Keto Strawberry Shortcake
Published June 28, 2020 • Updated November 22, 2025
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Everyone will love this old fashioned summertime classic keto dessert! This keto strawberry shortcake recipe starts with a gluten-free shortcake and layered with homemade whipped cream and fresh juicy strawberries.
8
Servings
184
Calories
17.8g
Fat
3.4g
Protein
2.6g
Net Carb
3.4g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Keto Strawberry Shortcake Recipe Video
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Ingredients
8 oz fresh strawberries, sliced
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1 tablespoon monkfruit sweetener or sweetener of choice
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1 tablespoon lemon zest
Ingredients
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1 1/2 cups almond flour
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1 1/4 teaspoons baking powder
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1/2 teaspoon salt
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2 eggs
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1 egg white
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1/2 c monkfruit sweetener or sweetener of choice
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2 tablespoons heavy whipping cream
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2 tablespoons melted butter
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2 teaspoons vanilla extract
Ingredients
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2 cups heavy whipping cream
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1 teaspoon vanilla
Step by Step Instructions
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Preheat
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.
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Get a bowl
In a medium bowl, mix together strawberries, 1 tablespoon monkfruit sweetener and lemon zest. Set aside.
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Mix dry ingredients
In a small bowl, sift together almond flour, baking powder, and salt. Set aside.
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Whip the eggs
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).
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Add dry mixture to eggs
Gently fold in dry ingredients, followed by heavy whipping cream, melted butter and vanilla extract.
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Pour bater
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.
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Whip the cream
To prepare the whipped cream layer, add heavy whipping cream and vanilla extract to a medium bowl. Whip until stiff peaks form.
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Assemble the shortcake
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.
Summertime and strawberries go hand in hand. Usually when the weather warms up and the sun is out, I like to make keto strawberry shortcake. It’s the perfect low carb dessert after dinner when the sun starts to go down and the summer breeze kicks up.
Keto strawberry shortcake starts with a thick biscuit like shortbread cake base that is topped with fresh juicy strawberries and homemade whipped cream. It will please everyone!
This recipe for keto strawberry shortcake is easy to make and the individual components can be prepped ahead of time and assembled when you want to serve it. This is an 
Berries are a group of fruits that are allowed on the keto diet. Strawberries are a keto approved as they are naturally lower in sugar and carbs. How many carbs are in strawberries? They have 8.7 net carbs per cup of chopped berries.
Strawberries are delicious dipped in homemade whipped cream or sugar free chocolate. If you are a fan of red strawberries, try this recipe for 
Once your heavy whipping cream and vanilla are added to a bowl, beat the cream using an electric mixer until stiff peaks form. You know you have stiff peaks when the mixture has thickened to a solid form and when you lift out your beaters, the whipped cream stands up and does not flop over.
Instead of building the shortcake, you can serve the three components – strawberries, whipped cream and shortcake – separately and have your guests pile on as much toppings as they desire.
It says to sift together flours, but I only see almond flour listed in the ingredients.
I have made it with just the almond flour, but it does not come out as fluffy as pictured. It is too thin to slice horizontally, so I think I must be missing another type of flour?
The plural on the flours was a typo. It’s only almond flour. I updated the directions. You can try adding 2 tablespoons of oat fiber to help with texture. It the cake comes out dense, maybe the eggs weren’t whipped enough?
I would like the cupcake baking instructions for all of your “cake” type options.
I’m wanting to do a church bazaar in November and do cupcakes only. Can you help with the cupcake instructions please??? Thanks!
Can you microwave the bread like with the mug cake? If so for how long? Thanks!
I haven’t tried this yet. If I were to do it, I would microwave it for 6-8 minutes then check and see if it is set on top.
It looks like your using granulated sweetener. I’m concerned that it might have a grainy texture w the strawberries. Would powdered sweetener be a better choice?
You can use powdered sweetener if you prefer.
How long do you cook in muffin pan?
I haven’t tried this recipe in a muffin pan so I’m not sure. I would start at maybe 6-8 minutes and check after that.
I have made this 4 times now, I use a 6 section muffin top pan, they always turn out great, thanks, it’s a wonderful keto treat!