Keto Strawberry Shortcake
User Reviews
5
Keto Strawberry Shortcake
Description
Keto Strawberry Shortcake is made with almond flour biscuits that rely on baking powder for lift and a mixture of egg, sour cream, and sweetener for moisture and flavor. The batter should be thick to ensure the biscuits hold shape and achieve a suitable rise, resulting in a golden and tender biscuit base. Once baked, the biscuits are chilled briefly to ease slicing.
The filling combines cold heavy whipping cream whipped with vanilla extract and stevia glycerite to create a naturally sweetened whipped cream topping. Fresh strawberries are sliced thin and used both within the shortcake and as a fresh topping for brightness and juiciness.
This dessert is best served fresh, as the biscuits may become soggy if stored for long periods. It is recommended to prepare it close to serving time and enjoy immediately. The recipe suggests extra almond flour if the batter appears too thin and advises on whipping techniques to avoid overbeating the cream.
The recipe suits those seeking a low-carb, sweet dessert featuring the classic flavor and texture combination of strawberry shortcake using keto-friendly ingredients.
Ingredients
For the biscuits:
- 1 egg large
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite equals ⅓ cup of sugar
- ⅛ teaspoon salt
- 4 ounces almond flour 1 cup, but please measure by weight, superfine
- 2 teaspoons baking powder fresh; gluten-free if needed
Filling and topping:
- 10 strawberry red and ripe, medium
- ¾ cup heavy whipping cream cold
- ½ teaspoon vanilla extract
- ¼ teaspoon stevia glycerite equals about 1 tablespoon of sugar
Instructions
Make the biscuits:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, vanilla, stevia, and salt. Using a rubber spatula, mix in the almond flour and baking powder. The batter should be thick, as shown in the photo. If it's thinner than this, add ½ ounce (2 tablespoons) of almond flour.
- Using a 4-tablespoon scoop, place 4 mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Very lightly flatten the tops, not too much, or they'll be too flat to slice.
- Bake until golden, for 15-18 minutes. Turn the oven off, remove the biscuits, and place them in the fridge on paper towels to quickly chill them while you make the filling.
Make the filling and topping:
- Cut two of the strawberries in half. You'll use these four halves to top the cakes. Slice the remaining strawberries into ⅛-inch slices.
- Place the whipping cream, vanilla, and stevia in a mini food processor bowl. Process them on high (if you have a "grind" and a "chop" setting, use the "chop" setting) until the mixture turns into whipped cream, 30-60 seconds. Make sure not to over-process. ¾ cup of liquid cream should yield about one and a half cups of whipped cream.
- Carefully slice each biscuit horizontally. Arrange 4-5 strawberry slices on the bottom half. Spoon about ¼ cup of whipped cream on top of the strawberries. Top with the second biscuit slice. Garnish with a dollop of whipped cream and a halved strawberry. Repeat with the three remaining biscuits.
- Serve immediately, or keep the cakes at room temperature for up to an hour before serving.
Notes
- Use a mini food processor or cold mixing bowl with an electric whisk to whip cream; watch carefully to avoid overwhipping.
- If biscuit batter looks thinner than shown, add ½ ounce (2 tablespoons) more almond flour to thicken.
- Leftover shortcake is not recommended as biscuits tend to become soggy; prepare no more than an hour before serving.
- Ensure batter thickness to avoid flat biscuits; the batter should hold shape and not spread before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 375kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Sodium | 325mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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