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Easy Keto Strawberry Shortcake with Almond Flour Biscuits

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A low-carb, keto-friendly strawberry shortcake featuring tender almond flour biscuits, fresh strawberries, and whipped cream. Perfect for a quick, indulgent dessert or brunch treat.

Ingredients

Scale
  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder (gluten-free)
  • 1/4 teaspoon salt
  • 2 tablespoons granulated erythritol or preferred keto-friendly sweetener
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 2 ounces cream cheese, softened (optional)
  • 1 pound fresh strawberries, hulled and sliced
  • 1–2 tablespoons powdered erythritol (optional, to sweeten strawberries)
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy whipping cream, chilled (or coconut cream for dairy-free)
  • 1 tablespoon powdered erythritol or preferred sweetener
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, baking powder, salt, and erythritol. Whisk together to distribute evenly.
  3. In a separate bowl, beat eggs, then add melted butter and softened cream cheese. Mix until smooth.
  4. Pour wet mixture into dry ingredients and fold together with a spatula until a sticky dough forms. If too dry, add 1 tablespoon water or almond milk carefully.
  5. Form 8 equal-sized biscuit rounds using wet hands or a cookie scoop and place on the baking sheet. Flatten slightly.
  6. Bake for 18-22 minutes until golden brown and a toothpick comes out clean. Cool on a wire rack.
  7. While biscuits bake, toss sliced strawberries with powdered erythritol and lemon juice. Let macerate for at least 15 minutes.
  8. Whip cold heavy cream with powdered erythritol and vanilla extract until soft peaks form.
  9. Slice each biscuit in half horizontally. Spoon strawberries on bottom half, add whipped cream, then top biscuit. Add extra cream and strawberries if desired.
  10. Serve immediately or chill briefly. Best enjoyed fresh but can be refrigerated up to 24 hours.

Notes

Use room temperature eggs and cream cheese for smooth batter. Measure almond flour carefully by spooning and leveling. Watch baking time closely to avoid over-browning. Whip cream to soft peaks only. Let strawberries macerate to release juices. For dairy-free, substitute butter and cream cheese with coconut oil and coconut cream.

Nutrition

Keywords: keto, low-carb, strawberry shortcake, almond flour biscuits, keto dessert, gluten-free, paleo, dairy-free option

Find it online: https://ariaappetite.com/easy-keto-strawberry-shortcake-with-almond-flour-biscuits-perfect-for-low-carb-diets/