Description
A delicious low-carb, flourless strawberry shortcake that’s light, fluffy, and perfect for summer. Made with almond flour and fresh strawberries, this dessert is keto-friendly and guilt-free!
Ingredients
Scale
For the Crust:
- For the shortcake:
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the strawberry topping:
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated erythritol
- 1 tsp lemon juice
- For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Drop the batter onto the prepared baking sheet in 6 equal portions, shaping them into round shortcakes.
- Bake for 12-15 minutes or until golden brown. Let cool completely.
- While the shortcakes cool, prepare the strawberry topping by mixing sliced strawberries, erythritol, and lemon juice in a bowl. Let sit for 10 minutes.
- For the whipped cream, beat heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
- To assemble, slice each shortcake in half horizontally. Layer with whipped cream and strawberry topping, then replace the top half.
- Serve immediately and enjoy!
Notes
For best results, let the strawberry mixture sit for at least 10 minutes to release juices. Store any leftovers in the refrigerator for up to 2 days.