Low-carb and cute, this Keto mini strawberry shortcakes recipe is the perfect bite-sized dessert for summer.
Why Isn’t Shortcake Keto?
They sure seem light for dessert. The airy, cloudlike cake, sweet strawberries, and a dollop of whipped cream all seem innocent enough.
Unfortunately, even though it seems like it goes easy on the carbs, strawberry shortcake isn’t going to do your Keto diet any favors.
Take a typical one-serving cake you might buy at the grocery store in a package. One of those cakes might have 14 grams of carbs — that’s more than twice the amount you’ll get in this recipe, and we haven’t even talked about the strawberries and cream yet!
It’s not the worst thing you could eat on Keto, but there is a better way.
How to Make Keto Shortcake
The good news is that the strawberries themselves are a good choice for Keto. Berries tend to be a better option than higher-carb fruits like bananas and pineapples.
This recipe also doesn’t use a lot of them. A cup of strawberries will be split six ways, so they won’t pose a problem with your macros.
A bigger challenge is dealing with the cake. Tasty, delicious cake is almost always an unfortunate mix of white flour and sugar.
I dialed back the carbs by swapping the sugar for a Keto sweetener (stevia works well). Then I tossed the white flour and replaced it with almond flour.
Nut-based almond flour has plenty of fat, but significantly less carbs than traditional flour. It’s a good choice for this shortcake, and Keto baking in general.
From there, you just need some egg, baking soda, eggs, vanilla, and coconut oil to get a springy, golden mini cake.
Making Keto Cream
OK, confession. Whipped cream doesn’t actually have a ton of carbs in it. But it does contain junk that you shouldn’t be eating.
Depending on which tub or can you get the stuff from, you could be looking at hydrogenated oils, corn syrup, sugar, “natural” flavors, and/or dairy.
It’s a much, much better idea to make it yourself. My version requires just coconut cream and your Keto sweetener of choice.
To get the coconut cream, simply refrigerate a can of coconut milk overnight. The hardened part is what you’ll use to make cream using a mixer.
No, it’s not as easy as shooting it from a can, but I assure you that it’s healthier.
2 Tablespoons (24 g) of sweetener of choice (we used stevia)
1 cup of diced strawberries
For the cream:
14oz can (414 ml) of full-fat coconut milk, refrigerated overnight
1 Tablespoon (12 g) of sweetener, or to taste
Preheat the oven to 350°F. Grease a 12-cup shallow muffin pan with coconut oil. (Alternatively, use a traditional 120cup muffin pan and just fill it less.)
In a large bowl, beat the eggs and sweetener until light and fluffy. Add melted coconut oil and vanilla, then beat again.
Fold in the almond flour and baking soda until just combined.
Spoon a heaping tablespoon of batter into each muffin cup and spread out.
Bake for 10-15 minutes or until lightly golden and springing back to the touch.
Remove from the oven and allow to cool for 10 minutes in the pan before removing and finish cooling on a baking rack.
Meanwhile, dice the strawberries and set aside.
Once the cakes are cooled, begin making the coconut cream. Take the coconut milk out of the fridge, scoop out the cream on the top, and place in a bowl. You will not be using the water at the bottom of the can, so save it and add it to something else like a smoothie!
Using a hand mixer or stand mixer, beat the coconut cream for 2-3 minutes until it is fluffy and forming peaks.
Add sweetener to the cream and beat to combine.
Add a heaped tablespoon of whipped coconut cream to the top of 6 cakes. Follow with a spoonful of diced strawberries and then top with another cake. Add an extra bit of cream and strawberries to the top, if desired. You should end up with 6 strawberry shortcakes.
Best served and enjoyed immediately!
All nutritional data are estimated and based on per serving amounts.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.