Keto almond flour strawberry shortcakes are golden, tender little cakes split open and buried in whipped cream and fresh strawberries. The batter mixes in minutes and bakes in 15. Assemble them at the table and watch everyone dig in while the cream is still cold.
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 (7.9 oz) fresh strawberries
• ¾ cup / 84g (2.96 oz) finely ground blanched almond flour
• 1 teaspoon / 4g (0.14 oz) baking powder
• ⅛ teaspoon salt
• 1 large egg
• ⅓ cup / 67g (2.36 oz) granular erythritol
• 2 tablespoons / 30ml (1 fl oz) heavy whipping cream
• 2 tablespoons / 28g (0.99 oz) salted butter, melted but not hot
• ½ teaspoon / 2.5ml (0.1 fl oz) vanilla extract
• 1½ cups / 360ml (12.2 fl oz) 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 (0.14 oz)
• 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 (0.14 oz) 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.
Pro Tips
- Use room-temperature egg and heavy cream for the fluffiest texture, and whisk the dry ingredients separately so the baking powder distributes evenly.
- Don't overmix once the dry ingredients hit the wet — stir just until combined so the shortcakes stay tender.
- Macerate the sliced strawberries with a tablespoon of powdered erythritol for 15–20 minutes before assembling; it draws out the juices and deepens the strawberry flavor.
- Drop 6 even spoonfuls of batter with about 2 inches between them, and bake 13–15 minutes until golden with a clean toothpick.
- Let the shortcakes cool completely before splitting and filling. Leftovers keep in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
Are almond flour strawberry shortcakes keto?
Yes — each shortcake has 4 g of net carbs before toppings, with 6 g of protein and 16 g of fat. The whipped cream and berries are the only additions.
Can I make the shortcakes ahead of time?
Yes — bake them, cool completely, and store in an airtight container in the refrigerator for up to 5 days. Assemble with cream and strawberries just before serving.
How do I get more strawberry flavor?
Macerate the sliced berries: toss them with a tablespoon of powdered erythritol and let them sit 15–20 minutes until their natural juices come out.
Why are my shortcakes dense instead of fluffy?
Usually cold ingredients or an overmixed batter. Bring the egg and cream to room temperature and stir the dry ingredients in only until combined.
Recipe card below.
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Keto Almond Flour Strawberry Shortcakes
Ingredients
Method
- Preheat your oven to 375°F / 190°C and line a large baking sheet with parchment paper for easy cleanup.
- Gently hull and slice the fresh strawberries.
- Set them aside while you prepare the shortcake batter.
- In a small bowl, whisk together the almond flour, baking powder, and salt until well combined. This ensures the leavening is evenly distributed.
- 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.
- 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.
- 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.
- Do not overmix the batter once you add the dry .
- Stir just until combined to keep the shortcakes tender.
