This keto almond flour strawberry shortcake is the perfect low-carb dessert! Layered with macerated strawberries and sugar-free whipped cream. It's great for summer gatherings or guilt-free indulgence!
Can we agree that nothing says summer like strawberry shortcake? Well with my keto almond flour version, you can enjoy all the classic flavor without the carbs or gluten.
It's a low-carb dessert that feels like a treat but fits perfectly into your keto lifestyle.
I decided to make an almond flour version after my coconut flour strawberry shortcake was well received. Your'e welcome!
Be sure to check out our entire collection of keto cakes for more delicious options!
Why This Recipe Works
This almond flour keto strawberry shortcake delivers all the familiar flavors of a classic dessert, without the carbs. Here's why it works so well:
- Almond Flour: It's naturally rich in healthy fats and protein, which helps create a soft, slightly dense crumb that mimics traditional shortcake without needing gluten. Its mild flavor also allows the strawberries and cream to shine.
- Cream Cheese: Featured in both the shortcake batter and whipped topping adds a rich texture and a slight tang that balances the sweetness. It also helps stabilize the structure of the cake and the whipped cream.
- Sweetener: Using a granulated sugar substitute ensures the shortcakes have the right amount of sweetness while keeping the recipe keto-friendly. The sweetener also helps the strawberries macerate properly, releasing their juices just like traditional sugar would.
- Whipped Cream: Adding a bit of cream cheese to the whipped cream not only enhances the flavor but also gives it structure. This means your whipped topping won't deflate or melt quickly, making the dessert easier to prepare ahead.
- Built-In Portion Control: By baking the shortcake batter into cupcakes, each serving is already pre-portioned. This makes it perfect for entertaining or keeping your macros in check without sacrificing flavor.
Ingredients Needed
The following are the ingredients you'll need for a homemade strawberry shortcake that is perfect for anyone on a low-carb diet.
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Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients you'll need:
For the Almond Flour Shortcakes
- Almond Flour - A low-carb alternative to wheat flour, giving the shortcakes a tender, moist texture.
- Granulated Sugar Substitute - Keeps things sweet without spiking your blood sugar.
- Baking Powder - Adds lift and helps create a light crumb.
- Salt - Enhances the flavor of the other ingredients.
- Eggs - Provide structure and richness; a key to the shortcake's fluffy texture.
- Cream Cheese - Adds moisture and richness while giving a slight tang.
- Unsalted butter - Brings buttery flavor and tender texture.
- Vanilla extract - Adds warmth and depth of flavor.
For the Fresh Sugar-Free Strawberry Topping
- Fresh Strawberries - The star of the show; naturally sweet and juicy.
- Granulated Sugar Substitute - Helps draw out the juices and intensify the natural sweetness.
- Vanilla Extract - Adds a subtle richness to the berry topping.
For the Whipped Cream
- Heavy Cream - Whips into soft peaks for a light, airy topping.
- Cream Cheese - Helps stabilize the whipped cream so it holds its shape.
- Granulated Sugar Substitute - Sweetens the cream without the carbs.
How To Make This Almond Flour Strawberry Shortcake Recipe
Start by preparing the almond flour shortcakes. Let the eggs, cream cheese, and butter come to room temperature for easier mixing. Preheat your oven to 350°F and grease a 12-cavity muffin pan or line it with paper liners.
In one bowl, whisk together the almond flour, baking powder, and salt.
In a larger bowl, use an electric mixer to beat the butter, cream cheese, sugar substitute, and vanilla until light and fluffy. Then, add the eggs one at a time, mixing well after each addition.
Don't worry if the mixture looks slightly separated - once the dry ingredients are added, everything will come together smoothly.
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Slowly incorporate the dry ingredients into the wet, scraping the sides of the bowl as needed.
Spoon the batter into the muffin tins, slightly overfilling each cavity to encourage a nice muffin top.
Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out mostly clean.
Cool the cupcakes in the pan for 10 minutes, then transfer to a rack to cool completely before slicing each in half.
While the cupcakes bake, prepare the strawberry topping. Wash, hull, and slice the strawberries.
In a bowl, toss them with vanilla and your sugar substitute, then let them sit at room temperature for about 15 minutes to macerate and release their juices.
For the whipped cream, beat the cream cheese, sugar substitute, vanilla extract, and a small portion of the cream until well combined.
Add the remaining cream and whip until soft peaks form. The cream cheese helps keep the whipped cream stable so it holds its shape beautifully.
To assemble, place the bottom half of a cupcake on a plate. Top it with a spoonful of the strawberries and their syrup, followed by a dollop of whipped cream.
Add another spoonful of strawberries before placing the cupcake top over everything. Assemble right before serving for the best texture and presentation.
Not sure which sugar substitute to use? Check out our comprehensive guide to the best keto sweeteners to find options that work best for your taste and baking needs.
It covers everything from erythritol, allulose, to monk fruit and stevia blends, so you can confidently choose the right one for your recipe.
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Keto Almond Flour Strawberry Shortcake (Gluten-Free)
- This keto almond flour strawberry shortcake is the perfect low-carb dessert! Moist shortcakes layered with macerated strawberries and sugar-free whipped cream. Great for summer gatherings or guilt-free indulgence!
Ingredients
Almond Flour Shortcakes
- 2 ½ cups finely almond flour
- 1 ¼ cups of granulated sugar substitute
- 2 teaspoons baking powder
- ¼ teaspoon of salt
- 8 eggs, room temperature
- 8 ounces cream cheese (room temperature)
- 1 cup softened unsalted butter
- 2 teaspoons of vanilla extract
Fresh Sugar-Free Strawberry Topping
- 1 ½ pounds of fresh strawberries sliced
- ¼ cup of granulated sugar substitute
- 1 teaspoon of vanilla extract
Whipped Cream
- 2 ½ cups of heavy cream
- 2 ounces of full-fat cream cheese (room temperature)
- ¼ cup of granulated sugar substitute
Instructions
Cupcakes (shortcake)
- Allow your eggs, cream cheese, and butter to come to room temperature.
- Preheat your oven to 350 degrees.
- Grease a 12-cavity muffin pan generously with butter or line it with muffin liners.
- In a medium-sized bowl, combine your almond flour, baking powder, and sea salt. Set it aside.
- In a large bowl, using a handheld electric mixer or a standup mixer beat together the room-temperature butter, cream cheese, sugar substitute, and vanilla extract until light and fluffy.
- To this butter and cream cheese mixture, add the eggs one at a time. Make sure to scrape the bowl several times. Note that due to a large number of eggs the mixture will not fully combine, this is normal once you add the dry ingredients to this wet mixture, and the ingredients will come together perfectly.
- To the wet ingredients, slowly add all the dry ingredients to a low mixing setting. Make sure to scrape the bowl a couple of times.
- Overfill the muffin pan just slightly. Slightly overfilling your muffin tins will create a nice muffin top.
- Bake the muffins for 30-35 minutes until lightly golden brown on the top.
- Check for doneness by inserting a toothpick, and if it comes out clean with just a tiny amount of cake crumbs, your cake will be completely baked.
- Allow your cupcakes to cool in the pan for about 10 minutes before taking them out of the mold. Allow them to cool on a baking rake for 20 minutes before slicing them in half.
Strawberry Topping
- Wash, hull, and slice thinly your fresh strawberries.
- In a large bowl, mix your sliced strawberries with the vanilla extract and sugar substitute.
- Allow the strawberries to sit at room temperature to macerate for 15 minutes. This will cause the berries to produce their sauce.
Whipped Cream Topping
- In a large mixing bowl, using an electric mixer at the highest setting, mix the 2 ounces of cream cheese, vanilla extract, and the sugar substitute and ½ cup of the heavy cream. Blend until everything is well combined.
- Once this is fully combined, add the remainder of the heavy cream.
- Beat on high with an electric mixer until a soft peak forms and holds its shape.
Note: adding a little cream cheese stabilizes the whipped cream and prevents it from collapsing.
Assembling The Almond Flour Strawberry Shortcakes
- Slice each cupcake in half. Each serving of shortcake includes both halves.
- Place the bottom half of the cupcake on a plate and spoon one tablespoon of the strawberries that have had time to macerate.
- Add a couple of tablespoons of whipped topping.
- Next, add another tablespoon of strawberry topping before adding the top half of the cupcake.
- For best results, assemble each strawberry shortcake right before serving.
Notes
Store the cupcakes, strawberry topping, and whipped cream in the refrigerator separately.
Assemble each shortcake right before serving to prevent the cupcakes from becoming soggy after the toppings are added.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 21.9gSaturated Fat: 12.2gCholesterol: 180mgSodium: 175mgCarbohydrates: 5.2gNet Carbohydrates: 3.9gFiber: 1.3gSugar: 0.9gProtein: 7.8g
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