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Keto Strawberry Shortcake

Yields8 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

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

Keto Strawberry Shortcake - Sue Hall Certified Ketogenic Living Coach (1)

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
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.