Ingredients:

  • Shortcake:
    • 1 cup almond flour
    • 1/4 cup coconut flour
    • 1/4 cup erythritol or preferred keto-friendly sweetener
    • 1 tsp baking powder
    • 1/4 cup melted butter
    • 2 large eggs
    • 1/4 cup heavy cream
    • 1/2 tsp vanilla extract
  • Topping:
    • 1 cup fresh strawberries, sliced
    • 1 cup heavy cream (for whipping)
    • 1 tbsp erythritol or sweetener (optional)
    • 1/2 tsp vanilla extract

Instructions:

  1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make Shortcake Dough: In a mixing bowl, combine almond flour, coconut flour, erythritol, and baking powder. Add melted butter, eggs, heavy cream, and vanilla extract. Mix until well combined.
  3. Shape and Bake: Divide dough into 4 portions and shape each into a small round on the baking sheet. Bake for 15-18 minutes, until golden. Cool on a wire rack.
  4. Prepare Topping: In a bowl, whip heavy cream with erythritol and vanilla extract until soft peaks form.
  5. Assemble Shortcakes: Slice each shortcake in half, add whipped cream and strawberries, and place the top half back on with more whipped cream and berries if desired.

Cooking Time:

  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes

Servings:

  • Serves: 4

Nutritional Information (per serving):

  • Calories: 280
  • Fat: 24g
  • Protein: 6g
  • Carbs: 6g
  • Fiber: 3g
  • Net Carbs: 3g

Enjoy this keto-friendly, low-carb strawberry shortcake with a deliciously creamy filling and fresh strawberries, perfect for satisfying your sweet tooth on a ketogenic diet!