heavy cream and whip using a hand-held mixer until frothy. Then, add 2 tablespoons of Swerve sweetener. Whip on medium speed until stiff peaks form.Step 7
To assemble shortcakes, remove biscuits from their liners and cut them in half. Spoon strawberries on top of biscuit with some juice as well as a good spoonful of whipped cream! Serve immediately.
Comments
Mrs Mega Macro Minded 2 years ago
After bring back a large basket of beautiful fresh strawberries from the farmers market I was inspired to make this recipe. I added a little extra buttter, used silicone cupcake liners and baked in my Ninja Foodi. This will be a repeat recipe. Fun and delicious.
HotAir 4 years ago
I made this tonight and the batter was totally dry and crumbly. I knew if I put it in the muffin tray in that state it would just be dust so I added at least half a cup of cream to make it stick together. It baked okay but the individual shortcakes crumble at the touch. I followed the instructions as written and cook /bake routinely. I will try again. Perhaps add more butter next time.
Melaniemichael 4 years ago
My favorite dessert for sure!!!
Anonymous 5 years ago
Omg by far the best keto dessert I have found and made!! Will definitely be making it again!!
Emily 5 years ago
These were tasty. I left out the water. I found the biscuits to stick to my cupcake papers so I lost a lot of yummy to the paper. Did you spray yours? Also, do you have stats for the biscuit only you can share?