This keto strawberry shortcake is a moist and tender cake layered with frosting and sliced strawberries, and ready in no time! Made with simple ingredients, it’s a show-stopping low carb dessert! 3 grams net carbs per serving.
Keto Strawberry Shortcake
When it comes to simple and elegant keto cake recipes, my favorites to make are a birthday cake, red velvet cake, and this keto strawberry shortcake.
Growing up, my mom loved to bake many things from scratch. From the bread we ate with our breakfasts, the muffins we had in our lunchboxes or the crackers we’d have as an afternoon snack, everything was homemade. When she wasn’t baking bread or making snacks, she’d sometimes make desserts.
One of her most made desserts was a strawberry shortcake. Whenever we had an abbundance of strawberries in the refrigerator, mom would put a bunch aside to make her famous dessert. When I first moved out of home, it was one of the first desserts I ever made by myself. Since going keto, I obviously had to adapt it and give it a slight makeover!
I’ve been meaning to share a keto strawberry shortcake recipe for quite some time. It’s the perfect dessert to make any time of the year, and it’s great to use up strawberries! I love making these for dinner parties and events, and it never lasts long!
Now, while traditional shortcakes tend to have a biscuit base, I wanted something a little firmer and thicker, so it could be layered like a traditional cake. No grains and no sugar are needed, but you’d never tell. The cake texture is moist and tender on the outside, while the frosting is smooth and creamy. It’s sweet and full of vanilla flavor, with bits of strawberries throughout!
I had some friends over for a BBQ and served them this cake and NO ONE believed me when I said that it was low carb- they thought I bought it from a bakery!
Ingredients to make a strawberry shortcake
For the shortcake
- Almond flour– You must use blanched almond flour, not almond meal. The latter will leave the cake layer incredibly gritty and with a loose crumb.
- Baking powder– Gives stability and leavening to the cake.
- Granulated sweetener of choice– Any granulated sweetener can be used. I prefer using erythritol or allulose.
- Eggs– Room temperature eggs.
- Butter– Melted and salted butter. If you only have unsalted butter, add 1/4 teaspoon of salt to the dry ingredients.
- Vanilla extract– Gives a lovely vanilla flavor, that balances out the sweet cream.
For the filling and topping
- Vanilla frosting– Homemade keto frosting.
- Strawberries– Fresh strawberries, not frozen ones.
How do you make a keto strawberry shortcake?
Start by making the cakes first. In a small bowl, whisk together the almond flour and baking powder and set aside. In a separate bowl, whisk together the remaining ingredients until smooth and glossy. Gently fold through the dry ingredients into the wet ingredients until combined.
Next, distribute the batter evenly amongst two greased 9-inch springform cake pans. Bake for 25-37 minutes, or until a skewer comes out mostly clean. Let the cakes cool in the pan completely, before removing them from the pan.
Now, layer the cake. Place the first cake onto a flat surface. Spread half the frosting all over it, followed by half the sliced strawberries. Top with the second cake and spread the remaining frosting on top, followed by the remaining sliced strawberries.
Tips to make the best low carb strawberry shortcake
- This recipe makes a two-layer cake. What is pictured has three layers, which were added for photography purposes.
- If you’d like to skip the frosting, you can replace it with whipped cream. The cake will be less stable, and I recommend you eat it within the day it has been assembled.
- Serve the cake with some vanilla ice cream or coconut milk ice cream for the ultimate dessert.
Storing and freezing almond flour strawberry shortcake
- To store: Strawberry shortcake should be stored in the refrigerator, as it can spoil when left at room temperature. Keep it covered and it will keep fresh for up to 5 days.
- To freeze: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.
More keto cake recipes to try
For the filling and topping
Preheat the oven to 180C/350F. Grease two 9-inch springform cake pans and set aside.
In a small bowl, mix together the almond flour and baking powder and set aside. In a separate bowl, whisk together the sweetener, eggs, melted butter, and vanilla extract, until glossy and smooth. Gently fold through the dry ingredients until combined.
Transfer the cake batter amongst the two cake pans and bake for 27-30 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and let them cool in the cake pans completely, before frosting and layering.
Place the first cake on a flat plate or surface. Spread half the frosting on top, followed by half the strawberries. Place the second cake layer on top, and spread with the remaining frosting and top with the remaining strawberries.
TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.
Serving: 1serving | Calories: 295kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Sodium: 152mg | Potassium: 86mg | Fiber: 7g | Vitamin A: 301IU | Vitamin C: 14mg | Calcium: 141mg | Iron: 2mg | NET CARBS: 3g