Keto Classic Strawberry Shortcake

Indulge in the perfect low-carb treat with this Keto Classic Strawberry Shortcake—a guilt-free spin on the timeless dessert. This recipe features a moist, tender cake made with a blend of almond and coconut flours, lightly sweetened with keto-friendly erythritol and infused with the subtle warmth of vanilla. Layers of fluffy homemade whipped cream and fresh, juicy strawberries take center stage, creating a delightful balance of richness and freshness. With just 20 minutes of prep time and 25 minutes in the oven, this keto strawberry shortcake is not only quick and easy but also gluten-free, sugar-free, and irresistibly delicious. Perfect for celebrations or as a refreshing sweet treat, this dessert proves you can enjoy classic flavors while staying aligned with your low-carb lifestyle.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 tablespoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 0.5 cup Erythritol sweetener
• 1 teaspoon Vanilla extract
• 4 Eggs, large
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered erythritol
• 1 cup Fresh strawberries, hulled and sliced

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or line it with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk them together to remove any lumps.

Step 3

In another bowl, whisk together the melted butter, erythritol sweetener, vanilla extract, and eggs until well combined.

Step 4

Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.

Step 5

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 6

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

Step 7

While the cake is cooling, prepare the whipped cream. In a large cold bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.

Step 8

Add the powdered erythritol to the whipped cream and continue to beat until stiff peaks form. Be careful not to overwhip.

Step 9

Once the cake is completely cool, remove it from the pan and cut it in half horizontally to create two layers.

Step 10

Place the bottom layer on a serving plate. Spread a layer of whipped cream over it, then scatter half of the sliced strawberries on top.

Step 11

Place the second cake layer on top, spread the remaining whipped cream, and top with the remaining strawberries.

Step 12

Slice and serve the keto strawberry shortcake immediately, or refrigerate for up to an hour if needed to set more firmly.

Nutrition Facts

Serving size	(1093.4g)

Amount per serving	% Daily Value*
Calories	3235.9

Total Fat 296.9g	0%
Saturated Fat 125.8g	0%
Polyunsaturated Fat g
Cholesterol 1242.3mg	0%
Sodium 2338.3mg	0%
Total Carbohydrate 225.1g	0%
Dietary Fiber 35.7g	0%
Total Sugars 17.3g
Protein 73.0g	0%

Vitamin D 160IU	0%
Calcium 579.3mg	0%
Iron 13.1mg	0%
Potassium 730.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.1%

Protein: 7.6%

Carbs: 23.3%