This Low Carb Strawberry Shortcake recipe is an easy keto-friendly dessert that features a homemade grain-free pound cake, strawberries and a no sugar added whipped cream. I make my pound cake with a mix of almond flour and coconut flour, but include an easy option for Keto Strawberry Shortcake with coconut flour only. Overall, this is an easy low carb dessert that is perfect all year long.
Why make Low Carb Strawberry Shortcake?
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.
What is included in this Strawberry Shortcake?
This Low Carb Strawberry Shortcake includes a vanilla almond and coconut flour pound cake, a keto strawberry sauce (sometimes I use fresh strawberries), and sugar-free whipped cream.
My version of this recipe is slightly different than most others because I prefer to include pound cake instead of angel food cake.
Fresh or Frozen Strawberries?
If you can find sweet strawberries in your local market, then fresh strawberries certainly work in this dish! Sometimes, though, you can substitute fresh strawberries with frozen strawberries.
When I substitute frozen strawberries, I turn them into a Keto Berry Sauce (the same sauce I used on Keto Lemon Blueberry Cheesecake Bites).
The sauce includes frozen strawberries (you can use fresh if you just want a strawberry sauce), lemon juice, Xanthan Gum, and a keto-friendly sugar-replacement.
Variations to the Keto Strawberry Topping:
If you want to create different versions of this dessert, then you can change the berry used. In fact, I love to swap the strawberries for blueberries, raspberries, and mixed berries.
In the example below, I used frozen mixed berries and the low carb coconut flour pound cake that I mention in the recipe notes.
Can you make Low Carb Strawberry Shortcake with coconut flour only?
Yes. In this recipe, I’m sharing a method for making a keto pound cake with an almond flour and coconut flour mix. I tend to avoid baking with coconut flour exclusively because it can be a bit tricky.
For example, you cannot substitute coconut flour 1:1 with almond flour. It can also get pretty dry if you don’t add enough moisture.
So, when I’ve made this cake with coconut flour only, I use my go-to low carb coconut flour pound cake mix. Besides being super easy to make, I’ve had really great results in using it to get a moist pound cake. Each serving of cake mix has 1g net carb.
Tips to Making Low Carb Strawberry Shortcake
Use a quality loaf pan
I prepared this cake in my new, stainless steel loaf pan from 360 Cookware. The construction of this pan allowed me to make the cake without using additional fat or spray. I lined the bottom of the pan with a piece of parchment paper, and when it was done, the cake plopped right out.
Make the Brown Butter or Browned Ghee
One key ingredient to this Low Carb Strawberry Shortcake is brown butter or browned ghee. Brown Butter or Brown Butter Ghee is essentially butter or ghee that has been “browned” in a saucepan.
You can easily make it by simply adding the required amount of ghee or butter to a saucepan on medium-low heat and cook it until it turns an amber color. This process takes about 5 minutes.
I like to add browned butter to desserts because it adds another caramel-like hint of flavor that just takes the dessert to the next level.
If you don’t want to brown your butter, then no worries! This dessert will still taste delicious without it.
Swap Collagen Peptides for the Xanthum gum if you wish
When I first started doing keto and low carb baking, I noticed that a lot of recipes used Xanthum gum. This was the one ingredient that I didn’t have in my keto pantry.
After buying Xanthum gum and testing more recipes, I have noticed that it can easily be substituted for Unflavored Collagen Peptides. In this recipe, you can use 2 scoops of Collagen Peptides (~2 tbsp) in place of the Xanthum gum.
In this recipe, the Xanthan Gum or Collagen Peptides give the cake a bit more structure. However, if you don’t have either of these and still want to make this, then you can omit it.
Want more keto cake recipes?
If you’re a cake lover like me, then it’s important to have a stash of keto-friendly cake recipes. Some options are any one of these 15+ keto cake recipes. In the collection, there’s a range of yellow cakes, chocolate cakes, and cheesecakes.
If you want a more traditional cake recipe then this Classic Keto Vanilla Cake Or Cupcakes might be a good fit for you.
Cake Dry Ingredients
Cake Wet Ingredients
No Sugar Added Whipped Cream
- Preheat oven to 350 degrees
- Mix dry ingredients in a small bowl
- Mix all wet ingredients to a stand mixer or mixing bowl
- Use a rubber spatula to incorporate dry ingredients to the wet in 3 stages (in other words don't dump the whole bowl of dry ingredients into the wet ingredients all at once).
- Add the mixture to a non-stick loaf pan
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean
- If you make a Strawberry Topping: Adding all of the ingredients for the Strawbery Topping to a sauce-pan. Cook on medium low for 10-15 minutes. As it cools, the sauce will thicken.
- Make the no sugar added whipped cream by adding all of the ingredients to a stand mixer, blender bottle, or mixing bowl, then whip or shake until it turns into whipped cream (~5 minutes in a stand-mixer on high)
- Allow the cake to cool for 10-15 minutes
- Combine the Strawberry Shortcake layers: cake, whipped cream, berries