Easy Low-Carb Strawberry Shortcake

This keto strawberry shortcake is what my childhood summer memories are made of, minus the insane amounts of sugar and flour. Seriously, with just the first bite it took me right back to every summer potluck with the ripe juicy strawberries, super moist vanilla cake, and the cool whip topping.

There’s just two of us in my household and well, this healthy low-carb cake was gone in less than 3 days... oops. I hope you love it just as much as I do!

When storing the cake, be sure to store the components separately, otherwise you’ll end up with a soggy mess and that would be very sad.

Keep in mind that the fresh strawberries will only last for 2 to 3 days when stored in the fridge so you may not be able to eat all 12 servings (unless you have a big family!). Simply halve the topping ingredients and freeze half of the cake for future use.

Step-by-step

1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a 25x30 cm (9x13 inch) pan with butter or coconut oil for dairy free. In a large bowl beat together all of the cake ingredients until smooth.

2. Pour into prepared pan and transfer to the oven to bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Once baked, let cool before slicing into 12 equal sized squares.

   

3. Place the diced strawberries in a bowl along with 1 tablespoon granulated erythritol and macerate with a fork. Set aside.

   

4. In a medium bowl beat the heavy whipping cream with the vanilla and optionally 1 tablespoon powdered erythritol until light and fluffy.

5. To serve, top each piece of shortcake with a tablespoon of whipped cream and about 2 tablespoons of chopped strawberries.

   

6. To store, place the strawberries in a container and the whipped cream in a container and store in the refrigerator for up to 3 days (instead of the whole batch of strawberry topping, you can prepare as much as you need for the next 3 days). Keep the shortcake covered at room temperature for up to 5 days or slice and freeze for up to 6 months.

   

Recipe

Easy Low-Carb Strawberry Shortcake

★★★★★4.5 (31 ratings)

This fresh low-carb berry cake is perfect for summer when strawberries are in season.

Hands on

20m

Overall

45m

Servings

12

5.6 g

Net carbs

7.6 g

Protein

22.2 g

Fat

256

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 servings

• Shortcake:
• 3 cups almond flour (300 g/ 10.6 oz)
• ³/₄ cup granulated Erythritol or Swerve (150 g/ 5.3 oz)
• ¹/₄ tsp sea salt
• ¹/₂ tsp baking soda
• 3 large eggs
• ³/₄ cup unsweetened almond milk (180 ml/ 6 fl oz)
• ¹/₄ cup fresh lemon juice (60 ml/ 2 fl oz)
• 1 tsp sugar-free vanilla extract (4.2 g/ 0.15 oz)
• Strawberry topping:
• 1 pint strawberries, chopped (355 g/ 12.5 oz)
• 1 tbsp granulated Erythritol or Swerve (12 g/ 0.4 oz)
• Cream topping:
• 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz)
• Optional: 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz) or a few drops of liquid stevia
• 1 tsp sugar-free vanilla extract

Instructions

1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a 25x30 cm (9x13 inch) pan with butter or coconut oil for dairy free. In a large bowl beat together all of the cake ingredients until smooth.

2. Pour into prepared pan and transfer to the oven to bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Once baked, let cool before slicing into 12 equal sized squares.

3. Place the diced strawberries in a bowl along with 1 tablespoon granulated erythritol and macerate with a fork. Set aside.

4. In a medium bowl beat the heavy whipping cream with the vanilla and optionally 1 tablespoon powdered erythritol until light and fluffy.

5. To serve, top each piece of shortcake with a tablespoon of whipped cream and about 2 tablespoons of chopped strawberries.

6. To store, place the strawberries in a container and the whipped cream in a container and store in the refrigerator for up to 3 days (instead of the whole batch of strawberry topping, you can prepare as much as you need for the next 3 days). Keep the shortcake covered at room temperature for up to 5 days or slice and freeze for up to 6 months.

Nutrition per serving, 1 slice

Carbs 9%Protein 12%Fat 79% of calories

Net carbs

5.6 g

Total carbs

21.4 g

Fiber

3.1 g

Sugars

4 g

Protein

7.6 g

Fat

22.2 g

Saturated fat

6.3 g

Calories

256 kcal

Sodium

132 mg · 5.74% RDA

Magnesium

76 mg · 18.9% RDA

Potassium

271 mg · 13.6% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	2.2 g	5.4 g	13.1 g	148
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	3
Salt, sea salt	0 g	0 g	0 g	0
Baking soda, raising agent (bicarbonate of soda)	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.6 g	1.2 g	18
Almond milk natural (unsweetened)	0.1 g	0.1 g	0.2 g	2
Lemon juice, fresh	0.3 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Strawberries, fresh	1.7 g	0.2 g	0.1 g	9
Erythritol (natural low-carb sweetener)	0 g	0 g	0 g	0
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.5 g	0.4 g	7.6 g	73
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Total	5.6 g	7.6 g	22.2 g	256

Serving size 1 slice

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.