THE BEST LOW CARB KETO STRAWBERRY SHORTCAKE RECIPE
Strawberry shortcake is one of those recipes you have to make during the summertime – especially when strawberries are in season. This keto strawberry shortcake can be served warm or cold with a scoop of sugar-free ice cream.
This recipe for keto strawberry shortcake has layers of a gluten-free, low carb shortbread cake, fresh sliced strawberries macerated in monkfruit, and homemade keto whipped cream. The best part, all of these components can be prepped ahead of time as assembled when you want to serve the strawberry shortcake.
In this video, I show you how to make keto strawberry shortcake. With Summer in full swing and 4th of July coming up, you don’t want to miss this easy keto dessert recipe!
I will be coming out with MORE KETO DIET RECIPE videos soon, so make sure you subscribe so you don’t miss it!
KETO STRAWBERRY SHORTCAKE RECIPE
** Strawberry Layer **
8 oz fresh strawberries, sliced
1 tablespoon Lakanto Monkfruit (click here for 15% off:
1 tablespoon lemon zest
** Shortcake Layer **
1 1/2 cups almond flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 egg white
1/2 c Lakanto monkfruit sweetener or sweetener of choice
2 tablespoons heavy whipping cream
2 tablespoons melted butter
2 teaspoons vanilla extract
** Whipped Cream Layer **
2 cups heavy whipping cream
1 teaspoon vanilla
Preheat oven to 350 degrees and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan. Can use one 8-inch cake pan for this recipe as well.
In a medium bowl, mix together strawberries, 1 tablespoon monkfruit sweetener and lemon zest. Set aside.
In a small bowl, sift together flours, baking powder, and salt. Set aside.
In a large bowl, whip together eggs and egg white until foamy. Then add 1/2 cup monkfruit and beat until mixture has thickened and is pale in color (about 3-5 minutes).
Gently fold in dry ingredients, followed by heavy whipping cream, melted butter and vanilla extract.
Pour shortcake batter evenly into prepared cake pans. Bake at 350 degrees for 12-15 minutes if using two 6 inch cake pans or 20-25 minutes if using one 8 inch cake pan. Remove from oven. Let cool for several minutes until you can handle the sides of the pan before loosening the cake from the sides of the pan. Flip cake over onto a wire rack to cool completely. If making one large cake, slice cake in half horizontally once it has cooled.
To prepare the whipped cream layer, add heavy whipping cream and vanilla extract to a medium bowl. Whip until stiff peaks form.
Once the shortcake has cooled completely, assemble the strawberry shortcake. Place one shortcake on a serving plate. Followed by a layer of 1/2 the strawberries. Top with 1/3 the whipped cream. Repeat layers. Do a final topping of whipped cream on top.
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