Sugar Free Strawberry Shortcake Dessert

Indulge in the guilt-free decadence of this Sugar Free Strawberry Shortcake Dessert, a deliciously wholesome twist on a classic favorite. Made with almond flour and naturally sweetened with a granular sugar substitute, these golden shortcakes are light, tender, and low-carb, making them perfect for keto or sugar-conscious diets. Layered with juicy macerated strawberries and a cloud of luscious homemade whipped cream—both sweetened without refined sugars—this dessert is a refreshing treat for summer gatherings or special occasions. Ready in just 40 minutes, this recipe is as easy as it is satisfying. Serve this healthy strawberry shortcake creation to wow your guests while staying true to your wellness goals!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Almond flour
• 1 teaspoon Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Granular sugar substitute (e.g., erythritol or stevia blend)
• 0.5 cups Unsalted butter, cold and cubed
• 2 Eggs
• 1 teaspoons Vanilla extract
• 0.5 cups Unsweetened almond milk
• 16 ounces Fresh strawberries, sliced
• 2 tablespoons Powdered sugar substitute
• 1 cups Heavy whipping cream
• 0.5 teaspoons Vanilla extract (for whipped cream)
• 2 tablespoons Granular sugar substitute (for whipped cream)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together almond flour, baking powder, salt, and the granular sugar substitute.

Step 3

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, beat the eggs, then mix in the vanilla extract and almond milk.

Step 5

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Step 6

Scoop the dough onto the prepared baking sheet to form 6 equal mounds. Flatten the tops slightly with a spatula or spoon.

Step 7

Bake in preheated oven for 18–20 minutes or until the tops are lightly golden. Remove from the oven and let cool completely on a wire rack.

Step 8

While the shortcakes cool, slice the strawberries and place them in a bowl. Sprinkle with the powdered sugar substitute and toss gently to combine. Set aside to macerate for 10–15 minutes.

Step 9

To make the whipped cream, use a hand or stand mixer to beat the heavy whipping cream, vanilla extract, and granular sugar substitute until soft peaks form. Be careful not to overmix.

Step 10

To assemble the dessert, slice each shortcake in half horizontally. Place the bottom half on a plate, spoon some of the macerated strawberries on top, and add a generous dollop of whipped cream.

Step 11

Place the top half of the shortcake over the whipped cream, then add more strawberries and another dollop of whipped cream if desired.

Step 12

Repeat with the remaining shortcakes. Serve immediately and enjoy!

Nutrition Facts

Serving size	(706.3g)

Amount per serving	% Daily Value*
Calories	1037.3

Total Fat 98.9g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 258.3mg	0%
Sodium 1134.0mg	0%
Total Carbohydrate 38.5g	0%
Dietary Fiber 9.2g	0%
Total Sugars 23.1g
Protein 4.9g	0%

Vitamin D 102.3IU	0%
Calcium 309.2mg	0%
Iron 2.3mg	0%
Potassium 770.9mg	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: 83.7%

Protein: 1.8%

Carbs: 14.5%