Keto Strawberry Shortcake

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This Keto Strawberry Shortcake provides a light, airy, and effortlessly fast dessert that perfectly captures the essence of summer. Because you utilize a combination of almond and coconut flours, you achieve a tender biscuit crumb that rivals traditional wheat-based recipes. Furthermore, the addition of fresh, macerated strawberries and homemade sugar-free whipped cream ensures a decadent, multilayered experience that satisfies sweet cravings while keeping your net carbs impressively low.

Ingredients & What You’ll Need

Biscuit Base

• Salted Butter: Adds a rich, savory depth to the biscuit.
• Egg: Provides the necessary structure and lift.
• Vanilla Extract: Imparts a classic dessert aroma.
• Almond Flour: Creates a hearty, gluten-free crumb.
• Coconut Flour: Absorbs moisture and adds a hint of sweetness.
• Confectioners Swerve: Sweetens the cake without adding net carbs.
• Baking Powder: Ensures the biscuit rises and stays airy.
• Salt: Balances the sweeteners and highlights the butter.

Toppings

• Heavy Cream: Functions as the base for the rich whipped topping.
• Confectioners Swerve: Keeps the whipped cream smooth and sugar-free.
• Strawberries: Provides fresh, fruity flavor and natural color.
• Granulated Swerve: Helps macerate the berries to create a natural syrup.

How to Make Keto Strawberry Shortcake

This method focuses on a rapid microwave bake followed by traditional assembly for a fresh, “made from scratch” feel in minutes.

1. Melt and Mix

Place 1 tablespoon (14g) of salted butter in a bowl and microwave for 20–30 seconds. Next, whisk in a large egg and ½ teaspoon of vanilla extract until the mixture is well combined.

2. Add Dry Ingredients

Stir in 3 tablespoons (21g) of almond flour, 1 tablespoon (7g) of coconut flour, 2 tablespoons (18g) of confectioners Swerve, a pinch of baking powder, and a pinch of salt. Use a spatula to mix until you have a thick, smooth batter.

3. Cook the Biscuit

Pour the batter into a greased 8-ounce ramekin. Microwave for 60 seconds, adding another 30 seconds if the center is not yet firm. Alternatively, you can bake the biscuit in a conventional oven for 25 minutes, though you should cover it with foil at the 10-minute mark to prevent over-browning.

4. Cool and Prepare Toppings

Remove the biscuit from the ramekin and let it cool completely; this prevents the cream from melting during assembly. While cooling, combine 1 cup (240ml) of heavy cream and 1 tablespoon (9g) of confectioners Swerve in a bowl. Whisk with a hand mixer until stiff peaks form. In a separate dish, dice two medium strawberries and sprinkle them with granulated Swerve, mixing them to draw out the natural juices.

5. Layer and Serve

Slice the cooled biscuit in half horizontally. Layer the bottom half with the strawberry glaze and a generous dollop of whipped cream. Place the second half of the biscuit on top and finish with the remaining cream and berries.

Tips and Notes

• Cooling is Key: You should always wait for the biscuit to reach room temperature before adding the cream. Placing the biscuit in the fridge for a few minutes can speed up this process.
• Avoid Over-mixing: When whisking the heavy cream, you must stop as soon as firm peaks appear, as over-mixing can quickly turn the cream into butter.
• Dairy-Free Option: To avoid dairy, you can use coconut cream for the topping and a vegan butter substitute for the biscuit.
• Berry Substitutions: If strawberries are not in season, you may use blackberries or raspberries to create a similar fruity glaze while keeping the carb count low.

Keto Strawberry Shortcake

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 1 minute 30 seconds

Total Time: 6 minutes 30 seconds

This Keto Strawberry Shortcake is a "90-second" miracle that delivers a sophisticated, single-serve dessert in no time. Perfect for curbing a sweet tooth, it combines a buttery biscuit with fresh fruit and velvety cream for a guilt-free treat.

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Ingredients

• 1 tbsp salted butter
• 1 large egg
• 1/2 tsp vanilla extract
• 3 tbsp almond flour
• 1 tbsp coconut flour
• 2 tbsp + 1 tbsp Confectioners Swerve (divided)
• Pinch each: baking powder and salt
• 1 cup heavy cream
• 2 medium strawberries, diced
• Pinch granulated Swerve (for berries)

Instructions

1. Melt: Microwave butter in a bowl for 20-30 seconds.
2. Whisk: Stir in egg and vanilla; add flours, 2 tbsp sweetener, baking powder, and salt.
3. Bake: Pour into a greased 8-ounce ramekin and microwave for 60-90 seconds.
4. Cream: Whisk heavy cream and 1 tbsp sweetener until stiff peaks form.
5. Macerate: Mix strawberries and granulated Swerve to create a syrup.
6. Assemble: Slice the cool biscuit, layer with glaze and cream, and top with the second half and remaining fruit.

Nutrition Information:

Serving Size: per serving
Amount Per Serving:Calories: 480Total Fat: 45gSaturated Fat: 28gCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gSugar: 3gProtein: 12g

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