This tender, golden keto pound cake has the strawberries baked right into it. Just top it with some whipped cream for the perfect low carb or THM S treat!
Keto Pound Cake – Low Carb Strawberry Shortcake – Gluten-Free, Grain-Free, Sugar-Free, THM S
We celebrated my husband’s 35th birthday last night while visiting family in Michigan. One of his favorite desserts is strawberry shortcake so I wanted to treat him for his special day.
But I also wanted to treat myself so I knew I wanted to make a low carb, sugar-free, gluten-free, Trim Healthy Mama friendly strawberry shortcake. The shortcake is studded with chopped strawberries and resembles a pound cake in texture. It is phenomenal. I ate the leftover end piece in the car for breakfast this morning and it was just as good plain.
Keto Pound Cake Ingredients: butter, sweetener, eggs, vanilla, sour cream, almond flour, coconut flour, ground golden flax (or additional almond flour), baking powder, salt, strawberries
Whipped Cream and extra sliced strawberries to garnish are highly recommended.
This takes less than 10 minutes to get into the oven. Just mix the ingredients with an electric mixer, fold in the berries, and pop it in to bake!
How to make whipped cream:
If you have an electric mixer or stand mixer it is very easy to make homemade whipped cream! Simply pour in the cream and beat it until it is firm enough to hold a peak when the beaters are lifted up (turn them off before testing to avoid a mess). Add in a little sweetener of your choice and mix again for a few seconds until it is incorporated. Enjoy!
This tender golden keto pound cake has the strawberries mixed into the batter making it the best strawberry shortcake ever!
- Preheat oven to 350. Grease a loaf pan liberally with butter.
- In a bowl with an electric mixer cream the butter and gentle sweet until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
- Stir in the flours, baking powder, and salt until thoroughly combined. Fold in the strawberries. Pour into loaf pan and spread evenly.
- Bake at 350 for 45-60 min until golden, firm to the touch, and no longer jiggly.
Meanwhile, whip the cream. Once peaks form add the sweetener. Refrigerate until ready to serve. Slice the cake and serve with whipped cream and extra berries.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Originally published April 2, 2016. Republished June 15, 2016.