Keto Strawberry Shortcake

This Keto Strawberry Shortcake is the perfect spring and summer low carb dessert. With moist cake, fresh whipped cream and perfectly sweet strawberries, this is a perfectly balanced keto treat.

5 from 4 reviews



for the cake:

for the filling:


for the cake:

  1. Preheat the oven to 350°F.
  2. Using a stand mixer or electric mixer, whisk the egg whites and cream of tartar together until thick and frothy. Add the powdered erythritol and whip until thickened.
  3. Add the egg yolks to the mixture and beat until thick and creamy.
  4. Combine the almond flour, coconut flour and baking powder in a large bowl and whisk to remove any clumps.
  5. Fold the dry ingredients into the egg mixture, mixing slowly so that you do not deflate the egg mixture.
  6. Combine the melted butter, almond milk and vanilla extract together and add to the batter, again folding gently until just combined.
  7. Grease and line two – 8-inch sandwich cake pans and spoon half of the batter into each, smoothing it out carefully.
  8. Bake for 45 to 60 minutes, checking at the 45 minute mark to see if a toothpick comes out clean.
  9. Remove from the oven and cool the cakes on a cooling rack.
  10. Once cooled, very carefully cut each cake in half – the outside edge can be a bit crumbly so use a very sharp knife and a gentle hand.

for the filling:

  1. Combine the heavy cream, erythritol and vanilla in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.

putting it all together:

  1. Complete each layer by spreading a layer of whipped cream on top of a cake layer, sprinkling some strawberries on top of the whipped cream and topping with another layer of cake. Repeat until you have used all for layer of cake.


Net Carbs Per Serving: 8.9g


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