Easy Keto Strawberry Shortcake Recipe (Flaky & Tender!)
Craving sweet summer dessert? Our easy keto strawberry shortcake recipe layers flaky almond flour biscuits with sweet berries and fresh cream. Only 4g net carbs!
Ingredients
- The Macerated Strawberries
2 cups fresh ripe strawberries (sliced)
2 tbsp powdered monk fruit or Swerve sweetener
1 tbsp fresh lemon juice
- The Flaky Shortcake Biscuits
1½ cups (168g) superfine blanched almond flour
¼ cup (30g) coconut flour
⅓ cup granulated monk fruit or allulose sweetener
1½ tsp aluminum-free baking powder
¼ tsp fine sea salt
4 tbsp (½ stick) unsalted butter (frozen)
2 large eggs (room temperature)
2 tbsp heavy whipping cream
1 tsp pure vanilla extract
- The Vanilla Whipped Cream
1 cup heavy whipping cream (cold)
2 tbsp powdered monk fruit or Swerve sweetener
½ tsp pure vanilla extract
Instructions
Toss sliced strawberries, 2 tbsp powdered sweetener, and lemon juice in a bowl. Set aside 20 minutes to draw out sweet juices.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk almond flour, coconut flour, granulated sweetener, baking powder, and salt in a large bowl.
Grate frozen butter stick directly into the dry mixture using a box grater. Stir gently to coat butter shreds.
Whisk eggs, 2 tbsp heavy cream, and 1 tsp vanilla in a small cup. Stir into dry mixture until dough forms.
Divide dough into 6 portions on parchment. Shape into round biscuits and bake at 350°F for 15 to 18 minutes until light golden. Cool completely.
Beat cold heavy cream, powdered sweetener, and 1/2 tsp vanilla on high speed for 2 minutes until stiff peaks form.
Slice cooled biscuits in half horizontally. Layer bottom half with strawberries, juices, whipped cream, top biscuit half, and extra cream. Serve warm or chilled!
Notes
Freeze Butter First: Grating frozen butter gives biscuits flaky texture and a light, golden rise. Powdered Sweetener Only: Use powdered sweetener for berries and cream to prevent grit. Cool Completely: Allow biscuits to cool completely before cutting so they do not crumble. Store Components Apart: Keep biscuits, cream, and fruit separate until serving time to maintain crispness. Reheat in Toaster Oven: Warm plain leftover biscuits in a toaster oven for 3 minutes to restore crispness.