Keto Strawberry Shortcake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

4 cups almond flour
2 teaspoon baking powder
1 cup allulose
8 large eggs room temperature
1/4 cup butter melted
1 tablespoon vanilla extract

For the filling and topping

2 cups keto vanilla frosting
2 cups strawberries hulled and sliced

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Grease two 9-inch springform cake pans and set aside.
In a small bowl, mix the almond flour and baking powder, then 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 among the two cake pans and bake for 35-45 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

Sweetener: Allulose works best, but monk fruit should also be okay. I don't recommend erythritol or stevia, as they leave the cake gritty and/or bitter.

Leftovers: Keep in the fridge, covered, for up to 5 days. You can also freeze slices for up to 6 months.

Nutrition