Low Carb Strawberry Shortcake [+VIDEO]

This Low Carb Strawberry Shortcake recipe is an easy, keto-friendly dessert that features a homemade vanilla almond and coconut flour pound cake, fresh strawberries or keto strawberry sauce, and a no sugar added whipped cream. Though I love this all year long, it’s a great addition to your Easter menu, as well as the warm weather days of spring and summer.

Why Make This

One of my favorite childhood birthday memories was going to Isgro Bakery in South Philly to get a Strawberry Shortcake.

Besides having what seemed to be GIGANTIC strawberries, their cake and whipped cream were always fluffy and moist.

This recipe is my way of re-making a childhood favorite in a way that:

• Is low-carb and keto-friendly
• Includes pound cake (some strawberry shortcakes use angel food cake instead)

Ingredients Needed

I’ll share some details about certain ingredients below so that you know why they are included and how to best substitute them.

Fresh Strawberries or Strawberry Sauce

If you can find sweet strawberries in your local market, then fresh strawberries are the easiest to work with.

You can also substitute frozen strawberries by making my keto strawberry sauce. It’s great as a cake and cheesecake topping. Plus, it has just four ingredients.

Keto Whipped Cream

Keto Whipped Cream is easy to make at home. I usually make mine up to a day ahead and chill it in the refrigerator. However, you can use your favorite whipped topping.

Browned Butter

You can use browned butter or regular melted butter. But, as I mentioned in my keto cookie dough bars, browned butter has a richer, caramel-like flavor.

To make browned butter, just add the butter to a saucepan and cook it for about five minutes. The end result will look like the second photo below.

Coconut Flour and Almond Flour

This recipe was tested using both almond flour and coconut flour. Though it might be tempting, you should not substitute one for the other. This recipe requires both.

Keto Sweetener

I’m using 1:1 keto sugar replacement. I’ve had success using powdered or granular Monk Fruit Erythritol or this baking sugar alternative.

How to Make This

Mix the dry ingredients (photo 1).

Mix the wet ingredients (photo 2). I mix these in two stages. Essentially I add all the wet ingredients in one stage and add the eggs last.

Combine the wet and dry ingredients (photo 3) and place the batter in parchment lined cake pans (I used two 9-inch pans) or a 360 Cookware loaf pan (photo 4).

Top Cooking Tips & FAQs

• Any low-carb berry will work: feel free to use strawberries, raspberries, and blueberries. All of them can be used fresh. You can also use my raspberry and blueberry sauce recipes.
• Cook times vary by baking pan: I’ve made this cake in a loaf pan and two cake pans. The loaf pan took the longest (about 45 minutes). The two cake pans were the quickest (about 20-25 minutes).
• Don’t skip out on the parchment paper: the cakes will slide out of the cake pans if you line them. I used these 9-in parchment cake liners.
• Store in the refrigerator: I keep this cake in a cake box in the refrigerator for up to 3 days.

More Keto Cake Recipes

If you’re a cake lover like me, then it’s important to have a stash of keto cake recipes. Across the site, you’ll find things like my keto lemon pound cake, the best low-carb carrot cake, and my keto pumpkin pie cheesecake bars.

If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!