Keto Classic Strawberry Shortcake
Indulge in the timeless flavors of strawberry shortcake with a keto-friendly twist! This Keto Classic Strawberry Shortcake features fluffy layers made with almond and coconut flour, offering a low-carb alternative without compromising on taste or texture. The cake is delicately sweetened with erythritol, complemented by a luscious whipped cream topping and fresh, juicy strawberries for a truly satisfying dessert. Perfect for those following a ketogenic diet, this recipe comes together effortlessly in under an hour and serves as the ideal guilt-free treat for summer gatherings or special celebrations. Whether you're enjoying a slice at home or impressing guests, this keto shortcake is a delightful way to savor traditional flavors while staying on track.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 4 Eggs, large
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered erythritol
- 1 cup Fresh strawberries, hulled and sliced
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk them together to remove any lumps.
In another bowl, whisk together the melted butter, erythritol sweetener, vanilla extract, and eggs until well combined.
Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
While the cake is cooling, prepare the whipped cream. In a large cold bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
Add the powdered erythritol to the whipped cream and continue to beat until stiff peaks form. Be careful not to overwhip.
Once the cake is completely cool, remove it from the pan and cut it in half horizontally to create two layers.
Place the bottom layer on a serving plate. Spread a layer of whipped cream over it, then scatter half of the sliced strawberries on top.
Place the second cake layer on top, spread the remaining whipped cream, and top with the remaining strawberries.
Slice and serve the keto strawberry shortcake immediately, or refrigerate for up to an hour if needed to set more firmly.
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 17.3 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 579 mg | 45% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
