Easy Gluten Free Keto Strawberry Shortcake

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Easy Gluten Free Keto Strawberry Shortcake

Delicious and easy Gluten Free Keto Strawberry Shortcake features tasty biscuit and topped with amazing layers of sweet strawberries and easy sugar free whipped cream.

The best part about summer is the yummiest fresh fruit! You will also like these healthy recipes: Lemon bars and peach cobbler. Of course, I can't get enough of this strawberry shortcake! I think strawberry shortcake is one of the most underrated desserts ever! I mean, name a better combination than strawberries and whipped cream? Ok, every time I eat this though all I think in my head is 'berries and cream, I'm a little lad that loves berries and cream'. Please tell me you remember that commercial and I am not the only one! As much as the biscuit really ties together strawberries and whipped cream, I could also definitely just east strawberries and whipped cream. Also, I could just eat whipped cream. OOOK, let's get to it!

Ingredients in layered strawberry shortcake

Biscuit:

  • 1 large egg
  • 1/4 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1/3 cup monk fruit, or granulated sweetener of choice
  • 1/4 tsp salt
  • 1 cup almond flour
  • 2 tsp baking powder

Strawberry Shortcake Filling:

  • 6-10 strawberries, sliced
  • 1/2 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1-2 tbs powdered monk fruit or powdered sweetener of choice

layered strawberry shortcake made with a gluten free biscuit
Easy Gluten Free Keto Strawberry Shortcake

How to make sugar free strawberry shortcake

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together your egg, greek yogurt, vanilla, monk fruit, and salt. Using a rubber spatula, mix in the almond flour, and then the baking powder.
  3. Using a large 3 tbs scoop, place mounds of the dough on your prepared baking sheet. They will spread a lot so give them lots of space.
  4. Bake until golden, 15-17 minutes. They will spread out a lot so don't be surprised. Each one will make one layer.
  5. As your biscuits cool, make your filling. Start by slicing your strawberries and then make your whipped cream by combining your whipping cream, vanilla, and powdered monk fruit in a large bowl. Using a stand mixer or electric hand mixer whisk together until you get a whipped cream consistency.
  6. Once your biscuits have completely cooled place a layer of sliced strawberries over half of your biscuits and top those with a dollop of whipped cream, top with another biscuit and place another dollop of whipped and top with a strawberry - serve immediately and enjoy!

3 strawberry shortcakes in a row
Easy Gluten Free Keto Strawberry Shortcake

Frequently asked questions:

What is the difference between a strawberry cake and a strawberry shortcake?

Strawberry cake has the strawberries cooked into it whereas strawberry shortcake layers the uncooked berries with cream between cooked layers of shortcake.

Can I make this strawberry shortcake recipe ahead of time?

You can make the biscuits, cut the strawberries, and make your whipped cream but don't assemble it until you are ready to serve.

Easy Gluten Free Keto Strawberry Shortcake

Delicious and easy Gluten Free Keto Strawberry Shortcake features tasty biscuit and topped with amazing layers of sweet strawberries and easy sugar free whipped cream.

PREP:
10
MINS
HOURS
COOK:
15
MINS
HOURS
TOTAL:
25
MINS
HOURS
HOURS

Ingredients

Biscuit:

  • 1 large egg
  • 1/4 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1/3 cup monk fruit, or granulated sweetener of choice
  • 1/4 tsp salt
  • 1 cup almond flour
  • 2 tsp baking powder

Strawberry Shortcake Filling:

  • 6-10 strawberries, sliced
  • 1/2 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1-2 tbs powdered monk fruit or powdered sweetener of choice

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together your egg, greek yogurt, vanilla, monk fruit, and salt. Using a rubber spatula, mix in the almond flour, and then the baking powder.
  3. Using a large 3 tbs scoop, place mounds of the dough on your prepared baking sheet. They will spread a lot so give them lots of space.
  4. Place your baking sheet with the dough on it in your freezer for 10 minutes.
  5. Bake until golden, 15-17 minutes. They will spread out a lot so don't be surprised. Each one will make one layer.
  6. As your biscuits cool, make your filling. Start by slicing your strawberries and then make your whipped cream by combining your whipping cream, vanilla, and powdered monk fruit in a large bowl. Using a stand mixer or electric hand mixer whisk together until you get a whipped cream consistency.
  7. Once your biscuits have completely cooled place a layer of sliced strawberries over half of your biscuits and top those with a dollop of whipped cream, top with another biscuit and place another dollop of whipped and top with a strawberry - serve immediately and enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 4 | Calories: 289 | Protein: 10 grams | Fat: 25 grams | Net Carbs: 6 grams | Fiber: 3 gram | Sugar: 3 grams |

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