Keto Strawberry Shortcake
This tender, golden keto strawberry shortcake pound cake has the strawberries baked right into it. Just top it with some whipped cream for the perfect low carb strawberry shortcake!
We celebrated my husband’s 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. This keto strawberry cake 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.
If you’re on a low carb or gluten-free diet, finding delicious dessert options can be a challenge. However, with this low carb keto recipe, you can indulge in a sweet treat without worrying about your carbohydrate or sugar intake.
This recipe is not only low carb and sugar-free but also gluten-free, making it the perfect dessert option for those with dietary restrictions. Fresh strawberries are mixed right into moist almond flour cake and topped with whipped cream for the ultimate indulgence. Whether you’re looking for a guilt-free dessert option or just want to try something new, this keto strawberry shortcake recipe is sure to impress.
This Keto Vanilla Cake or my Keto Pound Cake also work really well as a sugar free strawberry shortcake cake! Or you can make mini shortcakes using my Almond Flour Cupcakes.
Ingredients
Butter – I use regular salted butter in all my baking. It’s a lot cheaper to just buy the store brand and I haven’t noticed a difference in any low carb dessert I’ve made. If you have unsalted butter add an extra pinch of salt.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you only need half the amount required of regular sugar. Since these sweeteners can be more expensive this simple trick can help your grocery bill a lot.
Eggs – Just regular large eggs are fine!
Vanilla – With the price of vanilla going up the last few years I decided to try an inexpensive Mexican vanilla extract and have been happy with the results.
Sour Cream – This is what gives my pound cake much of its moisture. You can sub in plain yogurt or even cottage cheese if you prefer.
Almond Flour – I prefer bleached finely ground almond flour in baked goods. Blanched almond flour gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax – Flax has a lot of fiber and the golden flax has a very mild taste. This is optional! You can use the golden flax or sub in additional almond flour for this ingredient.
Baking Powder – Always check that it is fresh.
Vanilla Extract – Vanilla enhances the natural flavors in keto recipes and desserts.
Fresh Strawberries – Look for fresh, ripe, sweet strawberries.
Heavy Cream – To make whipped cream as a topping.
How to Make Keto Strawberry Shortcake
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! This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
Step One: Preheat the oven to 350. Spray a loaf pan with cooking spray and line with parchment paper.
Step Two: Mix together the batter ingredients and then fold in the strawberries.
Step Three: Spread into the prepared loaf pan.
Step Four: Bake until golden and firm to the touch in the center.
Expert Tip: While the keto strawberry shortcake is baking you can make your homemade whipped cream and slice more strawberries for the garnish.
Variations
Blueberry – Swap out the strawberries for frozen or fresh blueberries.
Lemon – Add a teaspoon of lemon zest or lemon extract to the batter. Lemon juice is not a strong enough flavor.
Raspberry – Swap the strawberries for frozen or fresh raspberries.
Common Questions
Can I leave the berries out of the batter?
Sure. If you prefer you can just use whipped cream and sliced strawberries to garnish instead of also mixing some into the keto strawberry cake.
You can also sub in another type of berry. Raspberries, blackberries, blueberries, or a combination all go great inside this pound cake! For those berries, you can use the frozen varieties. Just add them still frozen. Strawberries work better fresh in the pound cake for my strawberry shortcake recipe.
How do I make keto whipped cream?
If you have an electric mixer or stand mixer it is very easy to make homemade whipped cream! Simply pour in the heavy whipping 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 with your keto strawberry shortcake!
Keto Strawberry Shortcake
Ingredients
- 4 tbsp butter softened
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 1 tsp vanilla
- 1/4 cup sour cream
- 1 1/4 cup almond flour ***
- 1/4 cup coconut flour
- 1/4 cup ground golden flax (or additional almond flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup strawberries chopped
Whipped Cream:
- 1 pint heavy cream
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Serve with additional sliced strawberries.
Instructions
- Preheat oven to 350. Grease a loaf pan liberally with butter.
- In a bowl with an electric mixer cream the butter and sweetener 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.
Notes
Nutrition
Love healthy recipes with strawberries? Try these keto strawberry recipes next!
Originally published April 2, 2016. Republished June 21, 2023.
What size loaf pan should be used in this recipe?
I use a standard 8-inch loaf pan. Any size will work, just adjust the baking time.
Hi,
Will it make any difference whether the eggs are at room temperature vs. being cold out of the fridge or not?
(Didn’t know if it would affect how tall and fluffy the bread gets or not, etc.).
Do you have any recommendations of room temperature eggs or not? Thanks!
Just to make sure I have my math correct, if I’m substituting using Swerve granular sweetener (or Lakanto Monkfruit sweetener)…
If using 1.5 times the amount of the original recipe’s sweetener…. so I would use 3/4 cups of Swerve granular sweetener (or Lakanto Monkfruit sweetener)? Thanks!
Yes, that’s correct. Enjoy!
Great! Thank you.
I tried it substituting Lakanto Monk fruit sweetener (and omitted the strawberries, so that I could have more of a traditional strawberry shortcake… made a low-carb strawberry sauce with strawberries and Monk fruit sweetener, then made my own whipped cream using powdered Swerve) and it came out great!
Family really liked it also. Am making my second loaf now. Thanks again for sharing this recipe with us! 🍓🍞
Trying this tonight and can’t wait!!! What about baking in muffin tins? Do you think 20-25 minutes would be sufficient???
Yes, just check them frequently.
How much just reg 1to 1 sugar sub should I use
1.5 times the amount listed
I am in the middle of putting the recipe together now and I’m pretty sure the 1/2 cup of sweetener that is called for the recipe (not the whipped cream) is not included in the actual steps. I almost missed it before putting the pan in the oven so you may want to update the steps section. Looking forward to eating it, thank you!
It’s in the instructions in step 2. Hope you enjoy it!
Step 2 says, “…cream the butter and gentle sweet until light and fluffy.” Not very clear.
This is pretty standard in baking instructions. Mix the butter and sweetener until it is fluffy.
Love it, delicious. However after an hour of baking at 350 in a preheated oven the middle still is not cooked. I check my oven with a thermometer and it really was at 350.
That’s ok. Just keep baking until it firms up. Loaf pan sizes can vary too.
Can you use THM Baking Blend in the recipe instead of the 3 flours? How much if so?
Yes, use a little less.
This was the most delicious keto cake I’ve ever made!! So moist and it’s got gentle flavour with refreshing strawberry sweetness.
My husband also loved it. I’m making another batch right now.
Thank you for this marvellous recipe!!
Just made this for Sunday brunch with fresh picked strawberries and it was amazing! Used monk fruit sweetner for the recipe and Swerve confectioners for the whilped cream.
This may be wishful thinking, but is it 8g total carbs or would you subtract the fiber for 5g of total carbs per serving?
You can subtract the fiber! 🙂
Any chance you can give the metric measurements? I find they work better for baking.
Yes, I just added them to the recipe card. Just click on metric.
Absolutely delicious cake! It took 45 minutes in my oven. I had strawberries in the fridge and this was the perfect way to use some of them!
Wondering if I can just use regular ground flax seed which is what I have in my cabinets. If I understand correctly, the golden flaxseed is milder in taste. Not sure I want the flaxseed taste…so, …how much more almond flour would I use if I do not use the flaxseed?
You can just replace the flax with an equal amount of amount flour.
I followed recipe to the letter(as I do all Keto baking recipes), Turned out dry, crumbly and flavorless, like all the keto baking I’ve done. What am I doing wrong? Considered myself a decent baker, but nothing I’ve baked with Keto ingredients has turned out.
Hi Jim, keto baking definitely has a learning curve. But this cake is definitely not dry or crumbly normally. It gets tons of great reviews. Some troubleshooting: Have you checked your oven temperature recently? Are you at a high altitude? Which sweetener are you using? And a person can’t eat a bite of regular cake and a bite of keto cake and expect them to be identical. Not saying you are but that comes up a lot when people attempt keto baking for the very first time.
Jim: What sweetener did you use? If not THM, did you increase by half? This cake is not overly sweet but sweet enough with a nice strawberry flavor.
Hi Taryn could I use 4 egg whites instead of whole eggs? Thanks
You can use all egg whites but will need more. I think you would need 6.