Keto Strawberry Shortcake

Whenever I think of summer, I can’t help but reminisce about the joy of making Keto Strawberry Shortcake in my kitchen. The fresh, vibrant strawberries bursting with sweetness, paired with a light and fluffy shortcake, always brings a smile to my face. The first time I made this recipe, I was looking for a delicious dessert that wouldn’t derail my keto lifestyle. To my delight, this Keto Strawberry Shortcake turned out to be a true crowd-pleaser, even for my friends who don’t follow a keto diet. They couldn’t believe it was grain-free! As the strawberries macerate, they release their juices, creating a delightful syrup that soaks into the soft, buttery biscuits. I can still hear the laughter and see the joy on everyone’s faces as they enjoyed their plates topped with freshly whipped cream and juicy strawberries. It’s one of those recipes that feels like a celebration, perfect for picnics, barbecues, or just a sweet treat at home.

Main Ingredients for Keto Strawberry Shortcake

Every ingredient in this Keto Strawberry Shortcake plays a crucial role in achieving the perfect flavor and texture. The combination of fresh strawberries and rich, creamy whipping cream makes this dessert irresistible. Each component harmonizes beautifully, creating a dessert that’s not only delicious but also satisfying to your dietary needs.

• 1 pound strawberries chopped – Fresh strawberries are the star of this dessert, bringing vibrant color and natural sweetness.
• 1 Tbsp Truvia Natural Sweetener or more to taste – A great sugar substitute that keeps the carbs low while providing the sweetness you crave.
• 1 cup coconut flour – This gluten-free flour gives the biscuits their unique texture and flavor.
• 3 Tbsp Truvia Natural Sweetener – Additional sweetness for the shortcake, ensuring it pairs perfectly with the strawberries.
• 1 tsp baking powder – Helps the shortcake rise, giving it a light and airy texture.
• 1/4 tsp sea salt – Enhances the flavors of the other ingredients.
• 8 large eggs – Provides structure and moisture to the shortcake.
• 1/2 cup ghee melted – Adds richness and depth of flavor to the shortcake.
• 1 tsp pure vanilla extract – A classic flavor that rounds out the sweetness.
• 1/2 pint heavy whipping cream – Essential for that luscious whipped cream topping.
• 2 tsp Truvia Natural Sweetener – Sweetens the whipped cream to perfection.
• 1/2 tsp pure vanilla extract – Adds additional flavor to the whipped cream.
• 1 pinch sea salt – A little salt balances the sweetness of the whipped cream.

Recipe Steps for Keto Strawberry Shortcake

Making this Keto Strawberry Shortcake is a delightful experience that fills your kitchen with sweet aromas. Each step brings you closer to a dessert that’s both indulgent and healthy. I can’t wait for you to enjoy the process as much as the end result!

1. Start by chopping the strawberries and placing them in a large bowl. Add in the Truvia sweetener and toss everything together until well-combined. Once mixed, cover the bowl and refrigerate for 30 minutes or up to 48 hours to let the flavors meld. This step is crucial as the strawberries will release their juices, creating a delicious syrup. You can taste them after refrigerating and adjust the sweetener if needed.
2. In another bowl, combine the dry ingredients: coconut flour, additional Truvia, baking powder, and sea salt. Stir them together until well-combined.
3. Next, add in the melted (and cooled) ghee, beaten eggs, and vanilla extract. Whisk everything together until all the clumps are out, and a thick dough forms. The mixture should be smooth and slightly sticky.
4. Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet by spraying it with cooking oil to prevent sticking.
5. Measure out a scant ¼ cup of the shortcake dough and press it into a disc shape with your hands. Remember, the shortcake will retain its shape as it bakes. Repeat this process for the remaining dough to form about six shortcake biscuits.
6. Place the formed biscuits on the center rack of the preheated oven. Bake for 30 to 35 minutes, or until they turn golden-brown. Keep an eye on them; they should look slightly puffed and firm to the touch.
7. While the shortcake biscuits are baking, prepare the whipped cream. You can use either heavy whipping cream or coconut cream. Add the cream to a stand mixer along with the sweetener, vanilla extract, and a pinch of sea salt.
8. Using the whisk attachment, beat the cream on high speed until it becomes very thick and fluffy. This usually takes a few minutes. Once whipped, refrigerate until you’re ready to use it.
9. After the shortcake is out of the oven, let it cool for a few minutes. Slice each biscuit in half like a hamburger bun and place them on a plate.
10. Add your desired amount of whipped cream and top them with the macerated strawberries. Serve and enjoy your delightful Keto Strawberry Shortcake!

Helpful Hints

Here are some tips to elevate your cooking experience with this Keto Strawberry Shortcake. These suggestions are designed to help you enjoy the process and the delicious outcome!

• Storage: Store any leftovers in an airtight container in the refrigerator. They can last for up to three days, although the strawberries may lose some freshness.
• Freezing: You can freeze the shortcake biscuits after baking. Wrap them tightly in plastic wrap and then in aluminum foil. They can last up to two months.
• Pairing: This dessert pairs beautifully with a cup of tea or coffee for a delightful afternoon treat.
• Variations: Feel free to experiment with other berries or even add a dash of lemon zest for a refreshing twist.
• Serving: This dessert is perfect for gatherings, making it an ideal option for summer parties or family celebrations.

What to Serve Alongside Keto Strawberry Shortcake

When you’re planning a meal that features Keto Strawberry Shortcake, consider these delightful serving suggestions that elevate the entire dining experience.

• Fresh Fruit Salad: A vibrant fruit salad with seasonal fruits can balance the sweetness of the shortcake, providing a refreshing contrast.
• Light Whipped Coffee: This trendy coffee drink can complement the sweetness of the dessert and make for a delightful afternoon pick-me-up.
• Tea Selections: Offer a variety of teas, such as chamomile or green tea, which can enhance the flavors of the dessert without overpowering them.
• Cheese Platter: A selection of cheeses can add a savory element to your dessert table, offering a delightful contrast to the sweetness.
• Packed Picnics: This dessert is perfect for picnics or potlucks. Serve it alongside finger foods like vegetable platters or mini sandwiches.
• Seasonal Celebrations: Pair with festive dishes during holidays or summer gatherings to create a memorable meal that everyone will enjoy.

FAQ

Conclusion

The Keto Strawberry Shortcake is a delightful balance of sweetness and health, making it a perfect treat for any occasion. I encourage you to give this recipe a try and experience the joy it brings to your table. It’s a dish that not only satisfies cravings but also aligns with a healthier lifestyle. Enjoy every bite!

Keto Strawberry Shortcake

Craving something sweet and satisfying? Try this Keto Strawberry Shortcake, a luscious dessert made with fresh strawberries and fluffy biscuits. It's the perfect treat for those following a keto diet, delivering flavor without the carbs. Make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound strawberries chopped
• 1 Tbsp Truvia Natural Sweetener or more to taste
• 1 cup coconut flour
• 3 Tbsp Truvia Natural Sweetener
• 1 tsp baking powder
• 1/4 tsp sea salt
• 8 large eggs
• 1/2 cup ghee melted
• 1 tsp pure vanilla extract
• 1/2 pint heavy whipping cream
• 2 tsp Truvia Natural Sweetener
• 1/2 tsp pure vanilla extract
• 1 pinch sea salt

Equipment

• Oven
• Baking Sheet
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Chop the strawberries and place them in a large bowl. Add in the Truvia sweetener and toss everything together until well-combined. Cover the bowl and refrigerate for 30 minutes or up to 48 hours. You can taste the strawberries for flavor and add more sweetener if desired.
2. Add the dry ingredients (coconut flour, Truvia, baking powder, and sea salt) to a bowl and stir together until combined. Add in the melted (and cooled) ghee, beaten eggs, and vanilla extract and whisk everything together until all the clumps are out and a thick dough forms.
3. Preheat the oven to 350 degrees F, and spray a baking sheet with cooking oil.
4. Measure out a scant ¼ cup of the shortcake dough and press it into a disc shape with your hands (note: the shortcake will stay the same shape as it goes in the oven). Repeat for the remaining dough to form 6 shortcake biscuits. Bake on the center rack of the preheated oven for 30 to 35 minutes, until golden-brown.
5. While the shortcake biscuits are baking, prepare the whipped cream. You can either use heavy whipping cream or coconut cream for the whipped cream portion. Add the cream (or coconut cream) to a stand mixer along with the sweetener, vanilla extract, and a pinch of sea salt. Use the whisk attachment to beat the cream on high speed until it is very thick and fluffy. Refrigerate until ready to use.
6. Once the shortcake is out of the oven and has cooled, slice it in half like a hamburger bun and place on a plate. Add desired amount of whipped cream and strawberries. Serve and enjoy!

Notes

• You can also use unsalted butter or coconut oil.

Previous PostPumpkin Dump Cake

Next Post Peppermint Cream Chocolate Cookie Sandwiches

Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.