Keto Strawberry Shortcake
Delicious keto strawberry cake with a golden, moist cake for the base. Loaded with juicy, red, fresh organic strawberries that are low carb and keto friendly. A fluffy, whipped cream that goes right in the middle of the shortcake. At only 5g net carbs per serving calm your strawberry cravings with this sweet keto dessert!
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Servings: 3 cakes
Calories: 309kcal
Equipment
- muffin top pan
Ingredients
Dry
- 1/2 cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoon granluated sweetener
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet
- 1 large egg
- 2 tablespoon unsalted butter
- 1/2 teaspoon vanilla or butter extract
Strawberry Topping
- 3/4 cup Strawberry 126g
- 2 tablespoon granulated sweetener
Whipped Cream Topping
- 1/4 cup heavy cream
- 2 tablespoon sour cream
- 2 tablespoon powdered sweetener
- 1/2 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350°F
- Mix all dry ingredients
- Melt butter and mix the rest of the wet ingredients together
- Combine dry and wet ingredients
- Spoon into muffin top pan spread then bake for 15 minutes in preheated oven
Strawberry Topping
- Cut up strawberries in large pieces
- In a small pot on low/medium heat place strawberries in along with granulated sweetener
- Continue stirring until strawberries thicken up. Make sure the heat isn't too high and the mix is bubbling out of control. Steam is fine but bubbling too much is a sign of the heat being too high.
- Remove once thickened then set aside.
Whipped Topping
- In a small bowl, pour in heavy cream. Add in powdered sweetener and vanilla extract.
- Beat at a high speed with a hand mixer until stiff peaks are formed. Add in sour cream and blend just enough to mix in the sour cream.
Video
Notes
Helpful Recipe Tips
- What are muffin tops? There is a special silicone pan I used to make these. You can use cupcake molds or you could drop the batter in the pan like biscuits. the muffin top pan is just super easy and creates a great presentation.
- Cooking strawberries? When you cook the strawberries you release a completely different flavor. It's much more of the strawberry flavor we are use to then just raw strawberries. The glaze is created by basically caramelizing the fruit. I recommend larger chunks over smaller ones. You can even cook half then toss in the raw half afterward for a more complex flavor.
Nutrition
Calories: 309kcal
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