Keto Strawberry Shortcake

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5 from 161 votes
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This keto strawberry shortcake recipe makes a moist, tender cake layered with creamy frosting and fresh strawberries. 3 grams of net carbs.

Looking for more keto cake recipes? Try keto chocolate cake, keto bundt cake, and keto carrot cake.

keto strawberry shortcake

I love a good strawberry shortcake, and my low-carb strawberry shortcake tastes almost identical to the classic. This keto version is made with almond flour, giving the cake an extra level of sweetness and delicate crumb, which complements the frosting and fresh strawberry flavor. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto strawberry shortcake
  4. Recipe tips and variations
  5. Storage instructions
  6. More keto cake recipes to try
  7. Keto Strawberry Shortcake (Recipe Card)

Why I love this recipe

  • Made with only 8 ingredients. Aside from the strawberries, they’re all simple keto baking staples you likely have on hand.
  • Naturally gluten-free. And it’s easy to make vegan with a few simple swaps. 
  • Minimal prep time. Just mix the dry ingredients, then the wet ingredients, fold them together, and let them bake. Decorating the cake is easy, and you don’t have to make it perfect–unless you want to!
  • A fun twist on the classic dessert. Classic shortcake is made with a biscuit base, but I wanted something a little firmer so we could layer it like a traditional cake.

★★★★★ REVIEW 

Best strawberry shortcake ever. All my family loved this. They could not believe it was sugar, and gluten-free. I made it into 4 layers. Delicious.”Kevin

Ingredients needed

  • Almond flour. You must use blanched almond flour, not almond meal. The latter will leave the cake layer incredibly gritty and with a loose crumb. 
  • Baking powder. Gives stability and leavening to the cake. 
  • Granulated sweetener of choice. Any granulated sweetener can be used. I prefer using allulose. 
  • Eggs. Room temperature eggs. 
  • Butter. Melted and salted butter. If you only have unsalted butter, add 1/4 teaspoon of salt to the dry ingredients. 
  • Vanilla extract– Gives a lovely vanilla flavor that balances out the sweet cream. 
  • Keto frosting and strawberries. For the topping and filling.

How to make keto strawberry shortcake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the cake batter. In a small bowl, combine the almond flour and baking powder. In a separate bowl, whisk together the sweetener, eggs, melted butter, and vanilla extract until smooth. Gently fold in the dry ingredients and stir until combined.

Step 2- Bake. Pour the cake batter into the two cake pans and bake for 27-30 minutes or until a skewer comes out clean.

Step 3- Cool. Remove the cakes from the oven and let them cool in the cake pans completely. 

Step 4- Frost. Place the first cake on a flat plate or surface. Spread half the frosting on top, followed by half the strawberries. Place the second cake layer on top, add the remaining frosting, and top with the remaining strawberries.

low carb strawberry shortcake

Recipe tips and variations

  • Make a vegan shortcake. Swap the eggs for equal parts flax eggs and use plant-based butter. 
  • Make a single-layered cake. Simply halve the ingredients. 
  • Use an electric mixer. While optional, I sometimes find using an electric hand mixer makes quick work of mixing the batter.  
  • Use other types of berries. In addition to strawberries, I like to top the cake with raspberries or blueberries for a little extra flavor and color. 
  • Serve the cake with keto ice cream and keto whipped cream for a more decadent treat.

Storage instructions

To store: Strawberry shortcake should be stored in the refrigerator, as it can spoil when left at room temperature. Keep it covered and it will keep fresh for up to 5 days.  

To freeze: Place slices of the cake in a shallow container and store in the freezer for up to 6 months. 

almond flour strawberry shortcake

More keto cake recipes to try

keto strawberry shortcake

Keto Strawberry Shortcake

5 from 161 votes
This keto strawberry shortcake is a moist and tender cake layered with a sugar free frosting and strawberries! Made with simple ingredients, it's a showstopping low carb dessert!
Servings: 12 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients  

For the filling and topping

Instructions 

  • Preheat the oven to 180C/350F. Grease two 9-inch springform cake pans and set aside.
  • In a small bowl, mix together the almond flour and baking powder and set aside. In a separate bowl, whisk together the sweetener, eggs, melted butter, and vanilla extract, until glossy and smooth. Gently fold through the dry ingredients until combined.
  • Transfer the cake batter amongst the two cake pans and bake for 27-30 minutes, or until a skewer comes out clean.
  • Remove the cakes from the oven and let them cool in the cake pans completely, before frosting and layering.
  • Place the first cake on a flat plate or surface. Spread half the frosting on top, followed by half the strawberries. Place the second cake layer on top, and spread with the remaining frosting and top with the remaining strawberries.

Notes

TO STORE: Strawberry shortcake should be stored in the refrigerator, as it can spoil when left at room temperature. Keep it covered and it will keep fresh for up to 5 days.  
TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 10gProtein: 12gFat: 26gSodium: 152mgPotassium: 86mgFiber: 7gVitamin A: 301IUVitamin C: 14mgCalcium: 141mgIron: 2mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 161 votes (159 ratings without comment)

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  1. 5 stars
    I was short on almond flour so I tapered this recipe down and used Lakanto Monkfruit Sweetener with Erythritol. I decided on using whipped cream and fresh sliced strawberries instead of the frosting. This was probably the best keto dessert I ever had. Thank you for sharing this!

  2. Hey arman… I accidentally put sugar in the flour first, instead of creaming sugar butter and eggs together. Do you know how this will affect final result? Thanks so much. Gina

  3. I plan to just top this cake with homemade strawberry sauce and whipped cream – I’m wondering if you think it would work to bake this in a bundt pan?

    1. 5 stars
      Best strawberry short cake ever. All my family loved this. They could not believe it was sugar, and gluten free. I made it into 4 layers. Delicious.