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!
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
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.
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.
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.
Keto Strawberry Shortcake
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto strawberry shortcake
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