Keto Strawberry Shortcake - Sugar-Free

Layers of gluten-free vanilla almond cake, strawberries and fluffy whipped cream make this Keto Strawberry Shortcake recipe a popular dessert year-round. This sugar-free cake has a texture similar to pound cake, making it a good choice for strawberry shortcake!

I'm bringing you this Gluten-Free Sugar-Free Strawberry Shortcake recipe today because I can't wait for summer to share it with you. It's just that good!

🛒 Ingredients

Here's what you'll need:

For the cake

• butter: adds flavour and creates a tender texture. Soften the butter first before combining it with the sweetener.
• sweetener: to keep this cake low-carb, use a 0-calorie sweetener. My favourite sweetener is Lacanto Monkfruit with erythritol. It acts similarly to granulated sugar in baking. However, you can use granulated sugar if you'd like. You can also use coconut sugar, but the cake will be darker in colour.
• eggs: with 4 eggs in this recipe, you'd think this cake would taste "eggy," but it does not. The eggs help the cake to rise and give it elasticity. The protein in egg whites helps to provide structure to baked goods while the yolks provide moisture.
• milk: any type: almond milk, cashew milk or other plant-based milk
• vanilla: pure vanilla extract
• almond flour: use blanched, finely ground almond flour for the best texture.
• coconut flour: is relatively low in carbohydrates while being high in protein and fiber.  It's very absorbent. A small amount of coconut flour will absorb a large amount of liquid. Don't leave it out in this recipe. The combination of almond flour and coconut flour is necessary.
• baking powder: gluten-free

For the Strawberry Sauce

• strawberries: fresh or frozen
• sweetener: 0-calorie granulated sweetener like Monkfruit with erythritol, or options listed above
• the juice and zest of half a lemon
• thickener: if you want to make a thicker sauce, you can thicken it with a little cornstarch and water. However, cornstarch is too high-carb for a strict keto diet. If you're using fresh strawberries, you won't need this. Thickening the sauce is optional if you're using frozen strawberries, too. Your sauce will be a little thinner, but one of the delicious aspects of strawberry shortcake is the fact that the crushed juicy strawberries soak into the cake!

To Make the Whipped Topping

• heavy cream: also known as whipping cream OR you can use Greek yogurt
• 0-calorie sweetener like Monkfruit with erythritol (powdered or ground in your blender)
• pure vanilla extract

🔪 Instructions

• For best results, make sure your eggs are at room temperature and your butter is softened before beginning.
• Preheat your 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 the cake is golden, springs back slightly when touched and a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan before transferring it to a cooling rack.
• To make the strawberry sauce, first make a slurry by stirring the water and cornstarch (or arrowroot) together. Combine strawberries, sweetener, lemon juice and the slurry in a medium saucepan. You can leave some strawberries whole and mash the rest if you'd like. Heat over medium heat until the sauce is bubbling, has slightly thickened and turned glossy. Remove from the heat and let cool completely.
• 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.

❓Frequently Asked Questions

🔁 Possible Variations

Enjoy, everyone!

When you make this pumpkin spice bread, please leave a comment below. I love hearing from you! Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox!

🗒 Gluten-free cake recipes to try

📖 Recipe

Low-Carb Strawberry Shortcake

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

Print Pin Rate

Course: Desserts

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 424kcal

Author: Elaine

Cook ModePrevent your screen from going dark

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

Calories: 424kcal | Carbohydrates: 14g | Protein: 10g | Fat: 39g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 220mg | Potassium: 281mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1062IU | Vitamin C: 37mg | Calcium: 159mg | Iron: 2mg

Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!