.A simple delightful recipe for low carb cream cheese strawberry shortcake
Is there anything that says summer more than strawberries? There is just something so right about biting into a juicy ripe strawberry in the summer. So much flavor is packed into this little heart-shaped gem.
Strawberries are loved by everyone in our family. It’s also common knowledge that Randy’s favorite recipe is a strawberry shortcake.
Which is why coming up with a low carb cream strawberry shortcake for the hubby was a real priority.
Thankfully, all you really need for a good low carb cream cheese strawberry shortcake, is a great pound cake recipe.
I was blessed to create a Keto cream cheese pound cake two years ago. That has quickly become a favorite in the low carb keto community.
In fact my low carb LCHF cream cheese pound cake, has been pinned tens of thousands of times.
It’s funny what ends up going viral on social media.
Recently Jonita, Nita for short from NitaLCHF4Life featured a Strawberry Chocolate Mousse Cake that she made using sesame seed flour for a nut-free option.
This really intrigued me, because I had been looking for a low carb flour alternative that was also nut-free.
My popular low carb keto cream cheese pound cake is made with almond flour and therefore individuals who are allergic to nut were not able to enjoy it.
That is until Nita shared with me the use sesame flour for a nut-free option that substitutes well for almond flour.
Nita shared how sesame seed flour was her flour of choice when baking low carb. Why? Because it was the closest thing to regular flour she had encountered and it was not as expensive as almond flour.
I thought that was a genius idea and immediately thought how I could use this flour substitute to create a low carb cream cheese pound cake that more people could enjoy
Nita grinds her own sesame seeds to make her flour, I on the other hand went the lazier route and purchased sesame seed flour already milled.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Sesame Seed Flour
Although I was now eager to try my sesame seed flour, I was not sure if I would like the flavor, or texture. Thankfully, I was not disappointed and neither was my family.
There are several things to love about sesame seed flour. Besides the fact that it’s a more economical low carb flour alternative, it’s a great choice for people with nut allergies and even lower in carbs and calories than almond flour.
I’ve been asked to create a nut free version of my keto cream cheese pound cake several times, but I had not been able to come up with a good alternative for almond flour.
Thanks to Nita I now have a great and simple solution to share with my readers.
The strawberry topping for this short-cake is quite simple and allows for the strawberries to be the star of this summer friendly recipe. Give this recipe a try and give Nita some love by checking out her blog!
Make Low Carb Easy
Sometimes our low carb keto lifestyle can use a little reinforcement. This is especially the case when starting a keto diet or when you hit a weight plateau.
We recommend the use of exogenous ketones as a tool to boost your ketone levels. It is not a replacement for doing well-formed ketogenic lifestyle but simply a tool to train your body to use ketones as fuel.
Keto//OS is the brand we use and what we have shared with our local community group.
To learn more about the Keto reboot a 60 hour program that can help you reach your ketosis goals faster.
For detail information on which plan can best suit your needs read more here.
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Low Carb Cream Cheese Strawberry Shortcake
A low carb cream cheese strawberry shortcake recipe that is nut-free.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 2 1/2 cup sesame seed flour
- 1 3/4 cup of swerve or other sugar substitute
- 2 tsp baking powder
- 1/2 tsp of salt
- 8 eggs
- 8 oz cream cheese
- 1 cup softened butter
- 1 tsp of vanilla
- 3 pints of fresh strawberries sliced
- ¼ cup of sugar substitute (I used Swerve)
- 1 teaspoon of vanilla extract
- ¼ teaspoon of sea salt
- 2 cups of sugar free whipped cream
- Preheat oven to 350 degrees
- In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated.
- Next add the cream cheese and vanilla and mix well. Add the eggs one at a time making sure to mix well after each addition.
- Lastly, add all the dry ingredients until well combined.
- In a well-greased 14X10 sheet pan bake for 30 to 40 minutes until golden brown on top.
- Makes one 14X10 sheet pan or 2 dozen cupcakes (bake cupcakes for 20-25 minutes)
- Once cake is fully cooled you can use a biscuit cutter to cut the shortcakes or slice a cup cake in half.
- Add two tablespoons of strawberry topping and 1 tablespoon of whipped cream to each shortcake or cupcake.
Enjoy in good health!