Keto Strawberry Shortcake with Biscuits

A summertime classic gets a low-carb makeover with this Keto Strawberry Shortcake with Biscuits. Buttery almond flour biscuits are layered with fluffy whipped cream and sweet, juicy strawberries for a dessert that’s every bit as indulgent as the original—without the sugar or carbs. It’s light, fresh, and perfect for warm weather gatherings or guilt-free sweet cravings.

Why You’ll Love This Recipe

This keto shortcake delivers all the comforting textures and flavors of the traditional dessert while remaining completely sugar-free and gluten-free. The almond flour biscuits are tender yet sturdy, ideal for holding layers of whipped cream and fruit. Fresh strawberries bring natural sweetness and a refreshing contrast to the rich cream, making this a perfectly balanced treat. It’s easy to assemble, customizable, and sure to impress both keto and non-keto eaters alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Biscuits:

• 2 cups almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons powdered erythritol
• 1/3 cup melted butter
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, baking powder, salt, and powdered erythritol.
3. Stir in the melted butter, eggs, almond milk, and vanilla extract. Mix until a thick, cohesive batter forms.
4. Divide the batter into 6 equal portions and shape each into a round biscuit. Place them on the prepared baking sheet.
5. Bake for 15–18 minutes, or until the tops are golden and the biscuits are cooked through. Let cool completely on a wire rack.
6. Meanwhile, whip the heavy cream, powdered erythritol, and vanilla extract together in a chilled bowl until stiff peaks form.
7. To assemble, slice each biscuit in half horizontally. Layer the bottom half with whipped cream and strawberries, then place the top half on and add more cream and berries.
8. Serve immediately or chill briefly before serving.

Servings and timing

Servings: 6 shortcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Calories: Approximately 310 kcal per serving

Variations

• Berry Blend: Add raspberries or blueberries for a mixed berry version.
• Lemon Zest: Add a teaspoon of lemon zest to the biscuit dough for a citrus twist.
• Chocolate Drizzle: Top with melted sugar-free chocolate or chocolate chips for extra decadence.
• Coconut Whipped Cream: Use coconut cream in place of heavy cream for a dairy-free option.
• Almond Crunch: Add sliced almonds to the whipped cream layer for texture.
• Vanilla Bean Upgrade: Use vanilla bean paste instead of extract for a deeper vanilla flavor.
• Mini Shortcakes: Divide batter into 8 smaller biscuits for bite-sized servings.
• Spiced Biscuits: Add a pinch of cinnamon or nutmeg to the biscuit dough.
• Toasted Biscuit Halves: Toast biscuit halves before assembling for a crisper texture.
• Savory-Sweet Combo: Serve with a basil or mint garnish for a fresh herbal accent.

storage/reheating

Store unassembled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Whipped cream and strawberries should be stored separately in the refrigerator. Fully assembled shortcakes are best enjoyed fresh but can be stored for up to 24 hours in the fridge. To refresh the biscuits, warm them briefly in a toaster oven or low-heat oven before serving. Freezing is not recommended for assembled shortcakes.

FAQs

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs more moisture and behaves differently. Stick with almond flour or use a specific biscuit recipe made for coconut flour.

Are these biscuits sweet or savory?

They’re lightly sweetened to complement the cream and berries but not overly sweet.

Can I make the biscuits ahead of time?

Yes, bake and cool the biscuits ahead, then assemble just before serving.

Can I substitute another sweetener?

Yes, any powdered keto sweetener (like monk fruit erythritol blend or allulose) will work.

What can I use instead of almond milk?

You can substitute with heavy cream, unsweetened coconut milk, or another keto-friendly milk alternative.

How do I prevent the whipped cream from deflating?

Use cold ingredients and beat until stiff peaks form. Keep refrigerated until ready to use.

Can I make this recipe dairy-free?

Yes, use coconut oil instead of butter and coconut cream in place of heavy cream.

What type of strawberries are best?

Fresh, ripe strawberries are best for maximum sweetness and flavor.

Can I add gelatin to the whipped cream for stability?

Yes, blooming and dissolving a small amount of gelatin can help stabilize whipped cream for longer storage.

Is this dessert suitable for diabetics?

Yes, it’s low in carbs and sugar-free, making it generally suitable, but individual dietary needs may vary.

Conclusion

Keto Strawberry Shortcake with Biscuits is the ultimate low-carb take on a classic dessert. With tender almond flour biscuits, airy whipped cream, and juicy strawberries, it’s a delightful way to enjoy a sweet treat while staying true to your keto goals. Light enough for summer and indulgent enough for celebrations, this shortcake is sure to become a go-to favorite for any occasion.

Keto Strawberry Shortcake with Biscuits

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This Keto Strawberry Shortcake is a fresh, fruity take on the summer classic—made completely low-carb and sugar-free! Buttery almond flour biscuits are layered with fluffy whipped cream and juicy strawberries for a dessert that’s light, flavorful, and keto-approved.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 6 shortcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

For the Biscuits:

• 2 cups almond flour

• 2 tsp baking powder

• 1/4 tsp salt

• 2 tbsp powdered erythritol

• 1/3 cup melted butter

• 2 large eggs

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

For the Filling:

 

• 1 cup heavy whipping cream

• 2 tbsp powdered erythritol

• 1/2 tsp vanilla extract

• 1 cup fresh strawberries, sliced

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, combine almond flour, baking powder, salt, and powdered erythritol.

3. Stir in melted butter, eggs, almond milk, and vanilla extract. Mix until a thick batter forms.

4. Divide into 6 portions, shape into biscuit rounds, and place on the baking sheet.

5. Bake for 15–18 minutes until golden and set. Let cool completely.

6. Meanwhile, beat heavy whipping cream with powdered erythritol and vanilla until stiff peaks form.

7. Slice cooled biscuits in half horizontally. Layer with whipped cream and sliced strawberries.

8. Top with more whipped cream and berries. Serve chilled or immediately.

Notes

• For a more cake-like texture, chill the biscuits for 10 minutes before slicing.

• You can macerate strawberries with a tiny bit of erythritol for extra juiciness.

• Store components separately and assemble just before serving for the best texture.