My Low-Carb Strawberry Shortcake recipe is a classic summertime dessert. When my younger son graduated from high school I made this easy low-carb dessert recipe for our celebration and everyone went crazy for it. Not a single person knew it was healthy and appropriate for the Keto Diet. And since everyone on Instagram asked for my recipe I thought I’d share it with you here!
Most strawberry shortcake recipes are quite complicated. My homemade Low-Carb Strawberry Shortcake recipe is a cinch to throw together. The low-carb vanilla cake I use is a one-pot recipe made with 6 ingredients total, nothing more. While the cake cools you have time to make my 2-ingredient Low-Carb Whipped Cream. After that, you simply assemble it and add the sliced strawberries.
Usually, strawberry shortcake contains gluten because the cake is typically made of wheat flour. Here I use a low-carb cake made of coconut flour that is totally gluten-free and safe for those of you, who like me, have Celiac Disease. On top of that, my Low-Carb Strawberry Shortcake will not spike your blood sugar since it contains such a small amount of sweetener.
I’m often asked if whipped cream is allowed on a Gluten-Free Diet. Yes, it is. That’s good because it’s a key component of my Low-Carb Strawberry Shortcake. I’m also asked, can you have whipped cream on the Keto Diet? The answer is a resounding yes. Whipped cream is the perfect high-fat food for keto, but be sure to use stevia or another zero-calorie, no-carb sweetener to keep it that way.
I love using berries to make Keto Desserts since they’re low in carbohydrates compared to other fruit. One of my very favorite low-carb desserts is strawberries and whipped cream. It’s so elegant, and at the same time incredibly easy to throw together. When I don’t have time to bake something, I like to serve strawberries and whipped cream for dessert, along with one of my favorite Low-Carb Chocolate Bars. When I do have time? This Low-Carb Strawberry Shortcake recipe is at the top of my list.
So, getting down to it, how do you make Low-Carb Strawberry Shortcake from scratch? Well, it’s easy. Bake my Paleo Vanilla Birthday Cake, whip up some organic heavy cream and slice a pound of strawberries. Often I bake the cake the night before, let it cool on the counter overnight, then remove it from the pan. All you have to do after that is assemble your layers and you’re good to go. Voilá. Low-Carb Strawberry Shortcake.
If you don’t have time to make my easy Low-Carb Strawberry Shortcake from scratch, you can buy a gluten-free vanilla cake and use that to make a quick and easy gluten-free strawberry shortcake with only 3 ingredients. While you’re at the grocery store, buy yourself some pre-made whipped cream, and strawberries and you’re off to the races. Trust me, your guests will be impressed.
For those of you that follow a Nut-Free Diet, my low-carb, coconut flour Strawberry Shortcake recipe is perfect. That’s because its comprised of an easy nut-free cake recipe, 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.
If you’re a chocolate lover, you’ll want to try my Chocolate Strawberry Shortcake. My older son created the recipe when he was 12 years old, and it’s a good one if I do say so myself.
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 easily obtained 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.
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 very easy for me to digest. Be careful though! Many products that claim to be made of monk fruit and stevia are typically comprised of erythritol. For more information on that, you’ll want to read my post called, What’s the Best Sweetener for the Keto Diet?
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!
Finally, I’ve been blown away by the number of you letting me know how much you love my Low-Carb Cinnamon Coffee Cake and Paleo Orange Cake recipes. Thanks for each of your comment, I love it when you reach out about your Elana’s Pantry favorites.
This post is an oldie but goodie from the archives, I first shared this recipe in 2018.