Recently, when my younger son graduated from high school I made this Low-Carb Strawberry Shortcake. Our family came in to celebrate and went crazy for it. No one knew it was a healthy, grain-free, low-carb dessert. Everyone on Instagram asked for my recipe so I thought I’d share it with you here!
Easy Strawberry Shortcake Recipe
I’ve found that most strawberry shortcake recipes are quite complicated. However, my version of this summertime classic dessert is a cinch to throw together. The low-carb vanilla cake that I use is a one-pot recipe made with 6 ingredients total. While the cake cools you have time to make my 2-ingredient Low-Carb Whipped Cream. After that, you simply assemble it and add strawberries.
Low-Carb Nut-Free Dessert Recipe
My low-carb, coconut flour Strawberry Shortcake recipe is comprised of nut-free cake that’s lightly sweetened with maple syrup. I smother this rich spongey cake in my purely low-carb, high-fat (LCHF) topping. My unsweetened Homemade Whipped Cream, perfumed with vanilla is simply divine on this low-carb dessert.
- Allow the Paleo Vanilla Birthday Cake to cool
- Slice each cake in half horizontally in order to create four separate discs
- Set one disc aside for other use
- Place one disc on a 9 inch clear glass cake stand
- Cover disc with whipped cream, then layer with strawberries
- Repeat process with two remaining discs
Dealing with Carbohydrate Intolerance
I recently wrote a post called, “Am I Allergic to Almond and Coconut Flour?“. In it, I discuss carbohydrate intolerance. I believe this condition originated because carbohydrates were not regularly and abundantly available to humans prior to modern times. Royalty and the wealthy had greater access to sugar and carbohydrates, however, most of our ancestors would not have had access to sweets and starches, or any foods at all, in great abundance. Since I have carb intolerance I do much better on a low-carb Ketogenic Diet. On occasion, I like to celebrate with a low-carb dessert like this.
Healthy Low-Carb Sweeteners
Unfortunately, I also don’t do well with most low-carb or zero-carb sweeteners. Many of us with small intestinal bacterial overgrowth (SIBO), cannot digest typical low-carb sweeteners like erythritol. That’s why I stick to using small amounts of natural sweeteners in my recipes. I also use pure stevia which is easy for me to digest.
Your Sweetener of Choice
What’s your favorite sweetener? Do you use moderate amounts of honey or maple syrup, or does your system tolerate carbohydrates fairly well? Can you digest calorie-free sugar alcohols like erythritol and xylitol? Leave a comment and let me know!