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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.

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

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.

Find it online: https://yumfoodusa.com/keto-strawberry-shortcake-with-biscuits/