Do you love strawberries as much as we do?
Then you’ll absolutely love this low-carb strawberry shortcake recipe.
It’s as good as the traditional version without all the sugar and carbs.
We turned this classic dessert recipe into a low-carb keto-friendly recipe by doing the following:
- Replacing all-purpose flour with almond flour.
- Replacing sugar with a natural zero-calorie sugar-free sweetener.
In other words, we managed to cut out a ton of carbs without sacrificing any flavor! Plus, we increased the nutritional value by using almond flour, which contains more fiber, vitamins, and minerals than wheat flour.
Ingredients Used in this Recipe
- Almond flour
- Monk fruit sweetener
- Heavy Cream
- Vanilla extract
- Lemon extract
- Baking soda
- Xanthan gum
Tips for Making this Strawberry Shortcake Recipe
- Freeze the butter for 15 minutes prior to making the recipe. It’ll be easier to cut it into cubes.
- We recommend using a pastry blender to cut the chilled butter into the dry mixture. If you don’t have one, a fork will work.
- Place a metal mixing bowl and beaters (or hand whisk) into the freezer for ten minutes prior to making whipped cream. Whipping inside a chilled bowl will yield better results.
- Beat or whisk the heavy cream just until stiff peaks form. Over beating can cause it to separate.
Health Benefits of Strawberries
Strawberries are one of the few fruits you can enjoy on a low-carb or keto diet. It’s also an approved fruit for those with diabetes.
A 3.5-ounce serving of strawberries contains 5.7g net carbs and 2g of fiber.
Eating strawberries is good for your health. Some of the health benefits include:
- Boosts immune health. The high vitamin C content in strawberries is great for enhancing the strength of your immune system [*]. Strawberries are also rich in many minerals, including manganese, folate, and potassium [*].
- Supports heart health. Strawberries are full of antioxidants. Eating strawberries is associated with improved heart health [*], lower blood sugar levels [*], and reduced risk of cancer [*].
How to Select Strawberries
Strawberries are available year-round due to varying growing seasons across the country. The growing areas overlap from April to July so that’s when strawberries are the most plentiful and sweetest.
Here are some tips to keep in mind when shopping for strawberries:
- Look for bright red berries. Strawberries don’t continue to ripen after being picked. They start spoiling so they should be consumed as quickly as possible. Avoid berries with white or yellow areas. They indicate the berry was picked too soon.
- Look for plump berries. Signs of age are shriveled or dry-looking strawberries.
- Look for fresh green stems and leaves. Wilted or dry leaves indicate the strawberries have been sitting on the shelf too long.
- Look for signs of mold. Always turn the container upside down and check to make sure there is no sign of mold anywhere. This also applies to raspberries, blackberries, and blueberries.
Other Recipes You May Like
Low-Carb Strawberry Shortcake Recipe
- Yield: 6
- Serving size: 1 shortcake + 2oz sauce + 2oz whipped cream
- Prep time: 10 minutes
- Cook time: 15 minutes
- 1 cup finely ground blanched almond flour
- 2 tablespoons monk fruit sweetener
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of one lemon
- 4 tablespoons butter, cut into cubes
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 pound strawberries, sliced
- 2 teaspoons lemon juice
- 2 tablespoons monk fruit sweetener (optional)
- ½ teaspoon xanthan gum (optional thickener)
Homemade Whipped Cream:
- ¾ cup heavy cream
- 1 tablespoon monk fruit sweetener
- ¼ teaspoon vanilla extract
- Preheat the oven to 375ºF. Line a sheet pan with parchment paper.
- In a mixing bowl, mix together almond flour, monk fruit sweetener, baking soda, and salt.
- Add in lemon zest.
- Use a pastry blender or fork to cut in the butter cubes. It will look crumbly.
- In a separate bowl, whisk the egg, vanilla extract, and lemon extract. (Note: using almond extract in place of vanilla extract is another delicious option.)
- Pour the wet mixture into the dry mixture. Stir until combined.
- Spoon into six equal mounds on the sheet pan. Leave at least two inches between each mound because they’ll spread out while baking.
- Bake for 15-18 minutes. The shortcakes will spring back when lightly pressed.
- Let rest for two minutes on the pan. Then move to a wire rack to cool.
- While the shortcakes are baking, make the strawberry sauce. In a medium saucepan, combine all the sauce ingredients and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Remove from heat and let cool. Sauce will thicken as it stands. Store in refrigerator when cooled.
- For the homemade whipped cream, combine the heavy cream, sweetener, and extract into a chilled metal mixing bowl. Mix with an electric mixer until stiff peaks form. For best results, chill the bowl and beaters (or hand whisk) in the freezer for 10 minutes prior to making.
- To serve: Spoon the strawberry sauce over the shortcakes and top with whipped cream.
- Store leftover whipped cream in an airtight container in the refrigerator for up to 8 hours. Whisk for 15 seconds prior to consuming.
- Store strawberry sauce in an airtight container in the refrigerator.
- Store the shortcakes in an airtight container in the refrigerator.
Nutrition Facts Per Serving:
- Fat: 26g
- Protein: 7.5g
- Total Carbohydrates: 11.5g
- Fiber: 3.5g
- Sugar Alcohol: 0g
- Net Carbs: 8g
- Fat: 75%
- Protein: 10%
- Carbohydrates: 15%