Imagine a dessert that feels like a pure, unadulterated celebration, a treat so delightful you’d never guess it’s quietly keeping things low-carb. That’s the magic of this keto strawberry shortcake.
It’s a beautiful layering of tender, slightly sweet biscuits, juicy red strawberries, and clouds of rich, vanilla-kissed whipped cream. Honestly, it’s the kind of dessert that makes you feel like you’re getting away with something wonderfully indulgent.
Why This Dessert Feels Like a Hug
There’s something deeply comforting about this particular dessert. It’s not just food; it’s an experience, a nostalgic trip to a simpler time.
The combination of warm biscuit, cool cream, and fresh berry is a textural symphony that just feels right. It proves, without a doubt, that a keto lifestyle doesn’t mean sacrificing the joys of a truly decadent treat.
Ingredients Needed for the Recipe
Gathering these simple, wholesome ingredients is the first step to creating your masterpiece. Using the best quality you can find, truly, makes all the difference here.
- For the Biscuits: A large egg, sour cream, vanilla extract, stevia glycerite, a pinch of salt, superfine almond flour, and fresh baking powder.
- For the Filling & Topping: Red, ripe strawberries, cold heavy whipping cream, more vanilla extract, and a touch more stevia glycerite.
How to make Keto Strawberry Shortcake?
Preheat and Prepare
Start by getting your oven ready, heating it to a cozy 350°F. Line a baking sheet with parchment paper; this little step prevents any sticking and makes cleanup an absolute breeze.
Mix the Biscuit Batter
In a medium bowl, whisk together the egg, sour cream, vanilla, stevia, and salt until it’s smooth and well-combined. Then, using a spatula, gently mix in the almond flour and baking powder.
The batter should be wonderfully thick, holding its shape easily. If it seems a bit thin, just add another half-ounce of almond flour to bring it to the perfect consistency.
Shape and Bake the Biscuits
Using a 4-tablespoon scoop, place four generous mounds of batter onto your prepared baking sheet, giving them plenty of room to breathe. Just lightly press the tops to flatten them a tiny bit.
Bake them for 15 to 18 minutes, until they’re a beautiful golden color. Then, pop them into the fridge on some paper towels to chill quickly while you work on the filling.
Prepare the Strawberries and Cream
Take two of your strawberries and slice them in half—these will be your pretty garnishes. Then, carefully slice the remaining berries into thin, elegant slices, about an eighth of an inch thick.
For the whipped cream, place the cold cream, vanilla, and stevia into a mini food processor. Process it on high for just 30 to 60 seconds, watching as it transforms into lush, perfect peaks.
Assemble Your Masterpieces
This is the fun part. Carefully slice each cooled biscuit horizontally to create two layers. On the bottom half, arrange a fan of strawberry slices.
Spoon a glorious quarter-cup of whipped cream over the berries, then crown it with the top biscuit half. Finish with a final dollop of cream and one of the reserved strawberry halves.
Serve and Savor Immediately
Your shortcakes are best enjoyed right away, while the biscuits are still tender and the cream is dreamily light. If you must wait, they can sit at room temperature for about an hour, but they’re truly meant to be devoured fresh.
Can I Use a Different Sweetener?
Absolutely, you have options. While stevia glycerite is a favorite for its natural taste, a granulated sweetener like erythritol or monk fruit blend will work perfectly well.
Just be sure to check the conversion charts, as the amount you’ll need can vary quite a bit depending on the brand and type you choose.
Tips
The key to tall, proud biscuits is a thick batter. If your batter seems runny, don’t hesitate to add that extra bit of almond flour—it makes all the difference in the world.
When whipping cream in a food processor, keep a close eye on it. It goes from soft peaks to over-whipped in a flash, so stop as soon as it’s thick and holdable.
For the best experience, assemble these shortcakes no more than an hour before serving. This ensures the biscuit stays perfectly textured and doesn’t get soggy from the juicy berries and cream.
Do I Really Need to Macerate the Strawberries?
It’s a common step, but honestly, it’s not necessary here. When you use beautifully ripe, red strawberries, slicing them is enough to release their natural, sweet juices.
Letting them sit at room temperature for a few minutes while you prepare the other components softens them perfectly and brings out their incredible flavor, all without any added sugar.
How Can I Make a Chocolate Version?
For a decadent twist, try using chocolate whipped cream. It’s an incredibly simple switch that completely transforms the dessert into something new and exciting.
Just add a tablespoon of unsweetened cocoa powder to the cream before whipping, and you’ve got a rich, chocolatey delight that pairs amazingly with the strawberries.
Keto Strawberry Shortcake Recipe
Description
This keto strawberry shortcake features a tender biscuit base topped with delicious layers of sweet strawberries and rich, creamy whipped cream. Ready in about 45 minutes, it's one of those decadent treats that will ensure you never feel deprived on your low-carb diet.
ingredients
For the biscuits
Filling and topping
Instructions
Make the biscuits
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Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the egg, sour cream, vanilla, stevia, and salt. Using a rubber spatula, mix in the almond flour and baking powder. The batter should be thick—if it's thinner, add ½ ounce (2 tablespoons) of almond flour.
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Using a 4-tablespoon scoop, place 4 mounds of batter on the prepared baking sheet, spacing them 2 inches apart. Very lightly flatten the tops.
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Bake until golden, 15–18 minutes. Turn off the oven, remove biscuits, and chill them quickly in the fridge on paper towels while you prepare the filling.
Make the filling and topping
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Cut two strawberries in half for garnish. Slice the remaining strawberries into ⅛-inch slices.
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Place cold heavy cream, vanilla, and stevia in a mini food processor. Process on high for 30–60 seconds until whipped. Do not over-process.
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Carefully slice each biscuit horizontally. Arrange 4–5 strawberry slices on the bottom half. Spoon about ¼ cup whipped cream on top. Top with the second biscuit half. Garnish with a dollop of whipped cream and a strawberry half.
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Serve immediately or keep at room temperature for up to 1 hour before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 14g70%
- Cholesterol 105mg35%
- Sodium 320mg14%
- Potassium 180mg6%
- Total Carbohydrate 8g3%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 8g16%
- Calcium 80 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flat biscuits? Your batter may be too thin. It should be very thick and hold its shape on the pan.
- No mini food processor? Whip cream in a cold bowl with a handheld mixer. Add vanilla and stevia once cream starts to thicken.
- Make ahead? Assemble no more than 1 hour before serving—leftovers become soggy.
