Low-carb Strawberry Shortcake
A keto-friendly, low-carb recipe for Strawberry Shortcake. Includes layers for grain-free pound cake, fresh strawberries or a strawberry sauce, and no sugar added whipped cream.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
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
How to make Low Carb Strawberry Shortcake with coconut flour:
If you would like to make this with coconut flour only, then I'd recommend this low carb coconut flour pound cake mix. It gives me a moist, fluffy cake every time without having to worry about how to substitute coconut flour with almond flour correctly.
Calories: 315kcal | Carbohydrates: 8g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 253mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 14.9mg | Calcium: 109mg | Iron: 1.2mg