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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.
Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs5.6 grams
Protein7.6 grams
Fat22.2 grams
Calories256 kcal
Calories from carbs 9%, protein 12%, fat 79%
Total carbs8.7 gramsFiber3.1 gramsSugars4 gramsSaturated fat6.3 gramsSodium132 mg(6% RDA)Magnesium76 mg(19% RDA)Potassium271 mg(14% EMR)
Ingredients (makes 12 servings)
Shortcake:
Strawberry topping:
- 1 pint strawberries, chopped (355 g/ 12.5 oz)
- 1 tbsp granulated Erythritol or Swerve (12 g/ 0.4 oz)
Cream topping:
Instructions
- 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.
- 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.
- Place the diced strawberries in a bowl along with 1 tablespoon granulated erythritol and macerate with a fork. Set aside.
- In a medium bowl beat the heavy whipping cream with the vanilla and optionally 1 tablespoon powdered erythritol until light and fluffy.
- To serve, top each piece of shortcake with a tablespoon of whipped cream and about 2 tablespoons of chopped strawberries.
- 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.
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Strawberries, fresh |
| 1.7 g | 0.2 g | 0.1 g | 9 kcal |
| Erythritol (natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Total per serving, 1 slice |
| 5.6 g | 7.6 g | 22.2 g | 256 kcal |
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