Low Carb Classic Strawberry Shortcake
Indulge guilt-free with this Low Carb Classic Strawberry Shortcake—a deliciously satisfying twist on the beloved dessert! Made with almond flour and erythritol sweetener, these tender shortcakes are light yet rich, offering a gluten-free and keto-friendly alternative without compromising on taste. Layered with fluffy homemade whipped cream and naturally sweet sliced strawberries, this dessert strikes the perfect balance between indulgence and health-conscious eating. Ready in under 40 minutes, it’s an ideal treat for summer gatherings or any occasion that calls for a show-stopping dessert. Savor the sweetness while sticking to your low-carb lifestyle with this irresistible strawberry shortcake!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Erythritol sweetener
- 0.5 cup Butter, melted
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 1 pound Sliced strawberries
- 2 tablespoons Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, salt, and erythritol sweetener.
In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients until a uniform dough forms.
Scoop the dough onto the prepared baking sheet, forming 8 evenly-sized mounds.
Flatten the tops with a spoon to form round shortcake bases.
Bake in the preheated oven for 12-15 minutes until the edges are golden brown.
While the shortcakes cool, beat the heavy cream with the powdered erythritol until soft peaks form.
Slice the strawberries and mix with a little additional erythritol if desired.
To assemble, slice each shortcake in half horizontally. Top the bottom half with a generous spoonful of whipped cream, followed by strawberries, and cover with the top half.
Serve fresh and enjoy your low-carb strawberry shortcake!
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.1 g | 374% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 30.4 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 622 mg | 48% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1004 mg | 21% | |
*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.
