This past week was National Strawberries and Cream Day, observed annually on May 21st. So, my son and I decided to try out a recipe for some strawberry shortcake with coconut cream topping. I do not do berries or fruits too often. However, these were a really great treat (plus this went perfectly with the Low Carb Taco Skillet I made for Taco Tuesday)
Our son absolutely loved this dessert! My husband, who is not fully keto, even really enjoyed this home baked dessert. Although my son told his father that he probably would not like them and should not try them . Seems he uses that line a lot on his dad to save more for himself for the next day. HAHAHA!
The process was very simple and it was a great quick dessert. You can even make the shortcakes and slice up your strawberries ahead of time. Although I would not do the whipped topping until you are ready to serve them so that it stays stiff.
Can Strawberry Shortcake be Keto?
Yes! The best part of this recipe is that, while a traditional strawberry shortcake is heavy on the sugar, this version is not. I only ever use Swerve Sweeteners (as you probably know) and so because of the way Swerve is processed in the body the Swerve Sweetener sugar alcohols can be fully deducted from any recipe.If you are looking for a delicious dessert on keto - this strawberry shortcake is low carb and will not disappoint! Click To Tweet
You can see my interview with Andress Blackwell, President and CEO of Swerve on YouTube by clicking here where we talk more about how that works. But lets just say Swerve is the BEST option for anyone following a ketogenic or low-carb way of life.
In addition to the holiday that kicked off this dessert, on June 14th every year is National Strawberry Shortcake Day. Well, I already know what we will be making that day in our keto kitchen!Print
This twist on traditional Strawberry Shortcake is perfect for the Ketogenic and Low-Carb lifestyle.
- 1 cup almond flour
- 1/4 tsp fine sea salt
- 1 Tbsp baking powder
- 4 egg whites
- 2 Tbsp butter, softened
- 4 Tbsp Swerve Granular
- 1 cup coconut cream
- 3 Tbsp Swerve Confectioners
- 1 tsp cinnamon
- 1 cup sliced strawberries
- Preheat oven to 400 degrees F
- Grease 8 cups of a muffin pan with cooking spray.
- Whip egg whites in bowl until fluffy.
- In a separate bowl, mix baking powder and almond flour. Mix in butter and salt. Gently fold in the dry mixture into the whites. Add in the Swerve Granular.
- Dollop the dough into prepared muffin tin and bake for 11-15 minutes. Let cool for 15 minutes.Whip cream cream, Swerve Confectioners and cinnamon until peaks form.
- Clean and slice strawberries
- Dollop a few tablespoons of cream and strawberries on top of each shortcake.
Makes 8 Servings | Nutrition Per Serving:
121 Calories | 9.9g Fat | 15.5g Total Carbs | 2.1g Fiber | 1.6g Sugar | 10.5 Swerve | 2.9g Net Carbs | 5g Protein
My name is Sue and I am an Integrative Nutrition Health Coach, Ketogenic Living Specialist and Amare Global Wellness Partner. Coaching others is my passion. I want to be the change and help others take back control of their health and happiness!