Try This Keto Mini Strawberry Shortcakes | Easy Keto Dessert Recipes

Low-carb and absolutely adorable, these Keto mini strawberry shortcakes are the perfect bite-sized dessert for summer.

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Why Isn’t Regular Shortcake Keto?

Although it might seem light and harmless with its fluffy cake, sweet strawberries, and dollop of whipped cream, traditional strawberry shortcake is not Keto-friendly. A typical store-bought shortcake can have around 14 grams of carbs per serving, and that’s before adding strawberries and cream. While not the worst thing on Keto, there’s definitely a better way to enjoy this dessert.

How to Make Keto Shortcake

The good news is strawberries are a great Keto-friendly fruit. Berries generally have fewer carbs than fruits like bananas and pineapples. This recipe uses a moderate amount of strawberries, split among six servings, so they fit comfortably within your macros.

The real challenge is the cake. Traditional cake is a carb-laden mix of white flour and sugar. For our Keto version, we swap out the sugar for a Keto sweetener like stevia and replace the white flour with almond flour. Almond flour is rich in healthy fats and low in carbs, making it perfect for Keto baking. Along with eggs, baking soda, vanilla, and coconut oil, you’ll get a springy, golden mini cake.

Making Keto Cream

Store-bought whipped cream might not be high in carbs, but it often contains unhealthy ingredients like hydrogenated oils, corn syrup, sugar, and artificial flavors. A healthier option is to make your own Keto whipped cream using coconut cream and your preferred Keto sweetener. Simply refrigerate a can of coconut milk overnight and use the solidified cream that forms on top.

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Ingredients

For the Shortcake:

1 cup (120 g) almond flour
2 eggs
1/4 cup (60 ml) coconut oil, melted and cooled slightly
1 teaspoon (4 g) baking soda
1 teaspoon (5 ml) vanilla extract
2 Tablespoons (24 g) sweetener of choice (stevia recommended)
1 cup diced strawberries

For the Cream:

14 oz (414 ml) can full-fat coconut milk, refrigerated overnight
1 Tablespoon (12 g) sweetener of choice

Instructions

Preheat your oven to 350°F (175°C). Grease a 12-cup shallow muffin pan with coconut oil, or use a traditional muffin pan and fill each cup 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 evenly.
Bake for 10-15 minutes, or until the cakes are lightly golden and spring back to the touch.
Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a cooling rack.
While the cakes are cooling, dice the strawberries and set aside.
To make the coconut cream, scoop the solidified cream from the refrigerated coconut milk into a bowl (discard or save the liquid for another use).
Using a hand mixer or stand mixer, beat the coconut cream for 2-3 minutes until fluffy and forming peaks. Add sweetener to taste and beat to combine.
To assemble, add a heaped tablespoon of whipped coconut cream to the top of six cakes. Follow with a spoonful of diced strawberries, then top with another cake. Add extra cream and strawberries on top, if desired.
Serve and enjoy immediately!

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Notes

All nutritional data are estimated and based on per serving amounts.

FAQ

Can I use a different flour instead of almond flour?

While almond flour is ideal for this recipe due to its low carb content and nutty flavor, you can experiment with other low-carb flours like coconut flour. However, note that coconut flour is much more absorbent, so you’ll need to adjust the quantity and liquid ingredients accordingly.

What kind of sweetener can I use?

You can use any Keto-friendly sweetener, such as stevia, erythritol, monk fruit sweetener, or a blend of these. Just be sure to check the conversion rates, as some sweeteners are sweeter than others.

Can I make these shortcakes ahead of time?

Yes, you can bake the cakes in advance and store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to a month. Assemble with strawberries and cream just before serving.

How do I make the coconut cream fluffy?

Refrigerate a can of full-fat coconut milk overnight. Scoop out the solidified cream and whip it using a hand mixer or stand mixer until it forms peaks. Adding a bit of sweetener can help achieve a fluffier texture.

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Can I use regular whipped cream instead of coconut cream?

If you’re not strictly dairy-free, you can use regular heavy cream whipped with a Keto-friendly sweetener. However, using coconut cream keeps the recipe dairy-free and adds a subtle coconut flavor.

Are strawberries Keto-friendly?

Yes, strawberries are one of the more Keto-friendly fruits due to their lower carb content. In moderation, they can fit well within your daily carb limit.

Can I use other berries in this recipe?

Absolutely! You can substitute strawberries with other low-carb berries like raspberries, blackberries, or blueberries. Just be mindful of the carb content if you’re tracking macros closely.

My cakes turned out dry. What did I do wrong?

Dry cakes can result from overbaking or using too much flour. Be sure to follow the recipe measurements carefully and check the cakes a few minutes before the suggested baking time to avoid overbaking.

How can I make the cakes more moist?

Ensure you’re using fresh eggs and not overmixing the batter, which can make the cakes dense. Adding a bit of extra coconut oil can also help maintain moisture.

Can I make these cakes larger instead of mini-sized?

Yes, you can use a regular muffin tin to make larger cakes. Adjust the baking time accordingly and test for doneness with a toothpick.

What can I do with the leftover coconut water from the can?

You can save the coconut water for smoothies, soups, or curries. It’s a great way to avoid waste and adds a nice flavor to various dishes.

Is this recipe suitable for other dietary restrictions?

This recipe is Keto and dairy-free. It can also be made gluten-free by ensuring all ingredients, especially the baking powder, are certified gluten-free.