Description
A low-carb version of the classic strawberry shortcake, perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 cup strawberries, sliced
- 1/2 cup heavy cream
- 2 tbsp powdered erythritol (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and baking powder.
- Add melted butter, eggs, and vanilla extract. Stir until combined.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes or until golden brown.
- Let it cool before slicing.
- Whip heavy cream with powdered erythritol until soft peaks form.
- Assemble by layering cake, strawberries, and whipped cream.
Notes
- Store leftovers in the fridge.
- Use fresh strawberries for the best flavor.
- Adjust sweetness to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Keto Strawberry Shortcake, low-carb dessert, keto dessert recipe