Keto Strawberry Shortcake Recipe with buttery almond flour biscuits, sweet strawberry sauce and light-as-air whipped cream is a dreamy summertime dessert that happens to be low carb and full of all-American flavor.
When strawberry season arrives, we’re all about looking for new keto-friendly ways to enjoy the summer bounty.
So naturally, strawberry shortcake is a must-have summertime favorite. Our version of this nostalgic treat stays low carb with a few ingredient swaps.
Most importantly, instead of doughy or dry shortbread biscuits made with wheat flour, our buttery biscuit mix makes sweet, crumbly and rich shortbread cakes for your dessert that even non-keto eaters will be amazed by.
How to Make Keto Strawberry Shortcake
NuTrail Butter Biscuit mix makes this crowd-pleasing dessert as easy as, well, cake!
All you need to whip up dense, moist biscuits with our mix is unsalted butter, eggs, vanilla extract and a bit of keto-friendly sweetener.
Tip: Make sure your butter is nice and cold before you add it to the biscuits dough. This helps create flaky layers.
Make-Ahead Strawberry Shortcake
If you’re entertaining, this is a great recipe that will delight a hungry crowd and can be made ahead of time.
In fact, it’s best to serve your shortbread at room temperature so that it doesn’t melt the whipped cream or degrade the plump and juicy strawberries.
Store keto biscuits in an airtight container on the counter for up to four days.
Unlike regular shortbread, the natural fat in our biscuit mix helps keep your baked goods from going stale.
You can make the whipped cream several hours ahead of time and store it in the refrigerator in an airtight container.
If the cream looks deflated at all when you’re ready to serve dessert, simply whip it again for a few minutes to refresh it.
The strawberry sauce is best within an hour of preparing it.
But you can always slice the berries ahead of time, keep them in the fridge, then add the sweetener about an hour before dessert.
That way, you’ll have a juicy and sweet sauce without losing the fresh strawberry texture.
Strawberry Shortcake Recipe
Prep time: 30 minutes
Cook time: 15 minutes
1⅓ cups NuTrail Butter Biscuit Mix
2 tablespoons monk fruit sweetener
¼ cup cold butter, cubed
1 teaspoon vanilla extract
2 pints strawberries, sliced
3 tablespoons monk fruit sweetener
2 cups heavy whipping cream
2 tablespoons powdered monk fruit
1 teaspoon vanilla extract
Preheat the oven to 375°F.
1.In a mixing bowl, combine the biscuit mix and monk fruit sweetener. Use a pastry cutter or a fork to work the butter into the dough until you have pea-sized balls of butter.
2. Add the eggs and vanilla and stir until just combined. Divide the dough into 6 balls and place into a small baking dish. Lightly flatten the balls into discs.
3. Bake for 13–15 minutes or until the shortbread is lightly golden brown on top. Remove from the oven and let cool fully in the baking dish.
4. To make the strawberry sauce, combine the sliced strawberries and monk fruit in a mixing bowl. Let the mixture sit for 30 minutes to macerate.
5. To make the whipped cream, beat the cream, powdered monk fruit and vanilla with an electric mixer on high speed until firm peaks form.
6. Serve the biscuits with strawberry sauce and whipped cream.
More Keto Dessert Recipes
If you love this beautiful summertime dessert, find more keto-friendly recipes on our blog, including these favorites: