Sugar Free Strawberry Shortcake Dessert
Indulge in the guilt-free decadence of this Sugar Free Strawberry Shortcake Dessert, a deliciously wholesome twist on a classic favorite. Made with almond flour and naturally sweetened with a granular sugar substitute, these golden shortcakes are light, tender, and low-carb, making them perfect for keto or sugar-conscious diets. Layered with juicy macerated strawberries and a cloud of luscious homemade whipped cream—both sweetened without refined sugars—this dessert is a refreshing treat for summer gatherings or special occasions. Ready in just 40 minutes, this recipe is as easy as it is satisfying. Serve this healthy strawberry shortcake creation to wow your guests while staying true to your wellness goals!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granular sugar substitute (e.g., erythritol or stevia blend)
- 0.5 cups Unsalted butter, cold and cubed
- 2 Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk
- 16 ounces Fresh strawberries, sliced
- 2 tablespoons Powdered sugar substitute
- 1 cups Heavy whipping cream
- 0.5 teaspoons Vanilla extract (for whipped cream)
- 2 tablespoons Granular sugar substitute (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, baking powder, salt, and the granular sugar substitute.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat the eggs, then mix in the vanilla extract and almond milk.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Scoop the dough onto the prepared baking sheet to form 6 equal mounds. Flatten the tops slightly with a spatula or spoon.
Bake in preheated oven for 18–20 minutes or until the tops are lightly golden. Remove from the oven and let cool completely on a wire rack.
While the shortcakes cool, slice the strawberries and place them in a bowl. Sprinkle with the powdered sugar substitute and toss gently to combine. Set aside to macerate for 10–15 minutes.
To make the whipped cream, use a hand or stand mixer to beat the heavy whipping cream, vanilla extract, and granular sugar substitute until soft peaks form. Be careful not to overmix.
To assemble the dessert, slice each shortcake in half horizontally. Place the bottom half on a plate, spoon some of the macerated strawberries on top, and add a generous dollop of whipped cream.
Place the top half of the shortcake over the whipped cream, then add more strawberries and another dollop of whipped cream if desired.
Repeat with the remaining shortcakes. Serve immediately and enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 413 mg | 9% | |
*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.
