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My son and I decided to try out a recipe for some strawberry shortcake with a delicious 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). 

If you are looking for a delicious dessert on keto this strawberry shortcake is low carb and will not disappoint! https://www.slendersuzie.com/recipes/keto-strawberry-shortcake/ Click To Tweet

The process was very simple and it was a great quick dessert using almond flour and both granular erythritol and powdered erythritol.  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.

The best part of this recipe is that, while a traditional strawberry shortcake is heavy on the sugar, this version is not. 


AuthorSlenderSuzieCategoryDifficultyBeginner

This twist on traditional Strawberry Shortcake is perfect for the Ketogenic and Low-Carb lifestyle.

Yields8 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients:

Shortcake
 1 cup almond flour
 ¼ tsp fine sea salt
 1 tbsp baking powder
 4 egg whites
 2 tbsp butter, softened
 4 tbsp granular erythritol
Topping
 1 cup coconut cream
 3 tbsp powdered erythritol
 1 tsp cinnamon
 1 cup sliced strawberries

Directions:

1

Preheat oven to 400 degrees F

2

Grease 8 cups of a muffin pan with cooking spray.

3

Whip egg whites in bowl until fluffy.

4

In a separate bowl, mix baking powder and almond flour.

5

Mix in butter and salt.

6

Gently fold in the dry mixture into the whites.

7

Add in granular erythritol.

8

Dollop the dough into prepared muffin tin and bake for 11-15 minutes.

9

Let cool for 15 minutes.

10

Whip coconut cream, powdered erythritol and cinnamon until peaks form.

11

Clean and slice strawberries

12

Dollop a few tablespoons of cream and strawberries on top of each shortcake.

Nutrition Facts

Serving Size 1

Servings 8


Amount Per Serving
Calories 121
% Daily Value *
Total Fat 9.9g16%
Net Carbohydrate 2.9g1%
Protein 5g10%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Our son absolutely loved this dessert! Even my husband, who is not keto, 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!

 

Ingredients

Shortcake
 1 cup almond flour
 ¼ tsp fine sea salt
 1 tbsp baking powder
 4 egg whites
 2 tbsp butter, softened
 4 tbsp granular erythritol
Topping
 1 cup coconut cream
 3 tbsp powdered erythritol
 1 tsp cinnamon
 1 cup sliced strawberries

Directions

1

Preheat oven to 400 degrees F

2

Grease 8 cups of a muffin pan with cooking spray.

3

Whip egg whites in bowl until fluffy.

4

In a separate bowl, mix baking powder and almond flour.

5

Mix in butter and salt.

6

Gently fold in the dry mixture into the whites.

7

Add in granular erythritol.

8

Dollop the dough into prepared muffin tin and bake for 11-15 minutes.

9

Let cool for 15 minutes.

10

Whip coconut cream, powdered erythritol and cinnamon until peaks form.

11

Clean and slice strawberries

12

Dollop a few tablespoons of cream and strawberries on top of each shortcake.

Keto Strawberry Shortcake