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Keto strawberry shortcake - Image 3

Keto Strawberry Shortcake

A perfect low-carb rendition of the classic summer dessert. Features tender, buttery almond flour biscuits layered with sweetened strawberries and sugar-free whipped cream.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups blanched almond flour Fine grind, not almond meal
  • 1/3 cup granulated erythritol or preferred keto-friendly sweetener
  • 2 tsp baking powder aluminum-free for best flavor
  • 1/4 tsp salt
  • 1/3 cup cold unsalted butter cubed
  • 2 large eggs cold
  • 1 tsp vanilla extract or almond extract
  • 1 lb fresh strawberries hulled and sliced
  • 2 tbsp granulated erythritol for macerating berries
  • 1 cup heavy whipping cream very cold
  • 2 tbsp powdered erythritol for whipped cream
  • 1/2 tsp vanilla extract for whipped cream

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Electric hand mixer or stand mixer
  • Serrated knife

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, 1/3 cup erythritol, baking powder, and salt. Using a pastry cutter or your fingertips, work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  2. In a small bowl, whisk the cold eggs and 1 tsp vanilla extract. Make a well in the center of the dry ingredients and pour in the egg mixture. Use a fork to gently stir until a shaggy dough just comes together. Do not overmix. The dough will be slightly sticky.
  3. Turn the dough out onto the prepared baking sheet. Gently pat it into a 6-inch circle, about 3/4-inch thick. Using a sharp knife, score the top into 6 wedges, cutting about halfway down. This helps with even baking and easy portioning later.
  4. Bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Trust me, the internal temperature should be about 200°F. Let the shortcake cool completely on the pan. It will firm up as it cools.
  5. While the shortcake bakes and cools, macerate the berries. Combine the sliced strawberries and 2 tbsp erythritol in a bowl. Stir gently and let sit for at least 15 minutes. The berries will release their natural juices, creating a delicious syrup.
  6. For the whipped cream, ensure your bowl and beaters are chilled. Whip the cold heavy cream, 2 tbsp powdered erythritol, and 1/2 tsp vanilla on medium-high speed until stiff peaks form. Tip from me: Stop when the cream holds its shape when you lift the beater.
  7. To assemble, carefully split the cooled shortcake into two layers using a serrated knife. Place the bottom half on a serving plate. Spoon half of the macerated strawberries and their juices over it. Top with a generous layer of whipped cream. Add the top biscuit layer and repeat with remaining berries and cream. Slice into wedges and serve immediately.

Notes

Chef's Tips:
• For the flakiest texture, handle the dough as little as possible and keep the butter cold.
• A common mistake is over-baking the almond flour biscuit, which makes it dry. It will continue to cook slightly as it cools.
• Serve immediately after assembling for the best texture contrast between the crisp biscuit and creamy filling.
Food Safety:
• Store assembled shortcake in the refrigerator and consume within 24 hours.
• Discard whipped cream if left at room temperature for more than 2 hours.