Down South, a warm, flaky biscuit is practically its own food group, and we’re not afraid to put anything on it—including dessert! These incredible Strawberry Shortcakes blur the delicious line between a sweet biscuit and a tender shortcake. Made with almond flour for a gluten-free, low-carb twist, they are the perfect fluffy vessel for juicy, fresh strawberries and a generous dollop of whipped cream. Whether you enjoy them for a special occasion or as a simple, sweet treat, you might just find yourself sneaking one plain!
Ingredients
• 1½ cups / 225g fresh strawberries
• ¾ cup / 84g finely ground blanched almond flour
• 1 teaspoon / 4g baking powder
• ⅛ teaspoon salt
• 1 large egg
• ⅓ cup / 67g granular erythritol
• 2 tablespoons / 30ml heavy whipping cream
• 2 tablespoons / 28g salted butter, melted but not hot
• ½ teaspoon / 2.5ml vanilla extract
• 1½ cups / 360ml Whipped Cream, for serving
Instructions
1. Preheat your oven to 375°F / 190°C and line a large baking sheet with parchment paper for easy cleanup.
2. Gently hull and slice the fresh strawberries. Set them aside while you prepare the shortcake batter.
3. In a small bowl, whisk together the almond flour, baking powder, and salt until well combined. This ensures the leavening is evenly distributed.
4. In a separate medium-sized bowl, whisk the egg until frothy. Stir in the granular erythritol, heavy cream, melted butter, and vanilla extract. Gradually pour the dry into the wet , stirring continuously until a smooth, well-blended batter forms.
5. Drop 6 even spoonfuls of the batter onto your prepared baking sheet, leaving about 2 inches of space between each one. Bake for 13 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the shortcakes cool completely on the baking sheet.
6. To assemble, split a cooled shortcake and top generously with whipped cream and the prepared sliced strawberries. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Nutrition Information
• This is an estimate per serving, excluding toppings.
• Calories: 185 kcal
• Net Carbs: 4g
• Protein: 6g
• Fat: 16g
Pro Tips
• For the fluffiest texture, ensure your egg and heavy cream are at room temperature before mixing.
• Do not overmix the batter once you add the dry . Stir just until combined to keep the shortcakes tender.
• To enhance the strawberry flavor, macerate the sliced berries by tossing them with a tablespoon of powdered erythritol and letting them sit for 15-20 minutes to draw out their natural juices.
FAQ
Q: Is this strawberry shortcake recipe keto-friendly
A: Yes, this is a keto-friendly strawberry shortcake recipe. It uses almond flour and erythritol, a sugar substitute, to keep the net carbs low at just 4g per serving (excluding toppings), making it a perfect dessert for a low-carb or ketogenic diet.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically designed for finely ground blanched almond flour to achieve its gluten-free, low-carb, and tender texture. Substituting other flours like coconut or all-purpose flour would significantly alter the recipe and is not recommended for the best results.
Q: How do I store leftover strawberry shortcakes
A: For best results, store the cooled almond flour shortcakes separately from the toppings. Keep the shortcakes in an airtight container in the refrigerator for up to 5 days. Assemble with fresh strawberries and whipped cream just before serving to prevent them from becoming soggy.
Q: Can I use a different sweetener instead of erythritol
A: Yes, you can substitute granular erythritol with another granular, 1:1 sugar substitute like a monk fruit blend. However, using regular sugar will change the nutritional information, making it no longer low-carb or keto-friendly.
