Low-Carb Strawberry Shortcake

Close up overhead view of a serving of Keto Strawberry Shortcake

Grain-free, sugar-free almond strawberry shortcake is a popular dessert year-round. You'd never guess it's gluten-free!

Course Desserts

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 424kcal

Author Elaine

Ingredients

Cake

6 tablespoon butter, softened
½ cup Lacanto Monkfruit sweetener with erythritol
4 large eggs at room temperature
1 ½ teaspoon vanilla extract, pure
¼ cup almond milk or other plant-based milk
1 ½ cups blanched almond flour, finely ground
¼ cup coconut flour
¾ tablespoon baking powder, gluten-free
¼ teaspoon sea salt

Strawberry Sauce

1 pound (450 gm) strawberries, fresh or frozen
¼ cup Lacanto Monkfruit sweetener with erythritol
½ medium lemon, zest and juice of
1 tablespoon cornstarch mixed with 3 tablespoon water, optional (not keto)

Whipped Topping

1 ½ cups heavy cream (whipping cream)
2 tablespoon powdered Monkfruit sweetener with erythritol*, see note below

Instructions

For best results, make sure your eggs are at room temperature and your butter is softened before beginning.
Preheat oven to 350°F.
Line an 8-inch square pan with parchment paper so the edges are slightly draped over the sides of the pan.
Combine the softened butter and sweetener with an electric mixer and beat until smooth and fluffy. Add the eggs, one at a time and continue to beat after each addition. Add the milk and vanilla.
Combine the almond flour, coconut flour, baking powder and salt in a separate bowl, then add these dry ingredients to the wet ingredients gradually. Beat until smooth.
Transfer the batter to the prepared pan, spreading it evenly to the edges.
Bake at 350°F. for 18-22 minutes, or until cake is golden, springs back slightly when touched and a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan before transferring to a cooling rack.
To make the strawberry sauce, first make a slurry by stirring the water and cornstarch together. Combine strawberries, sweetener, lemon juice and cornstarch mixture in a medium saucepan. Heat over medium heat until slightly thickened and the sauce has turned glossy. Remove from heat and let cool.
Whip the cream with sweetener and vanilla until stiff peaks form.
Cut the cooled cake into squares, then split the squares horizontally in half to make two layers. Top the bottom layer with strawberries and whipped cream then repeat with the second layer, finishing with more strawberries and whipped cream. Serve immediately or chill until serving time..

Notes

Note that this cake does not rise very high. It will only be about 1-inch thick or less once baked. However, since it has a texture similar to a pound cake, thin layers are best for this dessert. Slice the cake into four large squares or preferably six rectangles, then cut the pieces horizontally.

If you bake this in an 8-inch square pan, you can make 4 very large servings or 6 - 8 regular servings. Since the cake is made with almond flour and eggs and the dessert is topped with whipped cream or coconut whip or yogurt, it is quite filling.

To decide how much whipped topping you'll need, remember that whipping cream doubles in volume when whipped.

To make powdered sweetener to add to the whipping cream, whir Lacanto Monkfruit sweetener in a blender to grind it more finely.

Nutrition