This keto strawberry shortcake allows you to enjoy a classic dessert without the high carbs. It’s an easy coconut flour strawberry shortcake that is low in carbs, sugar-free, gluten-free, and nut-free!
If there is one treat that always elicits excitement in our home, it’s a low-carb strawberry shortcake recipe.
I can’t exactly blame them because anytime you combine strawberries, low-carb cake, and whipped cream, you have the makings of a great keto dessert.
In an effort to keep things super simple for you, I baked the batter in a cupcake tin and then sliced it in half rather than make a shortcake biscuit.
Although I could have made these shortcakes using a more traditional keto biscuit recipe. I opted to use a keto coconut flour pound cake batter instead.
Mainly because keto biscuits can be a little tricky and would require more steps.
Why complicate things when we can have an easy keto strawberry shortcake recipe that can be enjoyed anytime?
Keto Strawberry Shortcake
I love making keto strawberry shortcake cupcakes because the presentation is elegant enough to share with your guests during a dinner party and yet casual enough to serve at a BBQ.
I’m confident that my recipe is sure to become a favorite in your household, too. Although this is a strawberry shortcake recipe, you really could swap it for any low-carb berries.
I’ve been known to use a medley of berries in this recipe, and it’s always been well-received.
I’ve made my keto shortcakes by either slicing keto cupcakes in half or baking the pound cake in a jelly roll pan and then using a cookie cutter to cut the cake into circles. Either way, it works perfectly.
Strawberries are one of the first fruits to arrive in spring. They are also the most cultivated berry in the United States, with the majority being grown in Florida and California.
With advances in transportation and refrigeration, strawberries can be had any time of the year in the United States.
Although nothing beats eating strawberries during strawberry season, with ever-bearing varieties, we can now enjoy a keto strawberry dessert any time of the year.
So feel free to have a low-carb strawberry shortcake that has only 3 net carbs and makes the perfect dessert!
Ingredients Needed To Make An Easy Low Carb Strawberry Shortcake
The following are the ingredients you’ll need for a homemade strawberry shortcake that is perfect for anyone on a low-carb diet.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients you’ll need:
Shortcakes
- Coconut Flour
- Granulated sugar substitute
- Baking powder
- Sea salt
- Eggs, room temperature
- Cream cheese (room temperature)
- Softened, unsalted butter
- Vanilla extract
Fresh Sugar-Free Strawberry Topping
- Fresh strawberries, sliced, or thawed sliced strawberries
- Granulated sugar substitute
- Vanilla extract
Stabilized Whipped Cream
- Heavy cream
- Full-fat cream cheese (room temperature)
- Granulated sugar substitute
- Vanilla extract
How To Make A Keto Shortcake
Strawberries: In order to get the strawberries ready, they will need to be washed, hulled, and sliced. Then, you just have to macerate your strawberries to draw out their flavor.
I do this by tossing my sliced strawberries with some sugar substitute; my favorite sweetener is monk fruit.
I like adding a teaspoon of vanilla extract that compliments the strawberry flavor.
I then allow them to sit at room temperature for 15–30 minutes or in my refrigerator for up to 2 hours. Doing this allows the strawberries to create their own sauce.
Shortcake: For this recipe, I opted to bake the cake batter in a cupcake in a muffin tin pan. I then sliced the cupcakes in half.
Because I wanted a nut-free option, I chose my recipe for Keto Cream Cheese Pound Cake (Coconut Flour)
If you prefer an almond flour strawberry shortcake recipe, you can opt to use our Keto Cream Cheese Pound Cake made with almond flour as the cake batter.
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Keto Whipped Cream: Although you could use whipped cream that comes in a can, I feel that nothing beats making homemade whipped cream.
Plus, it’s easy enough to make your own whipped cream by simply beating heavy whipping cream with some sugar substitute.
I stabilize my whipped cream topping by adding a couple of ounces of cream cheese. This ensures that your whipped cream maintains its volume and stability. In my book, it is so worth the extra step.
Assembling The Strawberry Shortcakes
Assembling your keto shortcakes is super easy. You’ll start by slicing each cupcake in half; each serving of shortcake includes both halves.
I then place the bottom half of the cupcake on a plate and then spoon a couple of tablespoons of the strawberries that have had time to macerate.
Next, I add a couple of tablespoons of the prepared whipped topping. Then, I add another tablespoon of strawberry topping before adding the top half of the cupcake.
For best results, assemble each strawberry shortcake right before serving.
Personally, I like to set my bowls of the prepared sliced strawberries and whipped cream along with the sliced cupcakes and let everyone make their own dessert.
Best Sugar-Free Sweetener Options
To make a sugar-free strawberry shortcake, you’ll need to replace regular sugar with a sweetener that doesn’t raise your blood sugar.
My number one choice is Lakanto a monk fruit sweetener, because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has 0% impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use half the amount called for in this recipe since it’s much sweeter.
History Of Strawberry Shortcakes
We can trace the shortcake’s history as far back as 1588, when it was featured in an English cookbook.
Strawberry shortcake has become an American classic summer dessert, even if it’s rooted in England.
When we think of shortcakes, we automatically think of their strawberry and whipped cream topping, but any berry would work, especially when it comes to a keto shortbread recipe.
Contrary to popular belief, the term shortcake doesn’t imply its small stature; rather, “short” refers to the large amounts of fat in the cakes. Typically, a biscuit was used.
Keto Pound Cakes
Since any cake that is dense enough to hold up to the toppings would work, I am including some of our other pound cake recipes. This will give you a few variations of keto shortcakes to enjoy.
Tag Us
I sure hope you will give this keto strawberry shortcake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. Doing so is what encourages this girl to keep sharing and perfecting her recipes.
Consider also visiting our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & Recipe Keto App
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer that these keto cookbooks will help make keto a delicious breeze for you.
Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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Keto Strawberry Shortcake (Coconut Flour) (Gluten-Free)
This keto strawberry shortcake allows you to enjoy a classic dessert minus the carbs. It's an easy coconut flour strawberry shortcake that is low in carbs, sugar-free, gluten-free, and nut-free!
Ingredients
Shortcakes
- 1 1/2 cups coconut flour
- 1 1/2 cups of granulated sugar substitute
- 2 teaspoons baking powder
- 1/4 teaspoon of salt
- 8 eggs, room temperature
- 8 ounces cream cheese (room temperature)
- 1/2 cup softened unsalted butter
- 2 teaspoons of vanilla extract
Fresh Sugar-Free Strawberry Topping
- 1 1/2 pounds of fresh strawberries sliced
- 1/4 cup of granulated sugar substitute
- 1 teaspoon of vanilla extract
Whipped Cream
- 2 1/2 cups of heavy cream
- 2 ounces of full-fat cream cheese (room temperature)
- 1/4 cup of granulated sugar substitute
Instructions
Cupcakes (shortcake)
- Allow your eggs, cream cheese, and butter to come to room temperature.
- Preheat your oven to 350 degrees.
- Grease a 12-cavity muffin pan generously with butter or line it with muffin liners.
- In a medium-sized bowl, combine your coconut flour, baking powder, and sea salt. Set it aside.
- In a large bowl, using a handheld electric mixer or a standup mixer beat together the room-temperature butter, cream cheese, sugar substitute, and vanilla extract until light and fluffy.
- To this butter and cream cheese mixture, add the eight eggs one at a time. Make sure to scrape the bowl several times. Note that due to a large number of eggs the mixture will not fully combine, this is normal once you add the dry ingredients to this wet mixture, and the ingredients will come together perfectly.
- To the wet ingredients, slowly add all the dry ingredients to a low mixing setting. Make sure to scrape the bowl a couple of times.
- Note that the batter will be very thick and fluffy. This is the normal texture when using coconut flour exclusively in a recipe.
- Overfill the muffin pan just slightly. The thick batter will not cause the muffins to spread. Slightly overfilling your muffin tins will create a nice muffin top.
- Bake the muffins for 30-35 minutes until lightly golden brown on the top.
- Check for doneness by inserting a toothpick, and if it comes out clean with just a tiny amount of cake crumbs, your cake will be completely baked.
- Allow your cupcakes to cool in the pan for about 10 minutes before unmolding. Once your cupcakes are unmolded, allow them to cool on a baking rake for 20 minutes before slicing them in half.
Strawberry Topping
- Wash, hull, and slice thinly your fresh strawberries.
- In a large bowl, mix your sliced strawberries with the vanilla extract and sugar substitute.
- Allow the strawberries to sit at room temperature to macerate for 15 minutes. This will cause the berries to produce their sauce.
Whipped Cream Topping
- In a large mixing bowl, using an electric mixer at the highest setting, mix the 2 ounces of cream cheese, vanilla extract, and the sugar substitute and 1/2 cup of the heavy cream. Blend until everything is well combined.
- Once this is fully combined, add the remainder of the heavy cream.
- Beat on high with an electric mixer until a soft peak forms and holds its shape.
Note: adding a little cream cheese stabilizes the whipped cream and prevents it from collapsing.
Assembling The Strawberry Shortcakes
- Slice each cupcake in half. Each serving of shortcake includes both halves.
- Place the bottom half of the cupcake on a plate and spoon one tablespoon of the strawberries that have had time to macerate.
- Add a couple of tablespoons of whipped topping.
- Next, add another tablespoon of strawberry topping before adding the top half of the cupcake.
- For best results, assemble each strawberry shortcake right before serving.
Notes
Store the cupcakes, strawberry topping, and whipped cream in the refrigerator separately.
Assemble each shortcake right before serving to prevent the cupcakes from becoming soggy after the toppings are added.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 21.2gSaturated Fat: 12.2gCholesterol: 175mgSodium: 175mgCarbohydrates: 4.2gNet Carbohydrates: 3gFiber: 1.2gSugar: 0.9gProtein: 7.8g
